Recipe

Pumpkin Seed And Masa Crusted Lobster Tail Recipe

	Grizzlybear / All my dishes 1 year, 6 months ago OH Yeah my friends love this one hope you do to Prep:25m Cook:25m Servings:6	Grizzlybear
	lobster

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Ingredients

Fennel Slaw

1 large bulb fennel, greens, ribs and any blemished layers removed

2 teaspoons fennel greens, rough chop

1/2 teaspoon kosher salt

1/4 teaspoon fresh ground black pepper

2 teaspoons stone ground mustard

1 tablespoon fresh lemon juice

2 tablespoons olive oil

On a mandolin or slicer, shave thin slices across fennel bulb working from the top to within 1/4 inch of the bottom. Pick out any round pieces from the core and julienne by hand; combine the sliced fennel with the fennel tops. Prepare dressing separately and toss with the fennel, cover and refrigerate.

Mashed Sweet Potatoes

1 pound Yukon gold potatoes, peeled, large dice (approx 4 cups)

1-1/2 cups sweet potatoes

2 tablespoons ginger, minced

1 teaspoon kosher salt

1 pinch white pepper

1/4 cup evaporated fat free milk

4 tablespoons salted butter

In a 2-quart pot with salted water, bring Yukon potatoes to a boil. Add sweet potatoes and ginger and simmer until vegetables are tender. Drain, mash with remaining ingredients, reserve, and keep warm.

Directions

Root Vegetable and Roasted Corn Salad

1/3 cup beets, peeled, small dice, blanched al dente

1/2 teaspoon raspberry vinegar

1 teaspoon olive oil

To taste kosher salt and fresh ground black pepper

1 tablespoon olive oil

1 ear sweet corn, shucked, grilled, cut from cob

1/3 cup red bell pepper, stem removed, seeded, small dice

1/3 cup celery root, peeled, small dice, blanched al dente

1/4 cup scallions, white only

Combine beets with vinegar, oil, salt and pepper, reserve, and keep warm. In a medium gauge sauté pan over high heat bring oil to smoking point. Add remaining vegetables and stir fry for one minute, season, and reserve, keep warm.

Crusted Lobster Tail

1 cup raw, shelled, pumpkin seeds, toasted

1 cup masa harina

1-1/2 pounds fresh lobster tail meat, portioned in two ounce pieces

1 pound seasoned flour, (salt, cayenne and white pepper to taste)

2 cups egg wash

As needed clarified butter

In a food processor, pulse pumpkin seeds and masa until minced and will blended. Bread the tail pieces in the following order, flour-egg wash-masa mixture. In a sauté pan over medium high heat sauté breaded lobster in about an 1/8 inch clarified butter until lightly brown. Start each batch with clean hot butter. When all of the lobster is finished reserve, keep warm.

Presentation

1 pound beet greens washed, stemmed

2 tablespoons pure pumpkin seed oil

6 each scallion brush

Sauté beet greens in 2 tablespoons of butter over medium heat; season to taste with salt/white pepper. Pour off any excess liquid and place greens in the center of 6 serving plates. Pipe potatoes in a spiral on top of greens. Scatter warm salad around potato mound and dot plates with pumpkin seed oil and reserved beets. Make two mounds of fennel slaw on each plate across from one another. Place one lobster piece on each mound while leaning on potatoes. Garnish each plate with a scallion brush.

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