search
Loading
|  home | feedback | help          
StarChefs


the International Anise Spirit
 



 

Lobster and Shrimp Pan Roast
Chef Jeffrey Segal of Charley O's Restaurant – New York, NY

Yield: 1 Serving

Lobster and Shrimp Pan Roast on StarChefs.comIngredients:

  • 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)

Method:

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.

hotlinks_general_narrow
  • Drinks Party
  • Forum: Mixing Cocktails with Pernod

  •    Published: December 2005
     Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy