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

Recipe by Daniel Parilla

Serves: 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.