Lobster and Prosciutto Ballontine with Crab and Spinach Mousse/ Timbale, Collard Puree, Hominy Au Gratin and Red-Eye Hollandaise

Lobster and Prosciutto Ballontine with Crab and Spinach Mousse/ Timbale, Collard Puree, Hominy Au Gratin and Red-Eye Hollandaise

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Credit: Richard Kugelmann
Sizzle, Summer 2014

Ingredients

Lobster and Prosciutto Ballontine
8 (4-oz. average) lobster tails
Salt and pepper, to taste
8 thin slices prosciutto
1 cup crab and spinach mousse/ timbale (recipe follows)

Hominy Gratin
1 cup panko
1 cup Parmesan cheese, grated
5 oz. butter, divided
4 cans hominy
1 T. garlic, minced
1 oz. all-purpose flour
16 oz. heavy cream
Kosher salt and black pepper, to taste
4 oz. sharp white cheddar cheese, grated
2 oz. Gruyere (or Swiss) cheese, grated

Crab and Spinach Mousse/Timbale (and stuffing for Lobster Ballontine)
½ oz. goat cheese
8 oz. ricotta cheese
4 oz. mascarpone cheese
4 oz. fresh baby spinach, divided
½ oz. butter
2 T. pine nuts
6 oz. mozzarella cheese
4 oz. crab, special grade
1 egg
Salt and white pepper, to taste

Red-Eye Hollandaise Sauce
2 egg yolks
1 oz. strong coffee
16 oz. clarified butter
Lemon juice, as needed
Water (or additional coffee), as needed
Salt and cayenne pepper, to taste
2 oz. tasso ham, diced or pureed

Collards Puree
1 oz. butter
2 oz. yellow onion, diced
1 t. garlic, minced
8 oz. collards, stemmed, washed, chopped
8 oz. chicken stock
16 oz. water
2 oz. diced ham hock
Salt and pepper, to taste
½ oz. Frank’s Hot Sauce
1 oz. white vinegar

Garnish
2 oz. canned black-eyed peas
Salt and pepper, to taste
All-purpose flour, as needed
Microgreens, held separately

Instructions

Lobster and Prosciutto Ballontine
1. Carefully remove lobster meat from tail shells; butterfly, season with salt and pepper.

2. Pipe 2 T. crab and spinach mousse down center of each tail meat.

3. Wrap each tightly in prosciutto, sealing ends.

4. Wrap each tightly in plastic wrap; cook by poaching in water or by sous vide.

5. Hold warm for final plate-up.

Hominy Gratin
1. Preheat oven to 350°F. Prepare hotel pan with pan spray. Combine panko and Parmesan cheese; generously coat pan with it. Some panko and Parmesan will be left over for next step.

2. Melt butter and coat remaining panko/cheese mixture lightly; set aside.

3. Drain and rinse hominy; set aside until ready to use.

4. In saucepan, heat 1 oz. butter over medium-high heat, add garlic; cook 1 minute.

5. Add flour; cook to blond roux. Add heavy cream.

6. Add salt and pepper. Slowly whisk in cheddar and Gruyere cheeses, stirring constantly to melt cheese. Remove from heat. Taste and adjust seasonings, if necessary.

7. Drain hominy. Coat with cheese sauce; distribute evenly in hotel pan. Top with reserved panko/ cheese mixture. Bake until done, about 30 minutes.

8. Remove from oven; hold warm for service, or cool, label, date and refrigerate until ready for later service.

Crab and Spinach Mousse/Timbale (and stuffing for Lobster Ballontine)
1. In food processor, puree goat cheese, ricotta, mascarpone and half the spinach. Transfer to bowl; set aside.

2. In small saucepan, melt butter. Saute remaining spinach just until wilted, 2-3 minutes. Coarsely
chop; cool.

3. Toast pine nuts in 350°F oven for 5 minutes; cool. Fold into cheese mixture with cooled spinach, mozzarella, crab, egg, salt and pepper. Adjust seasoning; set mousse aside.

Note: Use part of recipe as stuffing for lobster recipe above; bake some as timbale for plate garnish.

Red-Eye Hollandaise Sauce
1. In stainless-steel bowl, whisk egg yolks and coffee together to triple volume.

2. Transfer bowl over bain-marie containing barely simmering water. Cook the mixture 1-3 minutes, until volume doubles, reaching the ribbon stage. Remove from heat. Whisk about 20 seconds to prevent eggs from continuing to cook.

3. Add butter to egg/coffee mixture in steady stream while constantly whisking. Use only enough butter to achieve somewhat thick consistency. There may be some butter left over.

4. Add lemon juice and/or additional coffee or water, to taste. Be careful not to thin sauce too much. Season, to taste, with salt and cayenne pepper.

5. Garnish with diced or pureed tasso ham.

6. Serve immediately or hold warm between 95°F and 100°F in thermos or butter warmer.

Collards Puree
1. In large pot, melt butter over medium-high heat. Saute onion, then garlic, until tender.

2. Add collards; continue to cook until begins to soften, about 10 minutes.

3. Add chicken stock, water, ham, salt, pepper, hot sauce and vinegar. Bring to a boil. Reduce heat to simmer for at least 1 hour, longer if time permits.

4. Use immediately or cool down to 70°F within 2 hours, then to 41°F within 4 hours. Label, date and refrigerate until ready to use for service.

Note: Prior to service, reheat to 165°F for 15 seconds.

Garnish
1. Drain and rinse black-eyed peas. In bowl, season with salt and pepper.

2. A little at a time, toss in flour to evenly coat peas.

3. Deep-fry peas until goldenbrown. Set aside on paper towels to drain.

Assembly:
Place portion of hominy gratin on plate. Slice lobster ballontine on a bias; lay into hominy. Brush or paint plate with some collard puree. Shingle some crab and spinach mousse/timbale pieces on top. Drizzle red-eye hollandaise sauce on plate next to lobster. Garnish sauce with tasso ham. Complete presentation with ¼ cup fried black-eyed peas and 2 T. microgreens per plate.

Sizzle - Summer 2014 Issue

Yield

4 servings

Tags

Main Dish, Seafood, Sizzle

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