Maine Lobster Fricassee with Five Farms Apple and Calvados Sauce
Recipe courtesy of Richard Jallet, Executive Chef, Baltimore (Md.) Country Club
Ingredients
- Maine lobsters - 4 ea. (approx. 1/5 lbs.)
- lobster cream - 8 ozs. (Chef's Note: Make from lobster shells, shallot, leeks and cream)
- celery leaves - 4 ozs.
- lemon juice - as needed
- extra virgin olive oil - as needed
- sea salt - as needed
- celery crisp - 2 ozs.
- all-purpose flour - as needed
- Five Farms apples - 4 ozs. (Granny Smith, preferred)
- Five Farm apple chips - 1 ea. (Chef’s Note: Make with simple syrup. Compress and dehydrate for garnish.)
- shallot - 1 ea.
- calvados - as needed
Instructions
Procedure:
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Blanch lobster for 5 minutes and chill. Remove all meat. Cut in big chunks and reserve. Reserve 4 claws for garnish. Make lobster butterfly from shell.
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Make a lobster cream sauce from lobster shell, shallot, leeks, and cream. Reserve.
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Toss celery leaves with lemon juice, EVOO, sea salt.
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Cut celery crisp in julienne. Toss in flour, salt, and pepper. Deep-fry to golden brown.
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Cut apples in small brunoise. Keep in citric acid and water until pickup.
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Make chips with simple syrup that are compressed and dehydrated for garnish.
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Finely diced shallots.
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Sauté lobster chunks with shallots, add apple brunoise, deglaze with calvados, add cream sauce. Serve in a small bowl. Garnish with celery salad, celery crisp, lobster claw and dehydrated apple chip.