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The Knob Creek Bourbon Poached Lobster

KC Event Knob Creek Poached Lobster 300x200 The Knob Creek Bourbon Poached Lobster By Mike Isabella from Top Chef All Stars

 Mike Isabella received his formal chef training at The Restaurant School in New York, taking classes and cooking at some of New York City’s greatest restaurants. After New York, Chef Isabella made his way to Philadelphia where he worked at Alma de Cuba and then several Stephen Starr restaurants. Most recently, Chef Isabella was the executive chef of Jose Andres’ Zaytinya restaurant in Washington, DC..  Chef Isabella recently appeared on Season Six of Top Chef and was the runner-up finalist on Top

Chef All-Stars.

 

 

knob creek single barrel reserve logo print The Knob Creek Bourbon Poached Lobster Ingredients:

 

24 1lb Lobsters

Salt

Corn Nuts, crushed

Chive, sliced very thin

Preparation:

1. Poach the lobster in water for 3 minutes.

2. Pull out and ice down.

3. Take lobster out of shells and cut into portions (½ oz rounds).

***

 

BOURBON POACHING LIQUID

Ingredients:

2 cups Knob Creek Bourbon

2 cups Water

½ cup Shallots, sliced

¼ oz Thyme Sprigs

4 lbs Butter

Preparation:

1. Mix together Knob Creek bourbon, water, shallots and thyme and reduce to 1 cup over

heat.

2. Strain liquid and put back on the heat and mount the sauce with butter.

***

 

CORN SAUCE

Ingredients:

1 Case Yellow Corn

1 quart Mascarpone

¼ cup Grade B Dark Maple Syrup

Preparation:

1. Juice the corn kernels with a vegetable juicer.

2. Place juice in a pot and bring to boil.

3. Make sure to have a whisk and rubber spatula handy, then whisk the sauce until it starts

to thicken. Switch to a rubber spatula and stir until it comes to a boil.

4. Remove from heat and cool to room temp.

5. Whisk in the mascarpone and maple syrup and chill.

***

 

TO SERVE

1. Slice the lobster into ¼ inch medallions.

2. Spoon corn sauce into spoon and top with medallion.

3. Top with chives and crushed up corn nuts.

 

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3 comments to The Knob Creek Bourbon Poached Lobster

  • Sara

    I would absolutely love to try this recipe at home!
    I wish this recipe was scaled down and published to cook for a few people.
    How many of us are going to go out, buy and cook 24 lobsters!

    [Reply]

  • Janet

    Where do you use the poaching liquid?

    [Reply]

    Gourmonster Reply:

    I think there’s a typo in the recipe. Instead of poaching the lobster in water, make the poaching liquid and use that instead. And if you’re making 24 lobster (as per the recipe)… when’s dinner?!

    [Reply]

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