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 Arterra Signature Dish: Maine Lobster Two Ways Serves 4-6 |
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Brian Pekarcik's Maine Lobster Two Ways presents a unique duo of lobster dishes on the same plate. The presentation is stunningly elegant--hot Poached Lobster with Satsuma Orange Essence on a bed of fennel puree with caramelized pearl onions, edamame, and baby carrots sits alongside a cold Salad of Lobster with creamy ginger dressing, petit arugula and fennel, with Satsuma orange segments.
Quality ingredients, careful presentation, and close attention to detail--the fennel and Satsuma orange both appear in each dish, tying them together--make this dish an impressive feat. While an ambitious dish for a home cook, it is certainly doable, and more than rewarding when served. As typical of Chef Pekarcik's style, this dish contains a myriad of components and ingredients, offering a diverse array of flavors and textures. The recipes for hot and cold dishes are listed separately below; however, to simplify preparation we have also provided a suggested order of steps to prepare both dishes simultaneously. Suggested Steps: 1. Prepare Ginger Dressing, set aside 2. Prepare arugula and fennel for salad, combine in bowl 3. Slice Satsuma oranges for salad, set aside 4. Dice fennel and garlic for Fennel Puree, measure out cream 5. Juice oranges for orange essence 6. Prepare fennel puree in saucepan, keep warm 7. Cook pearl onions in small saucepan 8. Cook carrots and edamame in large pot 9. Poach lobster tails and claws separately in two large pots 10. Prepare Satsuma orange essence in saucepan 11. Assemble hot and cold ingredients 12. Plate dishes Special Equipment: Blender, mesh strainer, coffee filter, mandolin or vegetable peeler Cold Component: Salad of Lobster Ingredients: Poached lobster claws, sliced thin (recipe below) Baby Arugula, washed and dried ½ bulb fennel Satsuma oranges Ginger dressing (recipe below) Steps: Shave fennel into thin wisps using mandolin, sharp knife, or vegetable peeler. Toss fennel shavings and arugula in large bowl. Slice Satsuma oranges into small fragments, set aside. Just before serving: Toss ginger dressing with arugula and fennel to coat. Add cold lobster claws and Satsuma orange segments. Gently spoon salad onto one half of each serving plate, saving room on other half for Poached Lobster. Ginger Dressing 1 hand ginger, peeled 1 egg yolk 1 tsp lemon juice ½ cup vegetable oil Mince ginger and set mince in coffee filter above a bowl or cup. Press mince through coffee filter, reserving juice. Add egg yolk and lemon juice to separate bowl and slowly whisk in vegetable oil until emulsified. Season with salt and pepper. Add ginger juice and mix well. Note: mayonnaise may be substituted for egg yolk, lemon juice and vegetable oil emulsion, although this is not recommended. Lobster (to be used for both hot and cold preparation) 2 1½ pound lobsters, tails and claws separated Salt 16 cups (½ gallon) water or Corte bouillon (recipe below) Corte bouillon: 1 bottle dry white wine 2 lemons, halved 1 bulb fennel ½ gallon water 1 bay leaf 1 tbsp. peppercorns Steps: If using Corte bouillon, combine wine, juice from lemons, fennel, water, bay leaf and peppercorns in large stock pot. Divide water or Corte bouillon among two pots and bring to a boil. Add lobster tails to one pot, simmer 3 ½ minutes until medium rare. Add lobster claws to second pot, simmer for 5½ to 6 minutes until fully cooked. Remove meat from shell. Keep tails warm; chill claws in bowl of ice. Slice claws into thin strips before using in salad. Hot component: Poached Lobster with Satsuma Orange Essence Ingredients: Poached lobster tails, cooked medium rare (recipe above) 1 bunch baby carrots, sliced lengthwise to ¾" thick ¾ bag shelled edamame ¾ bag peeled pearl onions 1 tbsp butter Fennell Puree (recipe below) Satsuma Orange essence (recipe below) Steps: Cook onions and butter in saucepan over medium heat until soft and brown, about 8-10 minutes, being careful not to burn. Meanwhile, boil baby carrots and edamame until cooked; drain and set aside. Ladle fennel puree (recipe below) onto each serving dish, next to previously prepared lobster salad. Top with lobster tail, caramelized onions, handful of baby carrots and edamame, and drizzle with Satsuma orange essence (recipe below). Serve immediately. Fennell Puree Ingredients: 1 bulb fennel, diced 2 cloves garlic, chopped 1 cup cream Cook fennel and garlic in saucepan over medium heat, add cream. Simmer, add salt and pepper to taste. Blend mixture in blender or with hand blender until smooth. Press mixture through a fine mesh strainer and keep warm. Satsuma Orange Essence Ingredients: Satsuma oranges 4 tbsp cold butter Juice oranges until have 1 cup of juice. Simmer juice over medium heat until liquid is reduced to half. Blend in cold butter until fully blended and mixture is frothing. Set aside. Note: Satsuma oranges are small, very sweet oranges. Mandarin oranges or tangerines may be substituted for Satsuma oranges, however substitution should be made in both Lobster Salad and Poached Lobster, as consistency across dishes is key.
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