Roasted Maine Lobster Tail

on Braised Cabbage and Cornbread

Yields 4 servings

Winner of the 2009 Maine Lobster Recipe of the Year

from Chef Mackenzie Arrington,

recent graduate of the Culinary Institute of America

 

Equipment Needed:

 

1 large cast iron skillet

1 large saucepot

1 large sauté pan or a grill top

1 small sauté pan

2 medium metal bowls

 

Ingredients for Roasted Lobster Tails:

 

4 Maine lobster tails, split and roasted

2 T unsalted butter

4 minced shallots (one for each lobster)

2 cloves garlic, minced

fennel seeds

Salt and pepper to taste

 

Method – Lobster Tails:

 

  • Split each tail with scissors along the top of the shell
  • Remove intestinal tract
  • Blanche lobster first for 3 minutes in water with salt and fennel seeds.
  • In a sauté pan melt butter and sweat shallots and garlic for a couple of minutes
  • Lightly brush lobster tail meat with melted butter mixture
  • Place the tails on a medium-high temperature grill, meat side up.
  • Flip after 5 minutes
  • Flip again after 3 minutes and lightly reapply butter mixture.
  • Cook for another couple minutes until done
  • Reserve for production

 

Ingredients for the Braised Cabbage:

 

½ oz unsaqlted butter

4 oz bacon, small dice

1 c. onions, small dice

½ T garlic, minced

2 lb. cabbage, roughly torn

2 ¼ oz white wine

5 ½ oz chicken stock

1 ham hock

Salt and pepper to taste

 

Ingredients for the Cornbread:

 

2/3 c. soft, unsalted butter

1 c. sugar (or half if too sweet)

3 eggs

3 oz sweet corn

1 c. cornmeal

2 1/3 c. all purpose flour

4 ½ tsp baking soda (more if not fluffy)

1 tsp salt

1 c. milk

1/3 c. buttermilk

 

Method — Cornbread

 

  • Preheat oven to 400F
  • Cream soft butter and sugar
  • Combine milk and eggs
  • Combine all dry ingredients
  • To creamed mixture, alternately add the dry ingredients and the egg mixture
  • Pour into greased cast iron skillet
  • Bake 20 – 27 minutes or until toothpick test is successful
  • Cut into rounds for plating

 

Compound Butter for final plating:

8 T unsalted butter

½ T minced parsley

½ T minced tarragon

¼ T minced thyme

¼ T minced chervil

¼ T minced chives

1 tsp lemon juice

salt to taste

 

Plating:

 

  • Place cornbread round in the center of the plate
  • Top with layer of braised cabbage and bacon
  • Place the roasted lobster tail on the cabbage
  • Top with a slice of compound butter