Pan-Roasted Lobster with Chive Beurre Blanc

Pan-Roasted Lobster with Chive Beurre Blanc

We serve this on Boxing Day, and although this may seem like a complicated recipe, once you get the hang of lobster slaughter, the rest is easy. Be sure to put the lobster on a large heated plate so that the liquor can stay hot. I like to put hot cooked linguine on the plate, then top with grilled lobster and lemon sauce. Although you can of course choose crusty bread or hot jasmine rice, the pasta will absorb some of the sauce, and once all the lobsters are eaten, you can make the second course.

 

Ingredients

2 tablespoons unsalted butter, melted
4 (1 1/2-pound) live Maine lobsters
2 cups cold unsalted butter (16 ounces), cubed, divided
1 cup finely chopped shallots (about 6 shallots)
1 (750-milliliter) bottle unoaked dry white wine (such as Muscadet)
1 teaspoon fresh lemon juice
1 teaspoon kosher salt, plus more to taste
2 tablespoons (1 ounces) high-proof bourbon (such as Old Grand-Dad 100 Proof) (optional)
1/2 pound linguine or fettuccine, cooked according to package directions
1/4 cup minced fresh chives
2 to 4 tablespoons water

 

Directions

Step 1
Place a damp paper towel on a work surface near sink, and top with a large rimmed baking sheet. Place another damp paper towel inside baking sheet, and top with a large plastic cutting board. Have ready to use: a large, sharp chef’s knife; 1 small bowl; and a second large rimmed baking sheet brushed with melted butter.

Step 2
Working with 1 lobster at a time, place lobster, belly side up, on cutting board. Using your left hand, curl tail into body, and hold. Arrange claws facing right. Carefully plunge tip of knife through mouth of lobster, killing lobster instantly. (Although it may still move, the lobster is dead.) Continue cutting in a downward motion until edge of knife makes contact with cutting board, cutting head in half. Remove knife, turn lobster over, belly side down, and rotate lobster 180 degrees. Flatten tail on cutting board. Insert knife at point of first cut, and cut downward through carapace and tail, cutting lobster in half. If lobster is female, it will have dark green roe where the body meets the tail. Remove 1 tablespoon roe, and place in a small bowl; discard remaining roe. Set bowl aside. Discard light green tomalley, vein running through tail, and head sac. Cut crosswise between tail and carapace to separate.

Step 3
Remove claws and knuckles by twisting from body. Grip claw with a kitchen towel, and crack claws between spikes with back of knife, twisting knife left and right to crack shell. Arrange lobster tail halves, cut sides down, and claws on buttered baking sheet. Repeat procedure with remaining lobsters. Chill lobsters in refrigerator until ready to cook, up to 2 hours. (If desired, use poultry shears to cut off legs, and place in a steamer basket over simmering water. Steam 4 minutes, and serve as an appetizer.)

Step 4
Preheat oven to 450°F. Melt 2 tablespoons cubed butter in a large saucepan over medium. Add shallots, and cook, stirring often, until shallots are translucent, 4 to 6 minutes. Stir in wine, and bring to a rapid boil over high. Reduce heat to medium-high, adjusting heat as necessary to maintain a vigorous simmer; cook until wine is reduced to just below top of shallots, 30 to 35 minutes. Reduce heat to low, and cook, whisking in remaining cubed butter, a few cubes at a time, until sauce is creamy and thickened. Remove from heat; stir in lemon juice and salt, and cover. Set beurre blanc in a warm spot until ready to use, up to 30 minutes.

Step 5
Transfer lobsters to preheated oven, and roast 5 minutes. Carefully remove from oven, and use tongs to flip lobster tails cut sides up. Return to oven, and roast until lobster shells are bright red and meat is opaque and plump, 3 to 5 minutes. Working quickly, transfer baking sheet to stovetop. If desired, drizzle lobsters with bourbon, and carefully ignite the vapor with a long match or long multipurpose lighter. Let stand until flames disappear. Line a warmed platter with hot cooked linguine; using tongs, place lobsters on pasta. Tent platter with aluminum foil.

Step 6
Pour liquid drippings from baking sheet into a large skillet over medium; discard white albumen on baking sheet. Add reserved roe to skillet, and cook, whisking constantly, until roe begins to turn bright red and is the texture of soft scrambled eggs, about 30 seconds. Remove skillet from heat, and whisk in beurre blanc and chives. If sauce is very thick, whisk in water, 1 tablespoon at a time, to reach desired consistency. Season with salt to taste. Remove and discard foil from lobsters, and pour beurre blanc over lobsters and pasta. Serve immediately.

