Melissa Bouchard of DiMillo’s Floating Restaurant in Portland submitted this delicious Lobster Chef of the Year Finalist recipe! Doesn’t this sound gooood?!!
Maple Butter Poached Lobster Tail with a Sweet Potato and Fuji Apple Bisque and Frizzles of Green Onion
For the Bisque:
¼ cup of butter
2 medium onions, peeled and diced
2 sweet potatoes, peeled and diced
3 Fuji apples peeled, cored and diced
½ teaspoon of nutmeg
Zest of one small orange
4 cups of chicken stock
½ cup of heavy cream
Salt and pepper to taste
Melt butter in a large heavy bottom sauce pot. Saute onion, sweet potatoes and apple until onion is translucent. Add all other ingredients except for cream and simmer for 30 minutes. With an emulsion blender or food processor blend all ingredients together until very smooth. Strain through a sieve and return back to sauce pot. Add cream and season with salt and pepper.
For the Maple Poached Lobster Tail:
4 Maine lobster tails, meat separated from the shell
2 Tablespoons of water
2½ pounds of butter, cubed
½ cup of pure Maine maple syrup
In a sauce pot bring water to a boil. Reduce heat and butter, whisking gradually. Add maple syrup and while maintaining a temperature of 160-170° add lobster tails side by side, meat side down. Poach in maple butter for 6-8 minutes until meat is opaque, but not rubbery! Split each tail in half lengthwise.
For the Garnish:
1 bunch of green onions
½ cup of vegetable oil
In a saucepan heat oil until it just begins to smoke. Add green onions and fry for about 30 seconds. Remove from pan and place on a clean paper towel.
In a shallow bowl, ladle about ¾ a cup of bisque. Add ¼ of the green onions and rest a tail on the onions. Garnish with fresh parsley.
MF&L Staff at Maine Food & Lifestyle magazine.