Tuesday, November 17, 2009

Recipe: Maine Lobster In Its Own Butter by Brian Redzikowski of BondSt

My latest visit to Bond St. was highlighted by the Maine lobster, served in its own butter with preserved lemon. The succulent lobster pieces were swimming in the buttery broth.

Since the dish turned out to be pretty easy to make, Executive chef Brian Redzikowski has graciously shared his recipe for this Maine Lobster dish!
The only thing to keep in mind is that it does take time to make preserved lemon (preserve for 6 months, see bottom of post).


Maine Lobster in Its Own Butter, with Preserved Lemon Julienne
- Brian Redzikowski, Bond St. Beverly Hills
Photo courtesy of Chef Brian Redzikowski

The Lobster:

1 Lobster
Blanch in boiling water for 10 seconds to kill.
Separate claws from the body. Blanch large claw for 4 minutes 10 seconds. Blanch small claw for 3 minutes 10 seconds. Blanch tail still attached to body for 1 minute, 10 seconds.
Shock all. Remove and dry all meat from shells.
Gently melt butter in a bowl. Be sure it does not separate. Dip all lobster into butter and reserve.

For the Sauce
600g lobster scrap cut into 3 cm cubes
300g sake
300g white wine
50g celery sliced
1 garlic clove
1 sprig thyme
600g water
100g carrot
50g onion
Bring all to a boil. Simmer for 20 minutes. infuse for ten. Strain through a coffee filter. Reserve 100g for recipe.

To finish:
Place buttered lobster pieces into a cold pan covered. Gently warm until cooked through. Heat up reserved lobster stock. Whisk in 10g heavy cream and 30g butter. Blend together.

For garnish:
Squash, Carrot and leeks: cut small/dice.

Meyer Lemon:
10 meyer lemons
300g Salt
100g Sugar
Combine and let sit for 6 months
Use only the skin
Julienne the skin only.

Place lobster into a bowl. Top with vegetables and meyer lemon julienne. Top with frothed sauce.

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Visit Bond St. Restaurant at 9360 Wilshire Blvd. (310) 601-2255.

Read my BondSt Review.

4 comments:

lululu

this is one indulgent butter!

Food, she thought.

I am so excited you got this recipe. I loved the flavors and am thrilled you think it looks simple. I may try it tonight!

Simona

I love sooo much lobster and this recipe is really good, but I don't have courage enough to kill a lobster... Any suggestions?
Simona

Play our gourmet food, wine and travel quiz: http://www.cellartours.com/quiz.html

Elizabeth

I just discovered your blog - LOVE IT! This recipe sounds divine and being from Maine that says something :-) I'm always looking for new ways to use lobster.

One of my favorite food blogs did a week of lobster recipes last winter - thought I'd share it with you. http://artichokesandasparagus.com/?s=lobster

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