(see Harvest on the Harbor)

From Chef Melissa Bouchard, Dimillo’s Floating Restaurant, Portland

 

 

Maple Butter Poached Lobster Tail with a Sweet Potato and Fuji Apple Bisque

Maple Butter Poached Lobster Tail with a Sweet Potato and Fuji Apple Bisque, and Frizzles of Green Onion, from Chef Melissa Bouchard, Dimillo’s Floating Restaurant, Portland

For the BISQUE:

 

¼ c. butter

2 medium onions, peeled and diced

2 sweet potatoes, peeled and diced

3 Fuji apples, peeled, cored and diced

½ tsp nutmeg

Zest of one small orange

4 c. chicken stock

½ c. heavy cream

Salt pepper to taste

 

Method:

 

Melt butter in a large heavy bottom saucepot. Sauté onion, sweet potatoes and apple until onion is translucent. Add all other ingredients except for cream and simmer for 30 minutes. With an emulsion blender or food processor, blend all ingredients together until very smooth. Strain through a sieve and return back to saucepot. Add cream and season with salt and pepper.

 

MAPLE POACHED LOBSTER TAIL

 

4 Maine lobster tails, meat separated from the shell

2 T water

2 ½ lb. butter cubed

½ c. pure maple syrup

 

Method:

 

In a saucepot bring water to a boil. Reduce heat and butter, whisking gradually. Add maple syrup and while maintaining a temperature of 160 – 170 degrees, add lobster tails side-by-side, meat side down. Poach in maple butter for 6 – 8 minutes until meat is opaque, but not rubbery! Split each tail in half lengthwise.

 

For the GARNISH

 

1 bunch of green onions

½ c. vegetable oil

 

In a sauce pan heat oil until it just begins to smoke. Add green onions and fry for about 30 seconds. Remove from pan and place on a clean paper towel.

 

In a shallow bowl, ladle about ¾ cup of bisque. Ad ¼ of the green onions and rest a t ail on the onions. Garnish with fresh parsley.

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