Chef Eduardo Baeza
Lobster Baeza
Lobster Baeza
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Mexican
Servings
3 - 6 servings
Prep Time
30 minutes
Cook Time
1 hour 10 minutes
Ingredients
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6 lobster tails, butterflied (approximately 1 pound each)
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1/2 cup olive oil
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4 large Yukon Gold Potatoes, peeled and quartered
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1/2 stick unsalted butter
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1/2 cup heavy cream + 1/4 cup
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1 small bunch organic parsley, chopped
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2 organic zucchinis, sliced into rounds (1/8 inch thick)
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6 strips bacon, chopped into small pieces
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3 medium white onions, diced
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2 Serrano Chiles, finely minced (optional)
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1 pound white mushrooms, diced
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1/2 cup white wine
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Salt and pepper to taste
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1/2 cup tequila
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1 pound tomatillos, husks removed and chopped
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1 quart chicken broth
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3 Guajillo Chiles
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1 small white onion, chopped
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1/2 teaspoon ground cumin
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2 cloves peeled garlic chopped
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Salt and pepper to taste
Sauce
Directions
Brush the butterfly lobster tails with olive oil generously. Bake at 375°F for 10 minutes. Remove lobster meat in one piece and keep warm.
Cover potatoes with water and boil until soft. Strain out liquid. Add butter, cream and parsley. Mash and whip until smooth, keep warm.
Steam zucchini slices until slightly softened, keep warm.
Filling
Sauté bacon, pour off all but 2 tablespoons fat.
Add diced onion and Serrano chile, cook for 1 minute on high heat.
Add mushroom, wine, cream, salt and pepper.
Simmer on low heat until paste forms.
Fill baked lobster shells with mushroom paste during assembly process.
Sauce
Combine all the ingredients in a saucepan until the tomatillos are cooked through, purée in a blender.
Strain and serve hot during assembly process.
Assembly for the plate
Place dollop of mashed potato in center of plate.
Surround potatoes with a pool of the sauce. Circle base of potato with zucchini slices.
Place stuffed lobster shell on top of potato - split side up.
Place lobster meat on shell – split side down.
Drizzle sauce delicately over lobster meat, not potato.
Drizzle small amount of tequila over lobster and tail only. Light immediately and serve flaming on warm plate.
Filed in:
Entree,
Guajillo Peppers,
Lobster Baeza,
Organic Parsley,
Organic White Onions,
Organic Zucchini,
Peeled Garlic,
Serrano Peppers,
Tomatillo,
Tomatillos,
White Onions,
Yukon Gold Potatoes
