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CAPTAIN'S TABLE - Chef Georges Blanc
A Recipe for the Captain's Table from Chef Blanc
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Carnival Cruises Georges Blanc – one of France's most revered and recognized master chefs who has maintained the coveted three stars from Michelin for the past 25 years – is creating a series of one-of-a-kind dishes to be served aboard Carnival Cruise Lines' ships.
"Georges Blanc Signature Selections" include a wide variety of gourmet appetizers, entrees and desserts to be served in Carnival's main dining rooms and Lido restaurants fleetwide, as well as its reservations-only supper clubs on select vessels.
Blanc and his staff are also providing training to Carnival chefs both at his restaurants in Vonnas, France, and aboard Carnival's ships.
Blanc, famous for creating dishes that combine classic preparation with contemporary flair, here provides Prow's Edge readers with his recipe Pan Seared Lobster for that next dinner party.
Pan Seared Maine Lobster, Tomato Confit & Porcini in Ginger Oil
IngredientsLobster (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
Method
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 THE WINE BUFFS
