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Jonathan Cartwright This recipe brought to you by:

Jonathan Cartwright

Featured Chef Jonathan Catwright, Group Chef de Cuisine, Grace Hotels, and Executive Chef, The White Barn Inn, Kennebunkport, ME.

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Smoked Local Lobster on Parsnip Puree & Paprika Butter Sauce

Executive Chef Jonathan Cartwright shares this recipe from The White Barn Inn in Kennebunkport, Maine.
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Chef Jonathan Cartwright shares this recipe for Smoked Local Lobster On Parsnip Puree & Paprika Butter Sauce from The White Barn Inn in Kennebunkport, Maine.

Smoked Lobster Recipe

Serves: 4


½ cup cognac
1 cup Quady Essensia wine (or other dessert wine)
1 cup lobster reduction
4½ cup heavy cream
8 ounces unsalted butter, cold and diced
10 grams (⅓ ounce) lobster coral
Salt, to taste
Cayenne pepper, as desired
¼ teaspoon paprika
Juice of half a lemon
4 parsnips, peeled and diced
2 half-pound lobsters, steamed and broken out of the shell
Apple wood chips and a smoking gun


1. In a thick-bottom pan, reduce the cognac, Essensia and lobster reduction by half. Add 4 cups cream and reduce by half. Whisk in the 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.

2. Place parsnips in a pot, cover with remaining cream and simmer for 30 minutes. Strain and reserve liquid. Place parsnips in blender, blend and slowly add reserved liquid to make a fluid purée. Season with salt and pepper.

3. Gently poach the lobster in beurre fondue until warm. Set on top of a streak of parsnip puree. Drizzle the paprika butter sauce around, cover and smoke using the smoking gun with the apple wood chips.


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