JEFF MCINNIS RECIPES
Whole Maine Lobster, Minted White Beans, Sauteed Pea Tenderils, Pomegranate Butter
Yield: 4 Servings
For the Minted White Puree:
2 C Flagole White Beans
4C Water
50 each Mint leaves
3 T olive oil
1 each rind of preserved lemon dice fine (find recipe below)
1 qt Chicken Stock
7 each Sprigs Fresh Thyme
1 T Salt
1/2 t Black Pepper
Soak White Beans over night in 4 cups cold water. Strain beans in colinader and add to sauce pot with chicken stock, thyme, salt and pepper. Cook the Beans in pot until done about 2 hours. Remove half the liquid and puree until smooth with olive oil, salt and pepper. Blanch mint leaves in boiling water for 20 seconds then shock in ice water. Squeeze the remaining water from mint leaves. Puree mint thoroughly until smooth stir into white beans. Reserve in sauce pot on low heat until needed.
For the Lobsters:
2 each 2# Lobster
4 gallon Boiling Water
1/2 Cup Salt
4 each Lemons cut in 1/2 and squeeze
3 each Bay Leaves
Add all ingredients in pot and bring to boil for 15 minutes. Drop both lobsters into water and cook for 6 minutes. Remove from boiling water and shock in ice water 15 minutes. Break lobster down using sizors to keep all meat together in natural size and shape. Also you'll need to keep the shell of the tail in tact and the antenna for garnish. Reserve the lobster and shells until later.
For the Pomegranate Sauce:
1 each Shallot diced fine
1 each Garlic clove diced fine
1/8 # Butter, unsalted
1/2 Cup White Wine
1/2 each Juice of Lemon
20 each Pomegranate Seeds
1/2 t Pomegranate Molassis
1 T Chives, Brunoised
In saute pan over low heat saute shallots and garlic with one teaspoon butter for 2 minutes. Add white wine and lemon, reduce liquid by 2/3s the volume. Just before plating the dish over medium heat, stir in cold butter in five stages melting each cold piece of butter one by one. Add pomegranate seeds, molasses, chives and salt to taste.
For the Pea Tendrils:
1/8 # Pea Tendrills
1 T Extra Virgin Olive Oil
Salt and Pepper
In saute pan over medium heat saute pea tenderals with olive oil salt and pepper until just wilted.
To Plate the Lobster:
In large bowl place 8oz. white bean puree on Center of bowl. Gently place empty lobster tail shell facing up on beans. Fill shell with peatenderals and. After finishing the sauce place sliced lobster tail meat and whole claw meat into sauce and heat lobster in sauce on medium heat. Place tail meat on greens and spoon sauce over. Place claws at front of bowl and add antenna for garnish.
*Preserved Lemon for the white beans:
3 lemons, nipple cut and quartered not all the way through
Lemon juice to cover
1 cup salt
3 sticks cinnamon
4 each star anise
10 each Szechwan pepper corns
1 t fresh ginger, diced small
Method:
1. Add last 5 ingredients together and mix.
2. Fill quartered lemon with salt and layer in jar. Cover each layer with more salt mix, repeat process until bucket is full. Cover with lemon juice.
3. Weight lemons with plate and lid to make sure all lemons are submerged. Let stand at room temperature for 30 days.