Category Archives: lobster dinner

Old School Maine Lobster Dinner: As Good as Ever

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Lobster is undoubtedly the most consumed seafood around the world. There are various types of lobster dishes that one could prepare on special occasions or even on the normal days.

The Maine Lobster-Stuffed Chateaubriand with Bearnaise Sauce is one of the old school lobster dishes that might have fallen out of favour but their taste and health benefits remain supreme and missed by many people.

There was a time when this dish was included in almost every Maine lobster menu for special dinner with loved ones, whether at restaurants or in their own home.

The fork-tender, perfect medium-rare chateaubriand is delicious and if you stuff steamed Maine lobster tails and bacon into it, the outcome is even better. Cover it in a sauce made from egg yolks and butter to take the taste to a new level.

Here is the recipe for Maine Lobster-Stuffed Chateaubriand with Bearnaise Sauce

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                                           Image Courtesy: bit.ly/1f9C9WU

Ingredients for the Roast

  • Steamed and picked with whole meat Maine lobster, 1 to 1 ¼ pounds
  • Chopped bacon, 3 strips
  • Chopped medium-sized shallot, ½
  • Minced celery, ½ rib
  • Minced garlic, 2 cloves
  • Sliced cremini mushrooms, 2 ounces
  • Salt and freshly ground black pepper
  • Sliced green onion, 1
  • Dry white wine, 3 tablespoons
  • Chopped fresh parsley leaves, 1 tablespoon
  • Trimmed and centre-cut beef tenderloin, 1 of about 2 pounds

For Bearnaise Sauce

  • White wine vinegar, 1/3 cup
  • Dry white wine, 1/3 cup
  • Sliced shallot, 1 of medium size
  • Leaves removed and finely chopped fresh tarragon sprigs, 5
  • Black peppercorns, 10, whole
  • Egg yolks, 3, large
  • Unsalted butter, 1 stick
  • Kosher salt
  • Freshly ground black pepper

How to prepare Roast

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  • AT first, preheat the oven to 400 degrees.
  • Place a large skillet over medium heat and cook bacon, by stirring, until it turns crisp. The process takes about 5 minutes. Now, transfer to paper towels and use a slotted spoon to drain. After that, you can add shallots and celery and cook, keep stirring until the mixture is soft. Then, add garlic and cook for 30 seconds. Now you should mix in mushrooms and a pinch of pepper and salt and cook till the time liquid is out from mushrooms. Now, add green onions and keep stirring. Mix in wine, increase the heat and cook until wine is completely evaporated. Now, add parsley and stir. After that, take away from heat and stir in the cooked bacon and allow the mixture to cool.
  • Now, you have to slice about 3/4 of the roast and butterfly the beef roast. Make sure that you do not cut the way through the roast. After that, put the sliced beef on a flat surface and cut side up.
  • Place the bacon-vegetable mixture in a line, crossways the meat. Now, keep the cooked lobster meat on top of mixture and roll the roast up and fasten with the twine.
  • Now, rub olive oil all over roast and season with salt and pepper. Put it in a heavy cast iron skillet or roasting pan and lightly burn all the sides. Put it in the oven and roast to the temperature of your choice. For medium-rare, roast for about 20 minutes.
  • Then, transfer to the cutting board. Cover and allow it to rest for 10 minutes prior to carving. Get rid of kitchen twine and thickly slice the roast. Place on a plate and drizzle Bearnaise sauce over it. Serve straight away with roasted fingerling potatoes and asparagus.

For Bearnaise Sauce

  • Take a small saucepan and put two inches of water to a simmer. Keep low heat so as water does not start boiling.
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                                 Image Courtesy: bit.ly/1oGd0al

  • Combine vinegar, wine, shallots, tarragon stems and peppercorns in a small skillet and place it over medium heat. Bring the mixture to a simmer and cook till the time all liquid is evaporated, except two tablespoons. Pour carefully in a large bowl to cover the opening of saucepan.
  • Now, add the egg yolks to the vinegar mixture and combine by whisking. Place the mixture over simmering water and cook until the yolks thicken.
  • Then, add the butter pieces, one at a time and make sure that one piece of butter is melted before placing the next. Now, take away the sauce from heat and add chopped tarragon leaves. Season with salt and pepper.
  • Serve warm

There are several other traditional dishes that you will like to include in Maine lobster menu, at your next party. To know more about Maine lobster recipes, you can visit GetMaineLobster.com.

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