Brandy Butter Poached Lobster Napoleon
Brandy Butter Poached Lobster Napoleon
Directions
- For your garnish take sliced radish and soak overnight in vinegar (they will turn pink in color).
- In a small saute pan over medium heat add butter to melt then add brandy and cloves. Put lobster meat in pan and cook for 3-4 minutes then remove and chill.
- On entrée plate place one won-ton triangle then lobster, avocado, red onion, bell pepper and alfalfa sprouts repeat three more times.
- Streak top with 4oz wasabi aioli in a streaker bottle and serve.
Ingredients
- 1/2 cup sprouts alfalfa
- 1/2 Peak Fresh Produce® Avocado(es), sliced
- 1 cup brandy
- 1/4 tsp cloves, ground
- 5 oz Bay Winds® Lobster, Tail Meat 100%
- 2 Peak Fresh Produce® Radish(es), sliced, skin on
- 1/2 Peak Fresh Produce® Onion(s), Red, sliced
- 1/4 cup rice wine vinegar
- 1 stick Nature's Best Dairy® Butter, Unsalted
- 4 wonton wrappers, cut into triangles, fried
- 1 Peak Fresh Produce® Pepper(s), Yellow, sliced
Wasabi Aioli
Directions
- In a blender place egg yolks, wasabi paste, and garlic and puree.
- While running add vinegar the drizzle in olive oil and place into a streaker bottle for service.
Ingredients
- 2 egg, yolk(s)
- 2 Peak Fresh Produce® Garlic, Clove(s)
- 1 cup Piancone® Oil, Olive
- 1/4 tsp West Creek® Salt
- 2 tbsp wasabi paste
- 1/4 cup vinegar, wine
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
