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Chef Dirk Flanigan of The Gage  Chicago, IL
Chef Dirk Flanigan
The Gage Restaurant & Tavern
24 S. Michigan Ave.
Chicago, IL 60603
(312) 372-4243
Chicken Fried Lobster on StarChefs.com
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Chicken Fried Lobster
Chef Dirk Flanigan of The Gage – Chicago, IL
Adapted by StarChefs.com
January 2009
Yield: 2 Servings


INGREDIENTS
Blue Cheese Oil:
4 ounces blue cheese (such as Fourme De Ambert), room temperature
16 ounces grapeseed oil

Lobster:
1 quart court bouillon
2 1-pound live Maine lobsters
6 ounces chicken skin
Activa RM
2 teaspoons chopped chives
Salt and pepper

Blue Cheese Butter:
1 pound cubed butter, softened
2 ounces blue cheese, softened
Salt

Hot Sauce Vinaigrette:
3 ounces Franks hot sauce, or to taste
1 clove garlic
1 shallot
Grapeseed oil
Honey
Salt and pepper

To Finish:
Frisée, cleaned and crisped in ice water
1 French breakfast radish, shaved into long, thin crisps
2 stalks celery, reserve leaves, sliced thinly on bias
Lobster stock

METHOD
For the Blue Cheese Oil:
Wrap cheese loosely in cheesecloth and place in a bowl. Heat oil to 145°F. Pour oil over cheese and chill in refrigerator for about 8 hours.

For the Lobster:
Heat bouillon in a large pot. Add lobsters to pot and boil until just cooked (or steam them in a Combi oven on high for 2 minutes). Shock lobsters in ice water. Remove from water and remove their shells. Cut lobster meat into big bite-sized pieces and chill in refrigerator. Cut chicken skin into 4-inch squares. Carefully cut away thick fat (you don’t want to puncture/tear the skin). Lay a piece of plastic flat on the cutting board and then lay the chicken skin flat on it. Sprinkle with Activa RM. Season lobster pieces with chives, salt, and pepper. Place lobster meat in the center of chicken skin and pull chicken skin up from each corner to cover. Wrap the lobster and chicken into a ball by pulling up the edges of the plastic, twist, and tie it into a knot. Chill in the refrigerator for about 6 hours. 

For the Blue Cheese Butter:
Place butter and crumbled blue cheese in a standing mixer with the whisk attachment. Whisk until airy and smooth. Season with salt.

For the Hot Sauce Vinaigrette:
Put hot sauce, garlic, and shallot into a Vita-Prep blender. Blend on high speed for 30 seconds. Slowly pour in the oil until emulsified. Add honey to taste, and season with salt and pepper.

To Finish:
Pass the blue cheese oil through a chinois. Toss together frisée, radish, celery, and celery leaves in the blue cheese oil. Heat fryer to 350°F. Bring lobster stock to a boil then reduce to a simmer. Poach lobster balls in stock for 3 minutes. Remove from stock and remove plastic from lobster balls. Fry until crisp, and drain on paper towels.

To Assemble and Serve:
Drizzle hot sauce vinaigrette on the plate. Pile 4 to 5 pieces of chicken fried lobster on top. Add a quenelle of the blue cheese butter and a small handful of frisée mixture. 


 
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  • Photo Gallery of Dirk Flanigan
  • The American Gastropub Feature

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