DAVID BURKE'S CREATIVITY

Angry Lobster on a Bed of Nails

Seaweed biscuit dough

1 cup bread flour
¾ cup all-purpose flour
½ package (1/8 oz) dry yeast
1½ Tbsps. granulated sugar
½ tsp. sea salt
5/8 cup whole milk (= 5oz)
3 Tbsps. unsalted butter
1 med. egg
1/8 cup nori, roughly chopped
2 Tbsps. parsley, chopped
4 strands fresh seaweed (see note below)

1.       Place flours, yeast, sugar, and salt in the bowl of electric mixer fitted with dough hook; beat at low speed until combined.

2.       Bring milk and butter to a simmer in small saucepan set over medium heat; simmer until its reaches115°F on instant-read thermometer; remove from heat.

3.       With the motor running at low speed, add milk mixture to flour mixture; add egg; increase speed to medium; beat until dough is smooth and elastic.

4.       Place dough on work surface; lightly knead 1 minute.

5.       Break off 2 3 oz. dough balls (reserve remaining dough for another use); mix nori and parsley in a bowl; place on work surface; roll each dough ball in nori/parsley mixture; roll each dough ball into log shape; cut each dough log into six 1/2 oz. biscuits; reserve.

6. Place seaweed on work surface; thread 3 biscuits on each strand to resemble a fisherman's buoy line; place on baking sheet; reserve at room temperature.

Assembly

2 1½ -lb. live lobsters (2 1½-lb. lobsters = 4 portions)
2 cups Wondra flour
¼ cup chili powder
2 Tbsps. cayenne
sea salt
¼ cup canola oil
1 lg. egg, beaten
1½  Tbsps. fresh garlic, minced
1 Tbsps. red pepper flakes
½ cup fresh basil leaves
¼ cup chili oil (see note below)
2 Tbsps. sun-dried tomatoes, julienned
1 Tbsp. lemon zest, julienned, simmer in simple syrup, and drained
½ cup lobster or chicken stock
2 Tbsps. unsalted butter
fresh basil leaves, deep fried (for garnish)
4 (approx 1 lemon per person) lemons, cut into eigths

1.       Separate knuckles/claws from each lobster; split knuckles/claw on band saw; reserve; split lobster from head to tail on a band saw; separate body halves from tail halves; remove brain sac from bodies; retain tomalley and roe (if using a female) in each body half.

2.       Heat oven to 475°F.

3.       Mix Wondra flour, chili powder, cayenne, salt on a plate; dredge lobster in flour mixture, shaking off excess; reserve.

4.       Heat oil in large skillet set over medium-high heat; add lobster, cut side down; cook until it begins to color; flip; place in oven (bake biscuits at the same time with the lobster; brush biscuits with beaten egg; bake until lightly browned) cook 7-8 minutes; remove both from oven; place lobster on a platter; reserve (keep warm).

5.       Set skillet used to cook lobsters over medium heat; add garlic, red pepper flakes, basil, and chili oil; cook 2 minutes; add sun-dried tomatoes and lemon zest; cook 1 minute; add stock; bring to a boil; reduce heat to low; simmer 5 minutes.

6.       Add butter; swirl skillet until butter is incorporated; remove from heat; stir in lemon juice; reserve (keep warm).

7.       To serve, set round frog (small holder with spikes used for flower arrangements) on large plate; impale lemon eighths around perimeter of the frog; impale lobster in the center of the frog; spoon sauce over lobster; set seaweed strand of biscuits alongside; garnish with fried basil leaves.

Scale-up: Can be scaled up in direct proportion.Chef's Note

For the seaweed, use the rockweed (Ascophyllum nodosum) that surrounds shipped lobsters. To make chili oil, gently heat 2 cups canola oil, 2 Tbsps. red pepper flakes, and 2 Tbsps, paprika; remove from heat; let infuse at least 4 hours; strain.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc