Blue Duck Tavern Blog

Maine Lobster with Carrot Jus and Summer Vegetables

And lastly...

Maine Lobster with Carrot Jus and Summer Vegetables (yields 4)

Ingredients

2 Maine lobsters

1/4 lb thin green beans

1/4 lb fava beans

3 ea red radishes, sliced

1 small carrot, julienne

2 green onion, sliced on the bias

1/4 lb basil, green or purple

1/4 lb corn shoots

3 cups carrot jus (recipe below)

2 oz lemon oil

salt and pepper

Method

Bring a large pot of unsalted water to a boil and plunge the lobsters into the water.  When the water returns to a boil, lower to a simmer and poach the two lobsters for six minutes.  Immediately remove the lobsters and plunge into an ice bath to stop the cooking process and allow to cool.  Remove the lobsters from the water and allow to drain.  Crack the lobsters open and remove the meat.  Slice the tail into six and split the lobster meat evenly among four bowls.  Dress the vegetables all together, in a bowl, with the lemon oil, salt and pepper.  Place over the lobster meat.  Pour 1/2 cup carrot jus around the lobster salad and serve chilled.

Ingredients for Carrot Jus

1 qt carrot juice, strained

1/2 oz lemongrass, chopped

1/2 oz ginger, peeled and sliced

2 tbsp coconut milk

1/2 jalapeno pepper

1 clove garlic

1/8 tsp cinnamon

1 qt fish fumet

Method for Carrot Jus

Combine all ingredients listed, with the exception of cinnamon and fumet, in a non-reactive pot and reduce by 1/2.  Remove from heat and add cinnomon and any stems left from the basil for the salad.  Let steep for 15 minutes.  Strain through a fine chinois or cheese cloth.  Add carrot reduction to fish stock and reduce by 1/2.  Cool and adjust.  Add seasoning.

Potato and Humboldt Fog Goat Cheese Gratin

Another recipe from Vegas...

Potato and Humboldt Fog Goat Cheese Gratin (yields 8)

Ingredients

2 tbsp butter

1 onion, julienne

2 cloves garlic, fine diced

3 1/2 cup heavy cream

8 sprigs fresh thyme

2 tsp salt

1 tsp freshly ground black pepper

4 lbs Russet potatoes, peeled and cut into 1/8 inch slices

8 oz Humboldt Fog Cheese

2 tbsp chives, chopped

Method

Heat oven to 350F.  Melt butter in a large dutch oven, over low heat, until it melts fully.  Add onion and garlic and cook slowly until the onions turn transluscent. Do not brown.  Add the thyme, salt, pepper, cream and potatoes and bring to a simmer.  Cover and maintain a light simmer until the potatoes are cooked and the cream is thick.  Transfer the potato mixture to a gratin dish.  Sprinkle the top with goat cheese and chives.  Bake at 350F until the sides bubble and the top starts to brown.  Serve hot!

Viva Las Recipes!

Over the past few days I have received several emails commenting on my recent Vegas post and the summer dishes I made.  While we still have a few weeks left of summer and warm weather, I thought it would be nice to share these recipes for you to enjoy at home! Here is the Summer Tomato Tart.

Summer Tomato Tart (yields 6 to 8 servings)

Ingredients

200 g all purpose flour

200 g parmigiano reggiano

150 g butter

20 g water

20 g olive oil

1 tsp salt

6-8 tomatoes, varying colors if possible

2 large cloves garlic, sliced thin

6 springs oregano

2 tbsp chopped chives

salt and pepper

Method

For the dough, In a large bowl, work the cheese, flour, salt and butter together until they start to come together.  Add the olive oil and half the water.  Work with your hands until it forms a ball (use the rest of the water only if you need it.)  Wrap in plastic and refrigerate for at least two hours.

Slice the tomatoes 1/8 inch think and place on a rack.  Sprinkle with salt and peeper and allow tomatoes to sit for 2 to 3 hours until they give up some of their water.  Roll out the dough to fit in a 12-inch tart pan.  Brush with a little olive oil and layer the tomato slices around the tart shell in a decorative manner.  Sprinkle with garlic slices, oregano leaves, chives and a little more olive oil.  Bake at 350F for 15 to 20 minutes.  Remove from the oven and allow to cool a little before unmolding and slicing.

Viva Las Vegas!

Recently I traveled to the Bellagio Hotel in fabulous Las Vegas to participate in the Park Hyatt Culinary Experience, a dinner for sixty of Park Hyatt Hotels' best customers. Fernando Beteta, Master Sommelier of NoMi Restaurant at Park Hyatt Chicago, joined me for the event, and put his personal spin on the wines and pairings.

Fernando and I gave the attendees a touch of the Blue Duck, while dining at Tuscany Kitchen, a restaurant at the Bellagio.  Similar to Blue Duck, Tuscany houses an open kitchen, giving all who attended a great view of each dish as it was prepared.  The dinner was interactive as we shared our cooking techniques and why we use sustainable farming and farmers markets to purchase our ingredients.

Some items from the evening's menu included Pressed Chapel Hill Farm Veal Breast with a Summer Tomato Tart, Elysian Fields Lamb Loin with Humboldt Fog Cheese and Potato Gratin and Maine Lobster Salad with Yellow Beets, Pole Beans and Carrott Broth Vinaigrette.

  

 

10 Great Hotel Restaurants

Thank you to the editors and contributors of HOTELS Magazine for naming Blue Duck Tavern one of the world's "10 Great Hotel Restaurants 2009" in its August issue.  Blue Duck is only one of two U.S. restaurants to receive this distinction!

Click here to read about the world's top hotel dining destinations.