Cruise ship recipe for:
Executive Chef Georges Blanc working with Carnival Cruises shares his recipe here for
PAN SEARED MAINE LOBSTER , TOMATO CONFIT & PORCINI IN GINGER OIL
PAN SEARED MAINE LOBSTER
Chef Georges Blanc
Lobster (Maine) 1 lb 1 ea
Fresh Porcini 4 pcs
Fresh Tomatoes 2 pcs
Mirepoix 1 cup
Tomato paste 1 Tb Spoon
Cognac 2 Tb Spoon
Grape seed oil 30 ml
Fresh Ginger Root 3 oz
Sauternes Wine 4 Tb Spoon
De-shell raw tail, boil claws & save the heads for Nage.
Crush the heads. In a casserole dish; sauté the heads & flambé with Cognac.
Add the mirepoix & fresh tomatoes. Sauté for a while. Deglaze with Sauternes wine.
Add tomato paste, cook for a while & cover with water.
Bring to a boil & let it simmer for 1 ? hour.
Strain & reduce to one tenth the quantity.
Blanch & peel tomatoes. Cut in quarters & throw away the pips. Season with salt, pepper, garlic, thyme, icing sugar & olive oil.
Dry the tomatoes in the oven for about 3 hours at 80 C.
Prepare ginger oil; Slice ginger, infuse in Grape seed oil for 3 hours at 80 C. Strain & keep.
Slice the Porcini & Sauté in butter till golden brown. Blanch the asparagus tips in salted water.
Cut the lobster tail in half lengthwise. Pan fry in olive oil, reheat the claws in the same pan.
Blend the reduced lobster stock & ginger oil in the proportion of 70:30.
Assemble topped with Sauternes froth & herbs
For more information about food aboard Carnival Cruises visit www.carnival.com