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Spring Farm Fresh Markets 2008


Meet the deer farmers from New Zealand at www.cervena.com

Smoked Lobster with Fennel Puree and Ramp Sauce
Chef Michael Anthony of Gramercy Tavern New York, NY
Adapted by StarChefs.com


Yield: 4 Servings

Ingredients:

    Smoked Lobster:
  • 3 1-pound lobsters
  • Apple wood chips, for smoking

    Fennel Puree:
  • 2 bulbs fennel, white parts only, diced
  • 1 leek, diced
  • ½ cup shallots, minced
  • 1 Tablespoon extra virgin olive oil
  • 2 Tablespoons browned butter
  • Salt and freshly ground black pepper

    Ramp Sauce:

  • 1 cup sliced ramp whites
  • 1 quart vegetable stock
  • 1/3 cup onion puree
  • 1 Tablespoon julienned ramp greens
  • 1/3 cup lemon vinaigrette
  • 2 Tablespoons ramp pickling liquid
  • 2 Tablespoons chopped mixed herbs, like chives, parsley, tarragon, dill
  • Salt and freshly ground black pepper  

Method:

For the Smoked Lobster:
Separate claws and tails; then cook lobster in boiling salted water: tails for 5 minutes, claws for 7 minutes. Shell both claws and tails, splitting tail in half lengthwise. Smoke lobster, using apple wood chips, for 7 minutes over low heat.

For the Fennel Puree:
Sweat fennel, leek, and shallots in olive oil until tender. Place all ingredients in a blender and purée with brown butter. Season to taste; set aside.

For the Ramp Sauce:
Sweat ramp whites. Add vegetable stock and simmer. Add onion puree to thicken. Finish with ramp greens, lemon vinaigrette, ramp pickling liquid and herbs.

To Assemble and Serve:
Spoon fennel purée on bottom of plate; carefully ring fennel purée with ramp sauce; place lobster on top of fennel purée. Serve immediately.

Wine Pairing:
2005 Cataldi Madonna, Montepulciano d’Abruzzo, Italy


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Published May 2008
  • Sustainability Tips
  • A Sustainable Kitchen
  • Daniel Eardley, 2007 New York Sustainability Award

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