Description
Chef David Turin, Maine’s 2012 Chef of the Year shares his sublime lobster appy with us. I met him when he was cooking dinner in a private home for the Kennebunkport Food, Wine and Art Festival.
Ingredients
Scale
- 2 chick lobsters (1 lb lobsters)
- ¼ C white wine
- 2 t fresh lemon juice
- 2 t salt, Kosher
- 2 t white pepper
- 1 pound butter, cut in 1” chunks
Citrus Truffle Micro Greens
- 1 C. of micro greens – rainbow works very well for this dish
- 2 T white truffle oil
- 1 T fresh lemon juice
- 1 t chopped fresh truffle, or truffle peelings
- 1 t salt and pepper each
Instructions
- Bring a salted pot of water to a rolling boil.
- Boil lobsters for 4 minutes and shock in a iced water bath.
- Pick lobster meat.
- To prepare sauce, bring wine to a boil in a wide flat sauté pan.
- Add all of the butter at one time and begin whisking, whisk over medium heat until butter starts to simmer, remove pan from flame and cool the bottom of the pan by placing on a cool surface or by dipping the bottom in cool water.
- Adjust seasoning with lemon juice, salt and pepper.
- Just before serving place the pieces of essentially raw lobster into the pan with the butter sauce and very gently begin to heat the lobster, until the meat is just cooked through.
Citrus Truffle Micro Greens
- Whisk together the above ingredients, toss micro greens with the dressing and serve with the lobster.
- Prep Time: 15 mins
- Cook Time: 10 mins