Ingredients:
Lobsters:
2 - 1 1/4 pound Maine lobsters
Kosher salt
Lobster Stock:
1 large onion, chopped
2 carrots, chopped
3 stalks celery, chopped
2 teaspoons tomato paste
2 tablespoons black peppercorns
1 bay leaf
Sweet Potato Pancake:
1 sweet potato, peeled & grated
3 tablespoons chopped cilantro
3 green onions, finely chopped
3 eggs
3 tablespoons flour
salt & pepper to taste
oil for frying
Corn & Chorizo Sauté:
1/2 pound chorizo sausage(removed from casing)
3 tablespoons unsalted butter (in all)
1 small leek, small dice
1 red bell pepper, small dice
2 ears fresh corn, shucked
1/2 cup heavy cream
1 cup lobster stock (see recipe above)
salt and pepper to taste
Chipotle Beurre Blanc:
1 Chipotle pepper
1/2 cup lobster stock (see recipe above)
1/4 cup dry white wine
1 ounce fresh lime juice
1 shallot (peeled and sliced)
2 ounces heavy cream
1 tablespoon corn starch mixed with enough cold water to make a loose
paste
4 tablespoons unsalted butter
salt and pepper to taste
Lobsters:
Bring a large pot of lightly salted water to a boil. Add lobsters, head first, into pot. Bring water back to a boil, and cook lobsters for four additional minutes. Transfer lobsters to a large pot of ice water and let cool for five minutes. Remove from ice water, twist off claws and tails. Remove meat from shells, cut tail in half( lengthwise) and clean tail meat of any roe or vein. Reserve all lobster meat, covered, in refrigerator, saving shells for stock.
Lobster Stock:
Remove outside shell off lobster bodies, pull gills and head sac off, and rinse everything under cold water. Place all shells and bodies in large pot and add remaining stock ingredients, fill pot with cold water enough to cover by about two inches. Bring to a boil and let simmer for 1 hour. Strain through a fine sieve or layers of cheesecloth, return to a clean pot and continue simmering until reduced to a flavorful stock (usually around 1-2 hours)
Sweet Potato Pancake:
Mix all ingredients together in a bowl. Heat a 1/4 inch of oil in a large frying pan over medium heat until hot, but not smoking. Place 1/4 cup of potato mixture in oil, flattening to form a pancake. Cook on one side until golden brown, turn over and continue cooking on other side until done. Remove and place on paper towels to drain. Keep warm until ready to serve or reheat in 350 degree oven.
Corn & Chorizo Sauté:
Sauté chorizo over medium heat until all fat is rendered, increase to high heat and continue cooking, stirring, until chorizo in dark and crispy. Remove from pan to drain on paper towels, remove grease from pan. Place pan back over medium heat and add two tablespoons butter. Sauté leeks in the butter for 1 minute, add peppers and corn and sauté for an additional two minutes. Add heavy cream and lobster stock cooking for an additional minute, stir in cooked chorizo, remaining butter, salt and pepper.
Chipotle Beurre Blanc (Prepare just before serving):
Combine first four ingredients in a small saucepan, heat to boiling and add heavy cream. Cook 2 to 3 minutes or until slightly reduced, whisk in corn starch / water mixture, stirring constantly until mixture returns to a boil. Reduce heat to a simmer and whisk in butter one piece at a time until all is incorporated. Strain through a fine mesh sieve and season with salt and pepper. Return to low heat and add reserved lobster meat, cook until heated through.
Putting it all together:
Place corn & chorizo mixture around outside of heated plates, put sweet potato cake in center. Arrange tail pieces on pancake, place claws and knuckle meat on top and drizzle sauce over top.
Serves: 2