How To make Lobster Dome
1/4 lb New potatoes; quartered and
-blanched 1/4 lb Haricot vert; blanched
1/4 c Italian plum tomatoes; peel
,seed and chop Salt and pepper Lobster meat from 1 pound -live lobster tails split 3/4 c Lobster American Sauce
1/2 c Onion marmalade
1 tb Chives; chopped plus garnish
2 tb Assorted frsh herbs; chopped
Drizzle of truffle oil 1 Sheet frozen puff pastry
1 Egg; slightly beaten with
-1 ts water Essence Prehat oven to 425 degrees F. Season potatoes, green beans and tomatoes with salt and pepper. Invert bowl over the pastry and cut around for the top of the dome. In a bowl, layer potatoes, green beans, tomatoes and lobster meat. Pour the American sauce over top. Lay the marmalade over the sauce. Sprinkle the chives and fresh herbs over the marmalade. Drizzle with truffle oil. Lay the puff pastry over the bowl. Brush the pastry with the egg wash. Bake in the oven for 10-15 minutes, or until golden and heated through. Garnish the chives, truffle oil, and Essence. Source: Essence of Emeril, #2329, TVFN formatted by Lisa Crawford, 4/29/96 -----
How To make Lobster Dome's Videos
Lobster Mornay | Chef Eric Recipe
Lobster Mornay is decadent and simple. This dish brings adventure and luxury to the back yard. Please Enjoy! - Chef Eric Gephart
Lobster Mornay
Ingredients:
2 each Lobsters, Whole and Live (1 ½ - 2 pounds each)
4 Tablespoons Butter, Unsalted
1/3 cup All-Purpose Flour
3 Cups Whole Milk, Warm
3 Each Whole Cloves
1/4 White Onion
1 Each Bay Leaf
2 oz Gruyere Cheese, Grated
2 oz Parmesan cheese, Grated
2 teaspoons Lanes BBQ Blackening Seasoning
1 Tablespoon Parsley, Fresh Chopped
Method:
1. Stabilize your grill at 450F and set up for an 50/50 direct and indirect roast by using 1 half moon deflector shield.
2. While the grill is coming to temperature, drive a knife into the brain cavity of the lobster and place the body on the indirect side of the grill, par cook for 7 minutes. We are looking to par cook the lobster at this point roughly ½ way.
3. On the direct side of the grill, heat a heavy-bottomed saucepan, melt 3 tablespoons of the butter over medium-low heat.
4. Stir in the flour to form a roux. Cook for 2 to 3 minutes, stirring frequently, until the mixture looks like wet sand and has a slight nutty smell to it. Slowly whip in 2 1/2 cups of the warm milk, constantly stirring to form the sauce without lumps.
5. Stick the cloves and bay leaf into the onion and place them in the sauce. Simmer for several minutes then remove the onion, cloves and bay leaf and add the Gruyère and Parmesan cheeses and stir until the cheese has melted. Remove and reserve warm.
6. Remove the lobster from the grill and split the body with a sharp knife and break the claws. Remove all meat and cut into large to medium dice pieces.
7. Drizzle some of the mornay sauce into the cavity of the lobster shell and top with the chunks of meat the top with a generous amount of sauce and return to the grill on the indirect side.
8. Close the dome and allow the meat to finish cooking, the sauce to begin to bubble and the top to get some color. This should take 7 to 10 minutes. Garnish with a bit of fresh chopped parsley and a bit of blackening seasoning. Please Enjoy!
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Cedar Planked Rock Lobster Tails Recipe
For the seafood lover in you, a couple of cedar planked Rock Lobster tails with a good ol' Bacon tease preceding. This is the way we prepared lobster in a steak house that I worked at a long time ago. Including the proper way to split the shell, the correct temperature and amount of time to barbecue the sweetest tasting lobster tail you've ever tried.
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GRAPHIC: 4 Ways to COOK LOBSTERS, Sous Vide vs Boiled!
Today we were lucky enough to cook several lobsters to compare the best way to cook them Sous Vide, since we had more I decided also to cook a few traditional by boiling one and compare also. By us doing this experiment we now know which way is the best way too cook lobsters sous vide.
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HOW TO COOK LOBSTERS SOUS VIDE
I cooked it for 1hr @ (140°F / 60°C)
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Guga's GARLIC BUTTER Recipe
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Quick & Easy Butter Roasted Lobster Tail
Chef Eric Gephart fires up the Kamado Joe Classic III for Quick & Easy Butter Roasted Lobster Tail. This method increases the surface area for more roasted lobster butter flavor, decreases cooking time and makes for a beautiful presentation!
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£57 Steak, Lobster & Caviar Sandwich
Tristan makes a boujee £57 steak surf and turf sandwich! ????????
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