Top Chef, Season 6, Episode 1, Quickfire Challenge
Serves 4
INGREDIENTS[]
LOBSTER
2 whole lobsters
LEEKS
Bay leaves
Salt and pepper
1 leek, white part only
60 grams butter
2 cloves garlic, finely chopped
STAR ANISE SAUCE
1 shallot, finely chopped
2 lemons, juiced
3 whole star anise
100 grams fish fumet (stock)
15 grams corn starch
DIRECTIONS[]
LEEKS
1. Fill a large pan 3/4 high with water over high heat. Add salt and bay leaves for extra flavor.
2. Clean white part of the leek and chop thinly lengthwise (julienne).
3. Place julienned leeks into the pan and add half of the butter and garlic.
4. Let simmer until leeks are very soft. Season to taste and set aside.
STAR ANISE SAUCE
1. Place chopped shallots in a small pan with the remainder of butter and sweat until a slight golden color. Add lemon juice, whole star anise, and fish fumet. Reduce slowly over low heat.
2. After liquid has reduced, add in corn starch to thicken to sauce. Season to taste and set aside.
LOBSTER
1. Bring large pot of water to a rolling boil. Drop in lobsters for 8 minutes for perfectly tender meat.
2. Remove cooked lobsters from water and set aside. Using a towel, carefully open the hot lobsters and remove the meat.
TO SERVE
1. Place leeks on bottom of the plate.
2. Slice the hot lobster tail and place on top of the leeks. Place claw meat over the tail.
3. Spoon sauce on the side of lobster.
4. Garnish with fresh herbs.
© 2010 MATTIN NOBLIA