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Lobster Wellington
1 three pound Lobster (Steam or Boil Lobster for 9 minutes)
Completely remove all the meat from shell and cool
1 bunch rainbow Swiss Chard (separate stems and leaves and julienne stems)
Blanch (drop in boiling water for 1 minute) and shock leaves (in ice water), towel dry leaves
1 sheet puff pastry
1 bunch asparagus (peeled and trimmed) Blanch and Shock
1 bunch baby carrots (peeled and trimmed) Blanch and Shock
Method: Lay out Chard leaves to form a flat sheet shaped like a square. Place Lobster tail down first, add claws and knuckle meat. Wrap Lobster in leaves and tuck the edges. Place the wrap atop puff pasty. Measure enough to wrap the Lobster, cut and remove and excess pastry. Seal with egg wash (1/2 egg yolk/1/2 water). Bake at 375 degrees for 30 minutes or until golden brown.
Sauce
4 Peeled Shallots (finely diced)
3 Cups very rich veal/beef stock
1 Pound of Unsalted Butter, cubed
1 bottle Pinot Noir
1 sprig fresh thyme
Method: Combine wine and Shallots and reduce by half. Add stock and thyme, and reduce again by half. Remove Thyme sprig and slowly whisk in butter. Finish with Salt and Pepper to taste. Strain through Chinois or fine strainer. Keep warm.
To serve: Sauté carrots, chard stems and asparagus separately. Slice Roll into 3 pieces. Add sauce to coat the bottom of plate. Place the three slices onto plate and garnish with vegetables.
1 three pound Lobster (Steam or Boil Lobster for 9 minutes)
Completely remove all the meat from shell and cool
1 bunch rainbow Swiss Chard (separate stems and leaves and julienne stems)
Blanch (drop in boiling water for 1 minute) and shock leaves (in ice water), towel dry leaves
1 sheet puff pastry
1 bunch asparagus (peeled and trimmed) Blanch and Shock
1 bunch baby carrots (peeled and trimmed) Blanch and Shock
Method: Lay out Chard leaves to form a flat sheet shaped like a square. Place Lobster tail down first, add claws and knuckle meat. Wrap Lobster in leaves and tuck the edges. Place the wrap atop puff pasty. Measure enough to wrap the Lobster, cut and remove and excess pastry. Seal with egg wash (1/2 egg yolk/1/2 water). Bake at 375 degrees for 30 minutes or until golden brown.
Sauce
4 Peeled Shallots (finely diced)
3 Cups very rich veal/beef stock
1 Pound of Unsalted Butter, cubed
1 bottle Pinot Noir
1 sprig fresh thyme
Method: Combine wine and Shallots and reduce by half. Add stock and thyme, and reduce again by half. Remove Thyme sprig and slowly whisk in butter. Finish with Salt and Pepper to taste. Strain through Chinois or fine strainer. Keep warm.
To serve: Sauté carrots, chard stems and asparagus separately. Slice Roll into 3 pieces. Add sauce to coat the bottom of plate. Place the three slices onto plate and garnish with vegetables.
