New World Kitchen:
Latin American and Caribbean Cuisine
by Norman Van Aken with Janet Van Aken
Culinary
giant Norman Van Aken is famous for his signature style of fusion
cuisine, combining flavors from southern and Latin cooking to
create distinctive dishes. His much-anticipated fourth cookbook,
New World Kitchen: Latin American and Caribbean
Cuisine, is a detailed how-to
guide to successfully combining ingredients from the pantry
to make memorable feasts of our own. Including fascinating historical
notes and sidebars, Chef Norman takes us from tapas and appetizers
to desserts and cocktails, and even offers a mouthwatering chapter
on carnival and street fare.
Deviled Lobster
New World Kitchen by Norman Van Aken with Janet
Van Aken
(Ecco Press, April 2003)
Adapted by StarChefs
 Yield:
6 Servings
Ingredients:
- 6 Spiny Lobster Tails, cooked and diced large
(or 2 pounds cooked shrimp)
- 2 ounces butter
- 2 Tablespoons olive oil or canola oil
- 1 scotch bonnet pepper, minced
- 4 scallions, green and white parts, minced
- 1 red onion, diced small
- ½ bulb fennel, diced small
- 1 cup Spanish sherry wine
- 1 cup orange juice
- 2 cups chicken or vegetable stock
- 3 tomatoes, peeled, seeded, and chopped
- ¼ cup Spanish sherry vinegar
- 5 eggs, hard-boiled, whites chopped small, yolks crumbled
- ½ Tablespoon thyme leaves, minced
- 2 Tablespoons all-purpose flour
- 1 Tablespoon Madras curry powder
- 2 cups milk, scalded
- 1 Tablespoon roasted garlic, mashed
- 1 Tablespoon Creole mustard
- 2 dashes Tabasco
- Kosher salt and freshly cracked black pepper to taste
- 2 cups diced pineapple
- 1/3 cup unsweetened grated coconut, toasted
Method:
Put 1 ounce of the butter and the oil in a very large, heavy
bottomed, saucepan. When the butter begins to melt add the
scotch bonnet, scallions, onions and fennel and stir. Cook
2 minutes until ingredients soften. Add the sherry and de-glaze
the pan. Add the orange juice and continue to cook until reduced
by half. Add the stock and reduce by half. Add the tomatoes,
season with salt and pepper and simmer for 2 minutes. Add
the vinegar and cook for 5 minutes.
Combine the lobster meat, eggs and thyme
in a bowl and reserve.
In a large sauté pan, over low heat
melt the remaining ounce of butter and add the flour. Cook
over low heat, whisking, for 2 to 3 minutes (it should start
turning amber). Take off the heat and add the curry and stir.
Slowly whisk in the milk and, stir constantly, until the milk
begins to thicken (about 2 minutes). Take off the heat and
whisk in the roasted garlic, mustard and Tabasco.
Return the reserved tomato sauce to the
heat, bring to a simmer and whisk in the "deviled"
cream sauce. Cook 2 minutes to marry the flavors. Add the
lobster mixture and pineapple. Season with salt and pepper
to taste. Spoon the lobster cream mixture into individual
"casserole-styled" dishes and then garnish each
with the toasted coconut. Serve.
Note: Spiny Lobsters are local to
Florida and the Caribbean. You can replace the cooked lobster
meat with cooked Maine Lobster, Shrimp or Scallops.
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