Make Ahead

Lobster may be butchered up to 2 hours before cooking. Keep chilled in refrigerator.

Notes

Frozen raw Maine lobster tails are available from Luke’s Lobster in the freezer section of Whole Foods.

 

 

Pan-Roasted Lobster with Chive Beurre Blanc
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Salted Caramel Apple Pie

Salted Caramel Apple Pie

This pie has everything you’d want out of an apple pie, A spiced apple filling and a homemade caramel sauce are encased in a buttery, flaky pie crust that can be made ahead of time and frozen.

This pie has everything you want for apple pie. Butter, flaky crust, spiced apple filling and sweet and salted caramel sauce are the perfect combination of flavor and texture in every bite. La mode is provided with the side of vanilla bean ice cream.

 

Ingredients:

Pie Crust:

 

Caramel Sauce:

 

Filling:

 

Directions

Instructions Checklist
  • Prepare the pie crust: Whisk flour and salt together in a large bowl. Add butter and toss until butter pieces are completely separated and coated with flour mixture. Using your hands, work butter into flour mixture until well combined and butter pieces are no larger than a pea. Add 1/4 cup cold water and gently stir with a spatula until completely absorbed. Add remaining 1/4 cup water, 1 tablespoon at a time, gently stirring between each addition, until dough begins to form into a ball. Depending on how humid it is in your kitchen or how hydrated your flour is, you might not need to use all of the water.

  • Transfer dough to a clean work surface and gently knead, being careful not to overwork it, until smooth and slightly tacky. Divide dough evenly into 2 pieces. Form each piece into a flat disk and wrap individually in plastic wrap. Chill dough in a refrigerator for at least 1 hour or up to 3 days. If chilled longer than 1 hour, let sit at room temperature at least 15 minutes before rolling.

  • While the dough is chilling, prepare the caramel sauce. Heat sugar in a small saucepan over medium heat, stirring occasionally, until sugar is completely melted and amber in color, 10 to 15 minutes. Add butter to melted sugar and cook, stirring constantly, until butter is melted and completely combined, about 1 minute.

  • Carefully add heavy cream to sugar mixture, stirring constantly, until bubbly, 15 to 30 seconds. Remove saucepan from heat and stir in sea salt. Set caramel sauce aside to cool slightly at room temperature until ready to use.

  • Prepare the filling: stir apples, sugar, flour, lemon juice, cornstarch, cinnamon, salt, cloves, and nutmeg together in a large bowl until well combined. Set apple mixture aside at room temperature, uncovered, for 30 minutes.

  • Pour apple mixture through a strainer into a large bowl. Set apple mixture aside, and transfer the liquid to a small saucepan. Bring liquid to a boil over medium heat, stirring occasionally, until thickened. Remove saucepan from heat and set aside at room temperature.

  • Preheat the oven to 400 degrees F (200 degrees C). Position oven rack in bottom third of oven.

  • Working with one dough disk at a time on a surface lightly dusted with flour, roll each disk into a 1/8-inch thick circle that measures 12 inches in diameter. Place one dough circle in a 9-inch pie pan and gently press dough into the corners and sides of the pan.

  • Stir together apples and reduced apple liquid in large bowl; arrange apple mixture in the pie crust, and drizzle with 1/2 cup of the caramel sauce. Place remaining dough circle over apple mixture and press into apple mixture and into edges of pan. Using your fingers, fold edges under and crimp to seal. Brush top and edges of dough with egg and sprinkle with turbinado sugar. Cut eight 1-inch slits in dough with a sharp paring knife to allow steam to escape. Place pie on a rimmed sheet pan.

  • Bake in the preheated oven until top is light golden in color, about 20 minutes. Without removing the pie, reduce oven temperature to 375 degrees F (190 degrees C), and continue baking until dough is deep golden brown and the filling is starting to bubble, about 25 minutes. Gently cover pie with aluminum foil, and continue baking until a knife inserted removes mostly clean, about 25 minutes.

  • Remove pie from oven and transfer to a wire rack to cool completely, about 2 hours. Serve pie with remaining caramel sauce, if desired.

