Succulent lobster served with sunchokes, crushed hazelnuts and topped with a brûléed vin blanc sauce. Recipe by Lora Kirk. Recipe courtesy of Green & Black’s Organic.
ingredients
Lobster
Vin Blanc
directions
Cut sunchokes into ¼-inch-wide rings. In a large pot over high heat, bring water and salt to boil. Add sunchokes and boil until fork tender, about 3-5 minutes. Set aside.
Preheat oven to 350°F/177°F. Spread hazelnuts on a cookie sheet or roasting pan and bake for 10-12 minutes until golden.
While still warm, place hazelnuts in clean tea towel or paper towel and rub to remove skins. Chop or crush cleaned hazelnuts. Set aside.
After preparing Vin Blanc, divide sunchokes, herbs and hazelnuts into four shallow bowls. Carefully add Vin Blanc to fill each bowl.
Caramelize top of Vin Blanc until golden and bubbly using a brulée torch, or by placing dishes on a cookie sheet and placing under hot oven broiler for 30-60 seconds, watching carefully not to burn tops.
In shallow dish, melt butter and add lobster to warm through. Once warmed, remove lobster and divide amongst bowls. Top each bowl with white chocolate.
In a medium pot over medium heat, melt butter and cook shallots until translucent, 2-3 minutes.
Add white wine and vermouth simmer until liquid is reduced to a glaze consistency.
Add fish stock, simmer until reduced by a third. Add 10% cream and 1 cup of 35% whipping cream, simmer until reduced by a third.
Slowly add white chocolate, stirring until melted. Set aside and cool completely.
Whip remaining 2 cups of 35% whipping cream. Gently fold into Vin Blanc.