Recipe for the Advanced Chef: Lobster Tail Glazed With Maple Tea Beurre Blanc, Roasted Onion, and Fried Zucchini

Have you ever wanted to feel like you’re the chef in a five-star restaurant in Canada? Thanks to our curating chef Sean MacDonald, now you can. Chef Sean has put together a sophisticated dish that is perfect for showing off your cooking chops to friends and family. Give this recipe a go if you’re an expert, or if you’re just feeling daring. Enjoy!

©Sean MacDonald

Serves: 4 | Time: 12 hours

Ingredients

  • 4 raw lobster tails
  • 4 lobster tail shells
  • 1 cup of butter
  • 1 tsp of Maple Sugar Shack tea
  • 1/2 cup of white wine
  • 1 tblsp. of cream
  • Pinch of black pepper
  • 1 bay leaf
  • 1 tsp. of salt
  • 2 cups of whipping cream
  • 1 cup of buttermilk
  • 1/2 lemon
  • 2 tblsp. of Grade A Very Dark Organic Maple Syrup
  • 1 cup of prosciutto
  • 2 cups of baby zucchini
  • 2 tblsp. of flour
  • 3 whole white onions

For the Maple Crème Fraîche (optional)

Directions

  1. Combine the whipping cream, buttermilk, salt and the juice of half a lemon in a bowl. Mix until combined. Cover with plastic wrap and leave out at room temperature overnight (12-24 hours).
  2. The next day, remove the plastic wrap and strain the contents for 20 minutes into separate bowl. This will strain out the whey and thicken the crème fraîche.
  3. After 20 minutes, place the thickened crème fraîche into a bowl and mix with the dark maple syrup.

For the Lobster

Directions

  1. Bring a medium-sized pot of water to a boil.
  2. Stick a thin-handled spoon, handle side first, down the front side of the lobster tail inside the shell. This will help keep the tail straight while cooking, so it doesn’t curl.
  3. Season the boiling water with salt, enough to make the water taste like sea water.
  4. Place the tails in the boiling water for 2 minutes, then remove from the water and place in an ice bath.
  5. Remove the spoon from the stomach of the lobster tails. Using kitchen shears, cut straight down the front side of the shell, being careful not to cut the flesh. Place the tail in a rag. Using both hands, gripping the edges of the tail in the rag, break the back side of the shell, popping out the flesh of the tail. Pull it out very carefully to keep the flesh of the tail intact. Repeat this step with each lobster tail.
  6. Keep the shells in a separate container, and place the tails in the fridge for later.

For the Lobster Butter

Directions

  1. Place the lobster butter shells in a small pot and combine them with the butter. Place over low heat and cook for about ten minutes until the butter is melted and smells like aromatic lobster.
  2. Strain the butter off from the shells into a flat container. Discard the shells. Place the container into the fridge to cool. Once cold, cut the butter into small cubes and reserve in the fridge for later.

For the Prosciutto Crumb (optional)

Directions

  1. Preheat the oven to 350ºF. Using a knife and cutting board, slice the prosciutto as thin as you can and lay it out on a baking tray lined with parchment paper.
  2. Put the baking tray in the oven and bake for 5 minutes, or until the prosciutto is crispy. Transfer the prosciutto to a food processor and blitz until formed into a crumb. Lay the crumb on a plate lined with a paper towel to soak up any excess fat. Leave out at room temperature until it is time to plate the dish.

For the Roasted Onions

Directions

  1. Preheat the oven to 500ºF. Cut the ends off the onions, then cut them in half. Peel the excess skin off the outside. Place them face side up on a baking tray greased with a bit of oil. Rub the faces of the onions with extra oil, season with salt and place them in the oven for 20 minutes.
  2. Remove the onions from the oven and let them cool down. Separate the onion layers, season with salt again and reserve in the fridge for later.

For the Maple Tea Beurre Blanc and Dish Assembly

Directions

  1. Combine the wine, bay leaf, black pepper, and cream in a small pot and bring to a simmer on the stove. Add the maple tea and take off the heat, cover the pot with a lid. Let steep for ten minutes.
  2. Strain the tea and discard with the bay leaf. Reserve the liquid. Place the liquid in a small pot and bring to a simmer once again. Simmer on low until the liquid has reduced by 1/4. Turn the heat down to very low.
  3. Slowly whisk in the cold lobster butter one cube at a time. The mixture should be thick and creamy looking. Once all the butter is melted, add the lobster tails. Keep the pot over low heat to warm up the tails in the butter sauce.
  4. Place a medium-sized sauté pan over medium-high heat and pour in enough canola oil to coat the bottom of the pan.
  5. Dust the baby zucchinis with the flour. Once the oil is hot and slightly smoking, add the zucchinis to the pan. Shallow fry the zucchinis for about 2 minutes, making sure to roll the vegetables to evenly cook them on all sides. Once they are cooked, transfer them to a plate lined with a paper towel to soak up any excess oil. Season with salt.
  6. Place the onions in the oven to warm them up slightly. Place a small dollop of maple créme fraîche onto the plate. Place the warmed onion beside it. Sprinkle some prosciutto crumb on top of both. Plate the lobster tail parallel with the other garnish. Slice the zucchini into coins and place scattered on the plate.

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