| Ingredients |
Method |
Avocado Vichyssoise
1 onion chopped
2 leeks chopped (white parts only)
3 tablespoons butter
4 potatoes peeled and sliced
1 cup chicken stock
2 cups lobster stock* (prepared with
shells
of lobsters that have not been smoked)
Pinch of salt and white pepper
1 pint heavy cream
2 ripe avocados
ce
|
Sauté the onion and leeks in butter until
wilted, taking care not to brown any ingredients.
Add the next four ingredients and cook until
the potatoes are soft. Puree the vegetable
mixture with heavy cream and avocados until
smooth. Add additional stock if needed. Puree
should be thick. Chill
|
Smoked Lobster
4 lobsters
achiote paste**
apple wood in sufficient quantity to
hot
smoke the lobsters
|
Spread a small quantity of achiote paste
on underside of each lobster. Prepare smoker
for hot smoking process. Remove rubber bands
from lobster claws and place in smoker right
side up. Smoke for 10 minutes and then turn
lobsters over and smoke another 10 minutes
or until done. Pick out lobster meat. Slice
the tail in quarter inch slices.
|
Habañero-Cilantro Salsa
3-4 habañero chilies
1/2 cup white vinegar
1 large bunch cilantro, finely minced
(reserve
several leaves for garnish)
3/4 cup onion, finely minced
2 tablespoons white vinegar
2 teaspoons sugar
Salt to taste
|
Remove the stem and seeds of each pepper.
Place the peppers in a small bowl with
1/2
cup of white vinegar and allow to soak
for
2 hours to reduce their heat. After
peppers
have soaked, discard the vinegar and
mince
the peppers very finely. In a bowl,
mix together
the finely minced peppers, cilantro,
onion,
and add 2 tablespoons white vinegar,
2 teaspoons
sugar and salt to taste. Mix well,
adjust
seasonings and chill.
To assemble:
Ladle 8 ounces of Avocado Vichyssoise
into
large soup plate. Float pieces of smoked
lobster meat on top of soup. Garnish
soup
with habañero-cilantro salsa and a
fresh
cilantro leaf. Serves 4.
** Achiote paste. Grind 10 ounces of
annatto
seeds in a food processor with two
tablespoons
vinegar and salt and pepper until a
smooth
paste is formed. Annatto seeds can
be purchased
at Hispanic markets. Prepared achiote
paste
can also sometimes be found at Hispanic
markets.
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| Source: |
Peter Krinsky
The Surry Inn, Surry, Maine
Bronze Medal Winner
2000 Great Taste of Maine
Lobster Governor's Tasting |
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