Featured Chef Jonathan Catwright, Group Chef de Cuisine, Grace Hotels, and Executive Chef, The White Barn Inn, Kennebunkport, ME.Read more about Chef Catwright
Smoked Local Lobster on Parsnip Puree & Paprika Butter Sauce
Executive Chef Jonathan Cartwright shares this recipe from The White Barn Inn in Kennebunkport, Maine.user rating
Chef Jonathan Cartwright shares this recipe for Smoked Local Lobster On Parsnip Puree & Paprika Butter Sauce from The White Barn Inn in Kennebunkport, Maine.
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.