TIP FROM THE CHEF | This recipe is part of a five-course progressive dinner. If you are using this as a stand-alone dinner, I recommend doubling the portion size. Substitutions or omissions can be made to create a gluten-free, vegetarian, or vegan option. I recommend preparing the tropical fruit salsa and pomegranate gastrique in the beginning. If you prefer a simpler version of this dish, any one or two of the sauces listed will work. It can also be done without the toast, although I’d add a bit of extra frisee if that is your choice.
- 4 four-ounce lobster tails or substitute 12 sea scallops or 4 large leeks
- 2 tablespoons butter
- Dry white wine
- ½ lemon
- 1 head frisée, cleaned and cut into small pieces (About 2” X 3”)
- 4 1” thick slices of Sourdough Baguette, toasted
- Salt, pepper, and garlic powder to taste
- 1 stick cold unsalted butter (8 tablespoons), cut into tablespoon-sized chunks
- 2 tablespoons dry white wine
- 2 tablespoons white wine vinegar
- 1 teaspoon minced shallots
- 1/4 teaspoon kosher salt
- 1 pinch white pepper
- 1/2teaspoon fresh lemon juice
TROPICAL FRUIT SALSA
- 1 mango
- 1 peach
- 1/2cup diced fresh pineapple
- ¼cup red onion
- 1 red, yellow, or orange bell pepper
- 1 clove garlic
- 1 tablespoon lime juice
- 2 teaspoons white balsamic vinegar
- 1 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 tbsp olive oil
- ½ shallot, minced
- ½ cup pomegranate juice
- 2 tbsp sugar
- 3 tbsp dry sherry
- 3 tbsp balsamic vinegar
TROPICAL FRUIT SALSA
- Finely chop the first six ingredients
- Crush garlic in a garlic press
- Mix in all seasonings
- Let chill for one hour
POMEGRANATE GASTRIQUE PREPARATION
- Heat olive oil in a small saucepan over medium low heat.
- Add shallots and cook until they are translucent (about 5 minutes).
- Add the remaining ingredients to the pan.
- Over medium-high heat, bring to a very light boil, then reduce the heat to low.
- Simmer until the fruit is very tender (5 to 7 minutes) and remove from heat.
BEURRE BLANC PREPARATION
PREP TIME | 15 minutes
COOK TIME | 30 minutes
MAKES | 1/2 cup
- Slice small chunks of butter into a small bowl.
- In a medium saucepan, bring wine and vinegar to a boil. Add shallots, salt, and pepper. Lower heat to a simmer and cook until most of the liquid has evaporated. There should be about 1 1/2 tablespoons of liquid left. If you reduced it too far, then add 1 tablespoon of water to remoisten. Remove pan from heat. Whisk 2 pieces of butter into the reduction.
- Set the pan over low heat and continue whisking butter into the sauce a chunk at a time, allowing each piece to melt before adding more. Remember to maintain low heat and never let the sauce come to a boil once the butter is added, or the sauce will separate.
- Remove sauce from heat and whisk in the lemon juice. Taste and adjust seasoning, then strain through a fine sieve into a bowl.
LOBSTER TAIL PREPARATION
- Preheat a cast-iron skillet over medium-high heat for 5 minutes.
- While skillet is heating, cut the end off the tails and discard (Or keep all the shells to make stock later).
- Cut the top shell lengthwise, but do not cut through the meat. (If you cut through the meat, it’s actually ok, your meal just won’t be quite as pretty).
- Remove meat from shell and dust with salt, pepper, and garlic powder.
- Slice into 1” thick medallions.
- Put bread in the toaster.
- Melt butter in skillet. Add a Lobster tail and turn the heat down slightly.
- After about three to five minutes, turn over.
- After three minutes deglaze with wine and juice from lemon and cook for one more minute.
- Turn off heat.
- Place toast on plates.
- Place 3 or 4 sprigs of Frisee on each piece of toast.
- Spoon about two tablespoons of beurre balance over the frisee
- Place lobster meat on toast rafts.
- Spoon two tablespoons of salsa on each toast raft.
- Drizzle two teaspoons of pomegranate Gastrique on each raft.
Alternate preparation number one:
Sea scallops will work beautifully with this preparation. My preference is to use 10/20s. The only difference in preparation is the scallops will cook a bit quicker.
Alternate preparation number two:
This dish can be done vegetarian or vegan. The only substitutions are the leeks and either vegan butter or olive oil.
- Leeks can be used as substitute scallops. Cut three 1” thick portions of leek from the bottom end of each leek.
- Cook the leek for about 15 minutes.
- Start the leeks in the skillet the same as the lobster, but after they are turned, add white wine, lemon juice, and a ½ cup of vegetable stock. Cover and turn the heat down to medium-low for about ten minutes.