Maine Lobster Chef Finalist Pete Murphy

Pete Murphy, Executive Chef of the Historic Russell House Restaurant and Tavern in Boothbay Harbor, has every reason to be proud. As second runner-up at the recent Maine Lobster Chef of the Year cook off event, he considered it “a personal and career achievement” just to have been selected one of the top five finalists to compete.

A graduate of Johnson and Wales Culinary Institute, Pete is classically trained in French cuisine but calls his personal style “Creative American." Below is his recipe which wowed judges.

 

Spring Time Harbor Lobster Tail
(Chilled Lobster Tail with Mango Chervil Salsa, Sliced Avocado, and Chive Oil)

1- 1¼ pound Maine Lobster
1 ripe mango, diced
1 ripe avocado, sliced
½ bunch of chervil, chopped
2 tablespoons mango puree
1 cup olive oil
1 bunch of chives
Rainbow or Amaranth micro Greens
Salt and pepper to taste

Insert a knife into the lobster head. Insert metal skewer long ways into the tail of the lobster. Steam for 6 minutes then shock in ice water. Dice mango, toss in mango puree and chervil, reserve and refrigerate. Puree chives and olive oil in a blender on high for 3 minutes, add salt and pepper and strain through a fine chinois or cheese cloth. Poor into squeeze bottle and reserve. Remove skewer and tail meat from shell, de-vein and reserve.

Lay down micro greens long ways on plate, spoon salsa over top of micro greens. Fan sliced avocado over mango salsa. Slice lobster tail on a hard angle and place gently over plated avocado and salsa, (keeping tail shape intact). Drizzle with chive oil, garnish with micro greens and chervil and serve cold.

Spring Time Harbor Lobster Tail

From the staff at Maine Food & Lifestyle magazine.