Created By: Mikel Anthony, Test Kitchen Chef of Chef’s Roll in San Diego, CA.
Description: Made in the sunny state of San Diego, this seafood appetizer is guaranteed to make diners swim to your restaurant in waves! Plated with a broth side made from shaved and blended lobster shells, this poached lobster feature is served on a bed of OLD BAY®-seasoned, buttered asparagus.
Yield: 4 Servings
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with McCormick for Chefs.
INGREDIENTS
Lobster
- 1 ea. whole Lobster
- 1 ea. Lemon
Lobster Broth
- Lobster Shells from lobster above
- 2 tbsp. Red miso
- 2 ea. Lemons
- 2 tsp. OLD BAY® Seasoning
Asparagus
- 6 ea. Asparagus spears
- 8 oz. Butter
- 1 cup Water
- 2 tsp. OLD BAY® Seasoning
INSTRUCTIONS
For the Lobster:
- Poach lobster for 2-3 minutes in acidic water.
- Remove to ice bath.
- Pull meat from shells and shave shells.
For the Lobster Broth:
- Blend lobster shells in blender with other ingredients.
- Strain through cheese cloth and chinois.
For the Asparagus:
- Put 1 cup of water in pan and heat on low, slowly stirring in butter to emulsify.
- Place spears in water and cook until tender.
- Halfway through add OLD BAY® Seasoning.
- Remove asparagus and poach lobster basting until done.
For Serving:
- On a plate, place asparagus decoratively and top with lobster and a side of lobster broth.
For more flavorful inspiration, visit: www.mccormickforchefs.com
