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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
First Courses, Main Courses, Side Dishes
Lobster & Shrimp Roll with Lobster Broth
Lobster & Shrimp Roll with Lobster Broth. Constructed and De-Constructed Stuffed Cabbage. Not the Way your Mama used to make! Low in the bad Cholesterol and High in the Great flavor of LOBSTER!
Prep Time: one and a half hours
Serves: 4
Directions:
For Lobster: Remove Meat and Roast Shells with shells of 10 ea Shrimp shells in a 350 degree oven for 5 minutes.
In a medium size pot combine shells with:
1 ea Carrot – Chopped
1ea Celery – Chopped
1ea Shollot – Chopped
1T Tomato Paste
1ea Garlic Clove
1/4C Sherry
4C Water
1ea Bay leaf
Pinch Fennel Seed
5ea Black Peppercorns
Bring all to a simmer for 45 minutes – strain, season and reduce to 1 cup. Set aside for your sauce/broth.
Dice up the lobster and sauté it in olive oil or fat free butter until cooked through. Set aside.
Combine all Filling with the lobster and season with Olive oil and Salt and Pepper.
For Cabbage:
Steam the leaves until soft and pliable.
Wrap the filling with the cabbage and tie with blanched chives – make four nice ones
Steam the wrapped cabbage for 5 to 10 minutes until they are hot. Steam the rest of the filling and divide among four plated.
Plating: Top the stuffing with the hot stuffed cabbage and divide your broth among the four plates.
Garnish with lemon, chives and snow peas…
Enjoy!
Ingredients:
1ea 10oz Australian Lobster Tail
10ea Shrimp
Carrot
Celery
Shallot
Tomato Paste
Garlic Clove
Sherry
Bay leaf
Fennel Seed
Black Peppercorns
Head of Napa, Green or Red Cabbage
Snow peas
Lemon
Chives
For Filling:
1packet Rice Noodles – cooked through in boiling water
1ea Carrot – Peeled and Juilenned
1bunch Cilantro – Rough Chop
1ea Fennel – Shaved very thin
1ea Watermelon Radish – Juilenned
1T Lemon Juice
