Yuletide Butter Poached PEI Lobster
Ingredients:
- 2 lobsters, cooked and removed from the shell
- 1 Cup butter
- 2 Tbsp Limoncello
- 2oz Fresh sage leaves
- Salt and pepper to taste
- 1/2 butternut squash, peeled and diced
- 2 cups heavy cream
- 1/2 cup Vegetable Stock
- 2 tbsp butter
- 3 cloves Garlic
- 1 shallot
- 12 Cherry tomatoes
- 1 tsp olive oil
- 1 cup cranberry juice
- 1/4 cup sugar
- 1 tsp agar-agar powder
Directions:
Limoncello & Sage Butter Poached Lobster
Ingredients:
2 lobsters, cooked and removed from the shell
1 Cup butter
2 Tbsp Limoncello
2oz Fresh sage leaves
Salt and pepper to taste
Instructions:
In a saucepan, melt the butter over low heat.
Add the Limoncello and sage leaves to the melted butter.
Poach the lobster tails gently until they are heated through (about 5 minutes) and season the Lobster before you serve.
Butternut Squash Puree
Ingredients:
½ butternut squash, peeled and diced
2 cups heavy cream
½ Cup Vegetable Stock
2 tbsp butter
2 cloves Garlic
1 shallot
Salt and pepper to taste
Instructions:
In a pot, combine butternut squash, cream, Garlic, shallot stock and cook on a burner on medium heat until the squash is tender.
Blend the cooked squash with some of the cooking liquid and butter until smooth. You will probably use ½ of the liquid but feel free to use as much or as little as you prefer
Season with salt and pepper to taste.
Oven Roasted Tomatoes
Ingredients:
12 – Cherry tomatoes
1 tsp Olive oil
Salt and pepper to taste
1 Clove of Garlic Crushed
Instructions:
Preheat the oven to 275°F (190°C).
Cut the cherry tomatoes in half and toss in olive oil, garlic , salt, and pepper.
Roast in the oven for about 45-60 minutes, or until they start to burst and start to dehydrate for desired texture and taste.
Cranberry Fluid Gel
Ingredients:
1 cup cranberry juice
1/4 cup sugar
1 tsp agar-agar powder
Instructions:
Heat the cranberry juice and sugar in a saucepan until the sugar dissolves.
Sprinkle in the agar-agar powder and whisk until dissolved.
Pour the mixture into a shallow pan and let it set.
Once set, blend until smooth to create the gel.
Plating
Place a spoonful of butternut squash puree on the plate.
Top with the butter poached lobster.
Add the oven-roasted tomato around.
Drop the Cranberry fluid gel on the plate.
Garnish with Dill on the lobster and enjoy
