Smoked Lobster
Since I will be going to the Kennebunkport Festival 2012, I am eager to share some recipes and bios about the chefs who will be participating.
Jonathan Cartwright will be cooking Tuesday June 5th An Intimate Evening, 7pm-10pm – The White Barn Inn
This AAA Five Diamond and Forbes Five Star-rated restaurant is the setting for a truly one-of-a-kind dining experience and hosted by Executive Chef Jonathan Cartwright.
My bio of Jonathan with a few interview questions is featured on CityRoom. To learn more about him click here.
Served on Summer Corn Puree & Paprika Butter Sauce
Jonathan Cartwright
courtesy of Chef Jonathan Cartwright of the White Barn Inn
Ingredients:
2- 1.5LB lobster steamed and broken out of the shell
6 – Ears of summer corn
0.75L (about 3 cups) heavy cream
225 g (about 8 ounces) butter, unsalted
120 ml (4 ounces) heavy cream
250 ml (8.5 ounces) lobster reduction
250 ml (8.5 ounces) Quady Essencia wine
125 ml (4.25 ounces) cognac
10 g (2 teaspoons) lobster coral
1g (1/4 teaspoon) paprika
½ Lemon for juice
salt, cayenne pepper
Apple wood chips and a smoking gun
4 Servings
Method:
In a thick bottom pan, reduce the cognac, Essencia and lobster reduction by half, add the cream and reduce by half.
Wisk in the cold diced unsalted butter and reserved lobster coral.
Season to taste with salt, cayenne pepper, paprika and a few drops of lemon juice. Strain and keep warm.
*
Peel the corn ears and shred the corn kernels off into a small pot.
Cover with cream and simmer for 30 minutes.
Strain and reserve liquid.
Place the corn kernels in the blender, blend and slowly add reserved liquid to make a fluid purée.
Season with salt and pepper.
Gently poach the lobster in beurre fondue until warm, place on top of a streak of corn purée.
Drizzle the paprika butter sauce around, cover and smoke, using the smoking gun with the apple wood chips.
The Kennepunkport Festival 2012 is produced and presented by Maine Magazine in cooperation with The Kennebunkport Festival Committee. There are many sponsors who support this endeavor as it benefits Share our Strength. The event will have art shows, cocktail parties, dinners and unforgettable experiences.
Kennepunkport Festival 2012
Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
