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Ironchef / All my dishes 2 years, 4 months ago
I love experimenting with flavors. There are so many untapped combinations out there waiting to be discovered. I ended up serving this dish with a lobster, sweet corn, and Yukon gold potato hash. You can serve whatever you'd like with it.
Prep:30m Cook:15m Servings:8
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sunny 1 year, 8 months ago said:
Wow - this is an impressive recipe.
food4all 1 year, 8 months ago said:
Nice dish......
luisascatering 1 year, 1 month ago said:
Lovely. May I please have the recipe for lobster, sweet corn, and Yukon gold potato hash?
Also, is the green oil a basil oil, or cilantro flavor? Thanks!
ironchef 1 year, 1 month ago said:
The green oil is a combination of basil and Italian parsley. The hash is fairly simple, provided that you have lobster stock and claw meat scraps on hand. The potatoes were cut into 1/4" dice and then blanched, shocked, and dried well. Here's how the hash gets picked up for an order:
1. Potatoes go into deep fryer to get browned and crispy. Remove from fryer and lightly season.
2. Unsalted butter is melted in a small sauce pan and the sweet corn is added and quickly sauteed.
3. To the corn, add some lobster claw meat, some lobster stock, and a little more butter if the pan is dry. The butter will thicken the stock and act as sort of a binder for the hash. Season to taste with salt, then fold in potatoes and minced chives before plating.