 

Cook’s Notes:

It’s important to take your time with the various steps to make this pie. Make sure your dough is adequately chilled so that you maximize the number of flaky layers in the crust. If you don’t let your pie cool properly after baking and before slicing, your filling will not set properly and run.

Caramel sauce can also be stored in a refrigerator, covered, for up to a month. If refrigerated, let caramel set at room temperature until ready to use, about 45 minutes, heating slightly in microwave for 30 to 60 seconds if needed to bring to pourable consistency.

The pie dough can also be wrapped tightly and frozen until ready to use.

 

Nutrition Facts

556 calories; protein 4.2g; carbohydrates 64.4g; fat 33.2g; cholesterol 105.4mg; sodium 676.4mg.

 

 

Salted Caramel Apple Pie
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Grilled Chicken with Chimichurri

Grilled Chicken with Chimichurri

The secret to this perfectly juicy grilled chicken recipe from chef Anthony Endy of The Alisal Guest Ranch and Resort is twofold: One, let the chicken sit in the aromatic citrus-and-herb flavored brine for 24 hours, and two, once your coals are hot, keep it moving on the grill. After the initial sear, turn the chicken often, and grill until a probe thermometer inserted in the thickest portion registers 155°F. Try serving it with Santa Maria–Style Pinquito Beans and a Mild Tomato Salsa on the side.

Ingredients

CHICKEN

8 cups water
2 (5-ounce) oranges, quartered
2 (2-ounce) lemons, quartered
2 (1/4-ounce) chiles de árbol, cracked open
1 bunch fresh flat-leaf parsley
10 thyme sprigs
8 bay leaves
4 rosemary sprigs
4 medium garlic cloves, smashed
2 tablespoons kosher salt
1 tablespoon black peppercorns
2 (4-pound) whole chickens, split, backbones and wings removed and discarded or reserved for another use

CHIMICHURRI

1 cup extra-virgin olive oil
1 bunch fresh cilantro, stems removed and discarded
1/2 bunch fresh flat-leaf parsley, stems removed and discarded
3 tablespoons minced garlic
3 tablespoons fresh lemon juice (from 2 lemons)
3 tablespoons finely chopped shallot (from 1 medium shallot)
2 1/4 teaspoons fresh oregano leaves
1 1/2 teaspoon kosher salt
1 1/2 teaspoons balsamic vinegar
1 teaspoon crushed chile de árbol or other dried red chile flakes

SPICE BLEND

5 teaspoons paprika
4 teaspoons kosher salt
1 tablespoon ancho chile powder
2 teaspoons dried Mexican oregano
1 teaspoon chipotle chile powder

Directions

Make the chicken

Step 1
Combine 8 cups water, oranges, lemons, chiles, parsley, thyme, bay leaves, rosemary, garlic, salt, and peppercorns in a large stockpot. Bring to a boil over high. Cook, whisking occasionally, until salt dissolves and herbs are aromatic, about 2 minutes. Remove from heat; let cool completely, about 1 hour. Place chicken halves in mixture in stockpot. (Chicken should be fully submerged in liquid.) Cover and refrigerate 24 hours.

Make the chimichurri

Step 2
Process all chimichurri ingredients in a blender or food processor until smooth, about 1 minute, stopping to scrape down sides as needed. Store in refrigerator in an airtight container until ready to use, up to 8 hours.

Make the chimichurri

Step 3
Process all chimichurri ingredients in a blender or food processor until smooth, about 1 minute, stopping to scrape down sides as needed. Store in refrigerator in an airtight container until ready to use, up to 8 hours.

Make the spice blend

Step 4
Stir together all spice blend ingredients in a small bowl until combined. Set aside.

Step 5
Open bottom vent of a charcoal grill completely. Light 2 charcoal chimney starters filled with hardwood lump charcoal. When coals are hot, pour them evenly onto the 2 outer sides of grill, leaving center of grill unlit. Top each side of coals with an oak wood chunk. Adjust vents as needed to maintain an internal temperature of 300°F to 350°F. Coat top grate with oil; place on grill. (If using a gas grill, preheat to medium-low [300°F to 350°F] on outer burners, leaving middle burner[s] unlit.) Remove chicken from brine; discard brine, and pat chicken dry.

