LOBSTER BOIL SK EW ERS
Makes 4 skewers
POTATO-HERB SALAD INGREDIENTS
YIELD - 3 CUPS
• 4 ounces poached, chilled & sliced marble potatoes
(poached in court bouillon - see below)
• 1 head frisee, core & dark green removed
• 1 bunch parsley, leaves picked
• 2 ounces mint, small leaves only (weight pre-picked)
• 2 ounces basil, small leaves only (weight pre-picked)
• 4 ounces watercress, large stems removed
• ½ ounce tarragon, leaves only
METHOD:
1. Poach potatoes in court bouillon until tender. Cool in the fridge for 10 minutes before handling.
2. Slice potatoes in rounds, reserve for later use.
3. Pick all herbs and frisee and place in ice water until needed to stay crisp.
PICKLED CLAM VINAIGRETTE INGREDIENTS
YIELD - 1 CUPS
• 12ea- shucked top necks, chopped
• 2 ounces champagne vinegar
• 4 ounces olive oil
• 1 tablespoon reserved clam liquor
METHOD:
1. Shuck clams and reserve the liquor.
2. Chop clams as finely as possible, cover with reserved clam juice and vinegar and let sit for 10 minutes.
3. Add all other ingredients and mix well, reserve for later use.
COURT BOUILLON INGREDIENTS
YIELD - 8 quarts
• 8 quarts water
• 1 onion, peeled and cut into half rings
• 1 carrot, peeled and cut on the bias
• peel of 1 orange
• peel of 1 lemon
• 16 ounces white wine
• 6 ounces kosher salt
• 2 whole bay leaves
• ¼ teaspoon black peppercorns
METHOD:
1. Bring 8 quarts of water to a simmer in a large stockpot.
2. Add the vegetables and salt, simmer for 20 minutes.
3. Add all other ingredients and simmer 5 minutes.
GARLIC-HERB BUTTER INGREDIENTS
YIELD - 18 ounces
• 1 stick of butter, softened
• ¼ bunch parsley, chiffonade
• 2 garlic cloves, minced
• 1/4 teaspoon kosher salt
METHOD:
1. In a large bowl mix all ingredients together until homogenized.
2. Place in container and reserve for later use.
*extra butter can be rolled in parchment paper and frozen for later use.
SKEWER INGREDIENTS
YIELD - 4 each
• 4, 4 ounce lobster tails
• 2 ears of corn, shucked & quartered
• 8 ounces Andouillie Sausage, cut in 1 ounce pieces
METHOD:
1. Par cook the corn in the court bouillon for 4-5 minutes.
2. Par cook the lobster tails in the court bouillon for 3 minutes, and immediately place
in an ice bath to stop cooking.
3. Cut lobster tail in half, and discard shell.
4. On each skewer place 2 lobster halves, 2 pieces of corn, and 2 pieces of sausage.
5. Grill over charcoal 4-5 minutes until the lobster is cooked through and the corn and sausage are warmed.
PLATE UP
1. Toss the potato-herb salad with the pickled clam vinaigrette and place on the top of
a oval or rectangular platter.
2. While the skewers are still hot off the grill, brush them with a little herb butter and place on the plate.
3. Enjoy.