Larry Matthews JR - chef's recipes

Art Culinaire, Summer, 2002

Add the eggs and cognac to the remaining lobster cream and stir to combine. Season the mixture and fill the prepared ramekins. Pour enough hot water into the pan to come half way up the sides of the ramekins. Bake in the oven until set, about 25 minutes. Remove from the heat and keep warm.

For the lobster salpicon: In a large bowl, combine all of the ingredients and toss well to coat. Season and keep chilled.

To serve: invert a lobster flan in the center, and remove the ramekin. Ladle some lobster consomme around the dish, place a quenelle of salpicon on top of the flan, and garnish with chervil.

Sauvignon Blanc

Rochioli

Sonomo, California 1997

ingredients


For the lobster consomme:
5 lobster bodies, crushed
2 onions, peeled and chopped
2 carrots, peeled and chopped
3 ribs of celery, chopped
4 plum tomatoes, chopped
2 cups egg whites, beaten
4 quarts lobster stock
Salt and pepper to taste

For the lobster flan:
4 lobster bodies, chopped
3 cups heavy cream
4 eggs
1 tablespoon cognac
Salt and pepper to taste

For the lobster salpicon:
8 ounces cooked lobster meat, minced
1 shallot, peeled and minced
1 rib of celery, minced
1 tomato, peeled, seeded, and minced
1 sprig parsley, stemmed and minced
2 tablespoons of reserved lobster cream
Salt and pepper to taste

For the garnish:
Chervil sprigs

Chilled Lobster Salad and Herbed Goat Cheese with Vanilla Oil (Serves 6)

For the vanilla oil: In a small saucepan, warm the oil over low heat. Add the vanilla beans and maintain the heat for 30 minutes. Remove from the heat and set aside to cool. Serve the oil at room temperature.

For the feuille de brik cups: Pre-heat the oven to 325 degrees. Lightly brush each sheet of feuille de brik with butter and repeat a second layer. Using six 3-ounce ramekins, shape the feuilles de brik into cups. Place a 2-inch ring mold in the center to secure, and separate the edges of the pastry like petals. Bake in the oven until golden brown, about five minutes.

For the goat cheese: In a double boiler, soften the goat cheese. Add enough cream to form a smooth consistency. Remove from the heat, add the parsley, thyme, basil, tarragon, chervil, and chives and stir to combine. Season and transfer to a pastry bag, and set aside at room temperature.

For the lobster salad: Lightly warm all the ingredients and mix together in a bowl. Season, add the chervil and keep warm.

For the dish: Dress the carrot strips with extra virgin olive oil and season.

To serve: Place a feuille de brik cup to one side of a plate and fill with lobster salad. Pipe a small mound of goat cheese to one side of the plate and wrap a dressed carrot strip around. Place two lobster tail halves on top, arrange some chervil and top, and drizzle some vanilla oil around the dish.

Personelle, Pinot Gris

Trimbach

Alsace, France 1997

ingredients


For the vanilla oil:
1 cup grapeseed oil
2 vanilla beans, split and scraped

For the feuille de brik cups:
12 4-inch square sheets feuille de brik *
1/4 cup clarified butter

For the goat cheese:
8 ounces fresh goat cheese
1/2 cup heavy cream, warmed
3 sprigs parsley, stemmed and minced
3 sprigs thyme, stemmed and minced
3 sprigs basil, stemmed and minced
3 sprigs tarragon, minced
1/4 bunch chervil, stemmed and minced
1/4 bunch chives, stemmed and minced
Salt and white pepper to taste

For the lobster salad:
6 ounces cooked lobster meat, diced
1 large carrot, peeled, diced, and blanched
2 tablespoons sour cream
2-inch piece horseradish, peeled and grated
1/4 bunch chervil sprigs
Salt, white pepper, and lemon juice to taste

For the dish:
6 long, thin carrot slices, blanched and shocked
6 3-ounce lobster tails, boiled, shelled, and halved
1 tablespoon extra virgin olive oil

For the garnish:
chervil sprigs

* Available through Gourmand at (800) 627-7272.