Step 6
Place chicken, skin side up, on oiled grates over center portion of grill without coals (or unlit center portion of gas grill). Grill, uncovered, until a thermometer inserted in thickest portion of breasts registers 110°F, about 15 minutes, rotating chicken every 2 to 3 minutes to avoid burning. Flip chicken on grates; grill until skin is slightly caramelized and browned, about 3 minutes. Cover and grill until a thermometer inserted in thickest portion of breasts registers 150°F, about 25 minutes, flipping and rotating chicken every 5 minutes.

Step 7
Sprinkle chicken all over with 2 tablespoons spice blend. Place chicken, skin side up, on grates. Grill, uncovered, until a thermometer inserted in thickest portion of breasts registers 155°F, 40 to 45 minutes. Remove chicken from grill, and cover loosely with aluminum foil. Let rest 15 minutes. Carve chicken. Sprinkle with additional spice blend to taste. Serve with chimichurri.
 

Grilled Chicken with Chimichurri
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Feta-Brined Chicken Sandwiches

Feta-Brined Chicken Sandwiches

Chicken and whipped feta sandwiches are the ideal addition to any springtime picnic basket.

 

The secret to incredibly flavorful chicken cutlets is a quick marinade in feta brine in advance of grilling. Food & Wine’s Justin Chapple then whips the feta cheese with lemon juice and olive oil to use as a spread for the excellent sandwiches here.

 

 

Active: 30 mins         Total: 1 hr           Yield: 4

 

 

Ingredients:

1/2 pound feta, crumbled, plus 3/4 cup of the brine
1 tablespoon Louisiana-style hot sauce, preferably Tabasco
Four 4-ounce chicken cutlets
1 tablespoon fresh lemon juice
1/3 cup extra-virgin olive oil, plus more for brushing
Kosher salt
Pepper
Four 6-inch ciabatta rolls, split and toasted
Arugula (not baby), sliced cucumber, red onion and seeded piquillo peppers, for serving

 

 

Directions:

Step 1

In a large resealable plastic bag, mix the feta brine and hot sauce. Add the chicken cutlets, seal the bag and turn to coat. Refrigerate for 30 minutes.

Step 2

Meanwhile, in a food processor, pulse the feta cheese and lemon juice. Slowly blend in the 1/3 cup of oil until smooth. Season with salt and pepper.

Step 3

Preheat a grill pan. Remove the chicken from the brine and pat dry; discard the brine. Brush with oil and season with salt and pepper. Grill the cutlets over moderately high heat, turning once, until cooked through, about 5 minutes total.

Step 4

Spread the rolls with some of the feta. Top with the chicken, arugula, cucumber, onion and peppers and serve.

 

 

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Tater Tot Waffles with Prosciutto and Mustard

Tater Tot Waffles with Prosciutto and Mustard

We’re all for a delicious food hybrid, and tater tot waffles are no exception. This version is made with prosciutto, mixed greens, and mustard, but the topping options are endless—from to .

 

Jen Pelka of The Riddler in San Francisco makes supercrunchy and delicious waffles using Tater Tots. One of her more hearty ways of serving the waffles is topped with prosciutto and mixed greens, along with a quick mix of créme fraîche and mustard.

 

Total: 40 mins          Yield:  Four 8-inch waffles

Ingredients:

Nonstick cooking spray
8 cups frozen Tater Tots (32 ounces thawed)
Flaky sea salt
¼ cup crème fraîche
2 tablespoons whole-grain mustard
2 cups baby arugula
1 teaspoon fresh lemon juice
1 teaspoon extra-virgin olive oil
12 slices prosciutto
Thinly sliced cornichons (for serving)

 

Directions:

Step 1

Heat an 8-inch waffle iron; preheat the oven to 200°. Grease the waffle iron with nonstick spray. Spread 2 cups of the tots on it; sprinkle with salt. Close and cook on medium high until nearly crisp, about 5 minutes. Open the waffle iron and fill in any holes in the waffle with more tots, then close and cook until golden and crispy, 2 to 3 minutes. Transfer to a baking sheet; keep warm in the oven. Repeat with the remaining tots.

Step 2

Meanwhile, in a bowl, mix the crème fraîche and mustard. In another bowl, toss the arugula with the lemon juice and olive oil. Top each warm waffle with 1 1/2 tablespoons of the mustard crème fraîche, 3 slices of prosciutto and 1/2 cup of the dressed arugula. Garnish with cornichons and serve.

 

 

Tater Tot Waffles with Prosciutto and Mustard
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