Sauteed Lobster with Green Apple and Pear Slaw | NBC 10 Philadelphia

Sauteed Lobster with Green Apple and Pear Slaw

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    NEWSLETTERS

    Sauteed Lobster with Green Apple and Pear Slaw

    Sauteed Lobster with Green Apple and Pear Slaw, Steamed Mushrooms, and Tomato and Basil Salad
    By: Chef Aaron Wilson
    Apple and Pear Slaw
    Ingredients:
    • 1 Granny Smith Apple
    • 1 Asian Pear
    • 1 Red Thai Chili, minced
    • 1 tablespoon Micro Thai Basil
    • 1 ounce Grand Marnier

    Directions:

    Using a mandoline, slice the apple and pear into match stick size pieces working quickly to prevent oxidation.  Place the liquor in a saucepan and flambé.  In a hot sauté pan toss the pear and apple until warmed through.  Fold in the chili, herbs, and liquor.  Season to taste with salt and white pepper.

    Hon Shimeji Mushrooms
    Ingredients:
    • 2 cups Hon Shimeji Mushrooms
    • 10 Shallots, brunoise
    • 1 Red Thai Chili, minced
    • Zest of 2 Lemons
    • 1 tablespoon Thyme, chopped
    • 1 tablespoon Parsley, chopped

    Directions:

    Sweat the onions in a small amount of olive oil.  Add the mushrooms, chili, and zest; stir to combine.  Cover and steam until softened.  Fold in herbs and adjust seasoning. 

    Lobster
    Ingredients:
    • 1each  1 ½ #  Lobster
    • ½  lemon
    • Butter as needed

    Directions:

    Par cook the lobster by steaming for 5 minutes, then shock in an ice bath.  Remove the claws and tail from the body.  Crack the claws and remove the meat.  Slice the tail in half lengthwise, keeping the shell intact.  Heat about one tablespoon of butter in a sauté pan and cook stirring constantly until foamy.  Season the lobster with salt and white pepper, add it to the sauté pan and allow the meat to lightly sear.  Using a spoon, baste the lobster with the butter until cooked through.  Deglaze the pan with the lemon juice, and allow the meat to rest briefly before removing from the shell.

      Tomato and Basil “Salad”
    Ingredients:
    • 4 Cherry Heirloom Tomatoes
    • 6 ounces Red Wine vinegar
    • 4 tablespoon Sugar
    • 1 tablespoon Agar Agar
    • ¼ bunch Thai Basil Leaves
    Directions:
    Combine the vinegar and sugar in a small saucepan and dissolve over low heat.  Tear the basil leaves and add to the vinegar solution; steep until cool.  Strain and reheat to 170 degrees, add the agar agar, and cool once again.  Using a syringe, inject a cherry tomato with the gelee and reserve on a bed of salt.
    Candied Chili
    Ingredients:
    • 1 Red Finger Chili
    • ½ cup Simple Syrup
    Directions:

    Slice the chili lengthwise and scrape out all seeds.  Simmer lightly in the simple syrup for one minute.  Remove chili and allow excess liquid to drain.  Place the chili on a slipat, and bake at 250 degrees until hardened.  Remove and cool to room temperature.