Home Recipes Maine Lobster Ginger Steamed in Hitachino Nest White Ale with Foie Gras Braised Cabbage, Roasted Monkfish, Lobster Mousse and Pomme Puree

Maine Lobster Ginger Steamed in Hitachino Nest White Ale with Foie Gras Braised Cabbage, Roasted Monkfish, Lobster Mousse and Pomme Puree

CATEGORIES:
PRINT
SHARE
/ 3,245

As executive chef of 5Ninth, housed in a three-story brownstone in New York City’s meatpacking district, chef Daniel Parilla’s accustomed to working with delicacies for the city’s pickiest foodies. Here, he gussies up lobster, foie gras and monkfish liver with Hitachino Nest White Ale. “It’s my favorite beer,” he confesses. “The delicacy and complexity rival that of a fine white wine, but it’s not a beer that’ll overwhelm your palate.”

Makes: 4

Ingredients:
  • Lobster:
  • 2 Maine lobsters
  • 2 cups Hitachino Nest White Ale
  • 4 tablespoons fresh ginger, julienned
  • 4 tablespoons scallions, thinly sliced on a bias
  • 1 tablespoon bonito flakes
  • salt and pepper to taste
  • ---
  • Braised Cabbage:
  • 1 head green cabbage, diced
  • 1 head fennel, sliced
  • 2 cups Hitachino Nest White Ale
  • 1⁄2 Spanish onion, sliced
  • 1 cup smoked pork belly
  • 10 juniper berries
  • 1 tablespoon foie gras
  • 1 tablespoon butter
  • 1 tablespoon each toasted fennel seeds and toasted coriander seeds
  • 1⁄2 tablespoon ground toasted caraway seeds
  • 1 bay leaf
  • salt and pepper to taste
  • ---
  • Roasted Monkfish Liver:
  • 1 3-ounce monkfish liver
  • salt and pepper to taste
  • ---
  • Lobster Mousse:
  • 1 lobster head
  • 1⁄2 onion, quartered
  • 1⁄2 fennel bulb
  • 1 ounce Cognac
  • 2 tablespoons whipped cream
  • 1 tablespoon white pepper
  • 1 tablespoon tomato paste
  • 1⁄2 tablespoon coriander
  • Pomme Puree:
  • 6 Yukon Gold potatoes, peeled
  • 1⁄2 quart hot milk
  • 1⁄2 pound butter, melted

Instructions:

Lobster:

• Gently steam the lobsters, ginger, bonito flakes and Hitachino Nest White Ale for 6 minutes, add scallions, and continue to steam for 12 minutes.


Braised Cabbage:

• Blend foie gras and butter in a food processor and set aside.

• In a large pan, sear the pork belly, cabbage and onion until slightly browned. Add the sliced raw fennel and deglaze with Hitachino Nest White Ale.

• Add a sachet containing the fennel and coriander seeds, juniper berries and bay leaf and cook for about 45 minutes until the cabbage is tender.

• Deglaze the cabbage with the foie gras butter and finish by seasoning with caraway seeds, salt and pepper.

Roasted Monkfish Liver:

• Generously season liver with salt and pepper and sear on a flat griddle or

plancha. Set aside.


Lobster Mousse:

• Roast lobster head with onion, fennel, white pepper, coriander and tomato paste for 20 minutes.

• Remove and deglaze with cognac.

Cover with water and reduce by half.

• Strain through a chinoise, reduce again and top with whipped cream.


Pomme Puree:

• Boil potatoes in salted water until fork tender.

• Pass potatoes through a food mill and mix with hot milk and butter.


To serve:

• Serve steamed lobsters with braised cabbage, roasted monkfish liver, lobster mousse and pomme puree.


 

Choose a Witbier for this recipe

178 queries in 2.417 seconds.