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Creamy Shellfish over Stone Ground White Grits
Makes 8 servings
Ingredients:
Seafood:
3 each, whole live Maine lobsters, 1 1/4 pound average
Lobster Stock:
4 tablespoons olive oil blend
3/4 cup onions, rough chop
3/4 cup celery, rough chop
1/2 cup carrot, rough chop
2 each garlic cloves, smashed
2-3 sprigs tarragon, fresh
5-6 each basil leaves
2 each bay leaves
3-4 black peppercorns, crushed
1 teaspoon kosher salt
from seafood preparation below, lobster bodies and shells
1 cup white wine
4 cups water
reserved liquor from steaming the lobsters
1/2 cup tomato paste
Lobster Sauce:
3 tablespoons butter
1/4 cup flour
3 cups lobster stock (from above, room temp)
1 cup whipping cream
4 tablespoons butter, unsalted
3 tablespoons brandy
to taste kosher salt
to taste white pepper
Creamy White Grits:
12 cups chicken broth (water can be added if short on broth)
3 cups coarse stone-ground white grits
1 cup heavy cream
salt and white pepper to taste
To Finish the Dish:
3 tablespoons butter
3 tablespoons shallots, minced
1.5 pounds large shrimp, 21/25 count, peeled and de-veined
1.5 pounds sea scallops, 20/30 count
3 tablespoons fresh basil, sliced thinly
from above lobster tail and claw meat cut into bite size pieces
Preparation:
Seafood:
In a large pot with tight fitting lid, bring 3 cups of water to a boil.
Prepare a separate ice bath. Add the live lobsters, place the lid on the pot
and steam for 6-7 minutes. Remove the lobsters and immerse totally in ice
water bath to cool the lobsters. Reserve the pot and the steaming liquor.
When the lobsters are cool enough to handle, remove the claws, and the tail
over the pot of which they were cooked to catch all of the juices.
Lightly tamp the claws on the side to just crack the shells and remove the
meat as much in tact as possible. Lay the tails on their sides and tamp
lightly to crack the shells and remove the tail meat as much in tact at
possible. Remove the intestinal tract along the back of the tail meat.
Reserve all of the shells and juices. Place the lobster bodies and shells in
a bowl separate from the lobster liquor. Refrigerate the lobster meat until
ready to finish the dish.
Lobster Stock:
In a heavy-bottomed pot, heat the oil. Add the onions, celery, and
carrots. Sweat over low heat until the vegetables are soft but not
caramelized. Add the herbs, garlic, bay leaves, peppercorns and salt. Cook
another minute. Add the lobster shells and try to crush the bodies with a
spoon or the end of a mallet to release the lobster flavor. Continue to cook
until the juices of the lobster have become almost dry. Add the white wine
and let this reduce until almost dry as well.
Add the water, steaming liquor and tomato paste. Bring the stock slowly to a
simmer. Remove any foam that may rise to the top with a spoon or ladle.
Simmer for 30-40 minutes.
Strain the stock through a fine sieve pressing the shells to remove the
maximum amount of liquor. Place the stock in a sauce pan and reduce to 2
cups for concentration of flavor.
Lobster Sauce:
In a sauce pan melt the butter without browning. Add the flour and cook
over low heat for 1-2 minutes. Add half of the lobster stock and whisk
vigorously to make a smooth paste. Add the other half of the stock and stir
until smooth. Add the heavy cream and brandy. Simmer slowly over low heat
for 10-15 minutes. Stir in the butter and check seasoning to taste. Remove
from heat, allow to cool slightly, and cover with food wrap to prevent a
skin from forming over the sauce. Reserve until ready to finish the dish.
This can be made a day or two in advance. Just be sure that the sauce is
cooled before covering and refrigerating.
Creamy White Grits:
Bring the chicken broth to a boil in a heavy-bottomed stockpot or large
saucepan. Slowly pour in grits, stirring constantly. Reduce the heat to low
and continue to stir so that the grits do not settle to the bottom and
scorch. In about 5 minutes, the grits will plump up and become a thick mass.
Continue to cook the grits for 1 hour to 1 hour and a half, stirring
frequently. The grits should have absorbed all of the stock and become soft.
Stir in the heavy cream and cook for another 10 minutes. The grits should
have a thick consistency and be creamy, like oatmeal. Season to taste with
salt and white pepper. Keep warm over low heat until ready to serve.
If the grits become too thick, add warm chicken broth or water to thin them
down.
To Finish the Dish:
In a large pot, melt the butter without browning. Add the shallots and
cook until translucent. Add the sea scallops and the shrimp. Cook over low
heat 2-3 minutes. Add the lobster meat and basil and sauté until warmed
over. Add the lobster sauce and bring up to temperature. Check seasoning and
remove from the heat.
Place 4-6 ounces of the creamy white grits in a warm bowl and spoon the
shellfish mixture over. Garnish with thinly sliced basil and serve
immediately.
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