Butter-Poached Lobster, Cornbread Waffle, Quail Egg, Hollandaise, Chorizo Breadcrumbs, Salmon Caviar
Recipe courtesy of Peter Angelakos, Executive Chef, The Ridgewood Country Club
Ingredients
- Ingredients for Cornbread Waffles:
- unbleached flour - 130 gms.
- cornmeal - 70 gms.
- baking soda - 1 1/2 tsps.
- salt - 1 tsp.
- sugar - 1 Tbsp.
- buttermilk - 2 cups
- eggs - 2 ea.
- butter - 3 ozs. melted
- Ingredients for Hollandaise:
- clarified butter - 4 cups
- egg yolks - 12 ea.
- cold water - 3/4 cup
- lemon juice - 1/2 cup
- salt - to taste
- cayenne pepper - to taste
- Ingredients for Chorizo Breadcrumbs:
- hot chorizo sausage - 10 ozs., dry
- garlic - 8 cloves
- extra virgin olive oil - 1/2 cup
- panko - 3 cups
- salt - to taste
- pepper - to taste
- Ingredients for Butter Poached Lobster:
- white wine - 1/4 cup
- unsalted butter - 8 Tbsps.
- lobster meat - 1 lb., cooked
Instructions
Procedure for Cornbread Waffles:
- Combine dry ingredients in a bowl.
- Whisk in buttermilk and eggs, followed by the melted butter and corn, if using.
- Mixture shouldn't be completely smooth.
- Cook in a preheated mini waffle iron according to the manufacturer's directions.
Procedure for Hollandaise:
- Whisk yolks and water until frothy.
- Whisk to sabayon over a double boiler.
- Remove from heat and whisk 1 minute to cool.
- Whisk in warm butter.
- Finish with lemon, salt and cayenne.
Procedure for Chorizo Breadcrumbs:
- Put the chorizo and garlic through a meat grinder.
- Sauté in a frying pan with the olive oil, over medium heat, until a little crispy.
- Add breadcrumbs and continue cooking until golden brown.
Procedure for Butter-Poached Lobster:
- Add the wine and butter to a small saucepan over low heat.
- Once the butter is melted add in the lobster meat and cook over low heat until heated through.
To Assemble:
- Cut cornbread waffle with a 3-inch ring mold and keep the mold attached to the waffle.
- Place on the center of the plate.
- Spoon about 2.5 ounces of drained lobster meat in the mold. Spread and press.
- Carefully remove the mold.
- Top with hollandaise, then a poached quail egg, followed by the salmon roe and the chorizo breadcrumbs.
- Garnish with fennel fronds and microgreens.
