Lobster and Shrimp Pan Roast
Chef Jeffrey Segal of Charley O's Restaurant
Yield: 1 Serving
- 2 ounces whole butter
- 4 (13/15) shrimp
- 3 ounces julienne of leeks
- 6 ounces chopped plum tomatoes
- 6 ounces fresh corn (off the cob)
- 1 ½ ounces Pernod
- 1 ½ ounces lobster or shrimp stock
- 1 lobster tail, cut into pieces
- 1 ounce heavy cream
- 2 basil leaves chopped
- Salt and pepper
- ½ ounce chopped parsley
- Toast points (for serving)
Heat the sauté pan to medium-high heat and add half the
butter. Sauté the shrimp until pink on both sides. Add
the leeks, tomatoes and corn and sauté for 30 seconds or
so, until vegetables are warm and start to wilt (do not brown).
Add the Pernod and cook off the alcohol. Add the stock, bring
to a simmer and add the cut up lobster meat. Add the heavy cream
and the basil and season with salt and pepper.
Reduce until cream starts to thicken. Finish by swirling in the
remaining butter and chopped parsley.
Serve in a bowl with toast points.