Chef Kelly Farrin always has seen his dishes as a way to express himself artistically, and the extravagant dish he plans to prepare for the Top Lobster Chef Competition is no different.
Chef Kelly will be making his herb grilled Maine lobster tail on argula with chive ricotta gnocchi and corn milk as part of the competition at the upcoming Harvest on the Harbor festival.
Serving size: four portions/dinner entree
Main components
Maine lobster tail, 4 each
Herb-infused butter, 4 oz.
Wilted arugula, 4 cups packed
Grape tomatoes, 1/2 cup
Chive ricotta gnocchi, 32 each
Corn milk puree, 6 oz.
Grilled Maine lobster tail
Maine lobster tail, 4 each/split and deveined
Unsalted butter, 4 oz.
Thyme, 1/2 teaspoon, minced
Chive, 1/2 teaspoon, minced
Rosemary, 1/2 teaspoon, minced
Salt and pepper to Taste
Maine sea salt, pinch per Tail
Wilted arugula
Fresh arugula, 4 cups packed
Extra virgin olive oil, 1 Tablespoon
Grape tomatoes, 1/2 cup quartered
Garlic, 1 teaspoon, minced
Fresh lemon juice, 2 teaspoon
Salt and pepper to taste
Chive ricotta gnocchi
Ricotta cheese, 1 cup
Egg yolks, 2 each
Parmesan cheese, 1/2 cup, shredded
Nutmeg pinch
Lemon zest, 2 teaspoon
Chives, minced, 2 tablespoon
All-purpose flour, 3/4 cup
Salt, 1/2 tablespoon
Butter, 2 ounces
Corn milk puree
Corn on cob, 2 each
Salt to taste
Preparation
Grilled Maine lobster tail (prep time: 5 mins.)
1. To remove lobster tails from live lobsters, twist tail back and forth until it breaks free.
2. Cut with sharp knife down the middle underside of each tail lengthwise, remove intestinal debris. Leave lobster meat in halved shell.
3. Remove all small “feeler legs” from underside of each tail.
4. Place head and claws in small pot of boiling water for 8 minutes. Then remove and cool. Set aside.
5. In small saucepan, add butter, thyme, chives, rosemary and salt and pepper to taste. Bring to simmer and reserve.
6. Rub lobster tail with Maine sea salt and grill, meat side down first for 2 1/2 minutes.
7. Flip lobster tails and brush meat with herb-infused butter. Cook for 2 to 2 1/2 more minutes. Reserve excess herb-infused butter.
Wilted arugula (prep time: 5 mins.)
1. Wash arugula in cold water, place in salad spinner to remove excess water.
2. Cut grape tomatoes into quarters, length and width cut.
3. Bring saute pan to medium heat.
4. Add olive oil and garlic to saute pan. Cook just until it begins to change color.
5. Immediately add grape tomatoes. Cook 1 minute.
6. Add arugula to saute pan, toss with tongs for 1 minute.
7. Finish with fresh lemon juice and salt and pepper to taste. Remove from pan, leaving behind excess liquid.
Chive ricotta gnocchi (prep time: 15 mins.)
1. Mix ricotta cheese, egg yolks, parmesan cheese, nutmeg, lemon zest, chives and salt together in mixing bowl with rubber spatula. Fully combine.
2. Slowly add sifted all-purpose flour to ricotta mix. Fold small amounts of flour into wet ingredients until it forms and becomes a soft dough. Reserve excess flour.
3. Once soft dough is formed, let sit in covered bowl for 5 minutes to rest.
4. Place dough on clean, floured countertop to reduce sticking. Kneed dough until smooth and elastic.
5. Cut dough into 4 equal parts and roll with fingers to form long and round, 1/2 thick ropes.
6. Cut dough into 3/4″ segments and reserve on floured baking sheet. Make sure gnocchi are not touching each other.
7. Bring a large pot of salted water to a boil. Place gnocchi in water, and with a wooden spoon, carefully stir to separate. Then, boil for 5 minutes.
8. Remove gnocchi from heat and pour into colander. Lightly coat with olive oil.
9. Pour onto sheet pan and cool in refrigerator.
10.Heat saute pan over medium high heat. Add butter and gently place gnocchi in pan.
11. Brown each side for a crispy outer shell. Finish with salt and pepper to taste.
Corn milk (prep time: 10 mins.)
1. Shuck and clean corn.
2. Remove kernels from cob with knife, cutting downward into the pith of the cob.
3. Place kernels in food processor and pulse until macerated.
4. Pass corn puree through fine mesh strainer (chinois). Use the bottom of a ladle and press until puree is almost dry. Reserve liquid, discard pulp.
5. Heat double boiler and place corn liquid in bowl.
6. Heat until it thickens.
7. Place in small squirt bottle or use teaspoon to sauce plates.
Production (plating time: 3 mins.)
1. Place butter-seared gnocchi’s in center of plate.
2. Next, use tongs to place wilted arugula on top of gnocchi.
3. Arrange 2 grilled half lobster tails together and place on top of arugula.
4. Spoon extra herb-infused butter over grilled lobster tails and shell.
5. Finish with circular pours of corn milk around plate.
6. Garnish with fresh rosemary. Serve and enjoy. Cheers!
Equipment needed
Grill
Sharp chef’s knife
Kitchen spoons
Ladle
Wooden Spoon
Mixing bowls
Saute pans
Stock pot
Colander
Small sheet pan
Basting brush
Tongs
Salad spinner
Rubber spatula
Food processor
Fine mesh strainer (chinois)
Squirt bottle
Plates
Measuring spoons/cups
Double boiler
To sample more of Chef Kelly Farrin’s dishes, visit Azure Cafe in Freeport, Maine.
The 2010 Maine Lobster Chef of the Year Competition will take place at the Harvest on the Harbor festival, which will be held Oct. 21-23 in Portland. Tune in to NESN on Oct. 29 to watch the battle. For more information on the event, please visit www.harvestontheharbor.com.
