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Рецепт Sandwich Of Thousand Layer Pastry, Roast Lobster, And Aioli With Blood Orange Relish
by Global Cookbook

Sandwich Of Thousand Layer Pastry, Roast Lobster, And Aioli With Blood Orange Relish
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Ингредиенты

  • 2 x egg, yolks
  •     zest and juice of 2 lemon
  • 6 clv garlic
  • 1 c. extra virgin extra virgin olive oil
  •     coarse sea salt, and, freshly grnd black pepper, to taste
  •     Thousand Layer Sandwich Pastry
  • 1 pkt puff pastry dough, thawed
  • 2 Tbsp. butter, melted
  •     Roast Lobster
  • 4 Tbsp. butter, at room temperature
  • 2 Tbsp. chopped garlic
  • 2 Tbsp. chopped shallot
  •     coarse sea salt, and, freshly grnd black pepper, to taste
  • 2 x live female lobster, (about 1 1/2 pounds)
  •     Blood Orange Relish
  • 4 x blood orange
  • 1 Tbsp. butter
  • 2 Tbsp. finely sliced mint leaf
  • 2 Tbsp. finely chopped red onion
  • 2 Tbsp. capers
  • 1 Tbsp. extra virgin extra virgin olive oil
  •     coarse sea salt, and, freshly grnd black pepper, to taste
  •     The Plate
  •     sorrell leaf or possibly other savory greens

Инструкции

  1. Place the yolks, lemon zest, and garlic in a small food processor.
  2. Puree till smooth.
  3. With the motor running, add in the oil a few drops at a time.
  4. Begin slowly but add in a little faster as the sauce begins to thicken and stiffen.
  5. Make sure which the oil is fully incorporated before adding more.
  6. Add in the lemon juice and mix till smooth.
  7. Season with salt and pepper.
  8. Chill the sauce in a squeeze bottle or possibly jar for as long as several days before needed.
  9. Thousand Layer Sandwich Pastry:Preheat the oven to 400 F/200 C.Lightly oil a baking sheet or possibly line it with parchment paper.
  10. On a lightly floured surface, roll out the dough into an 8 by 9-inch / 20 by 23 cm rectangle.
  11. Using a very sharp knife, slice the rectangle into 3 by 2-inch / 8 by 5 cm rectangles.
  12. Don't crush the layers together at the edges of the rectangles.
  13. Place the rectangles on the baking sheet. Brush them lightly with melted butter.
  14. Bake for 10 to 15 min till golden and puffy.
  15. Let cold on a rack and store in an airtight container.
  16. Roast Lobster:Preheat the oven to 450 F/230 C.Whisk together the butter, garlic, salt and pepper.
  17. Cut the live lobster in half from tail to head, leaving the claws attached.
  18. Remove and throw away the head sac and rinse out the head of the lobster.
  19. Leave any liver (pale green) or possibly roe (bright red or possibly dark green egg sac) intact.
  20. Brush the meat with butter and place lobsters on a baking pan.
  21. Roast for 10 min.
  22. When the tail and knuckle meat is cold sufficient to handle, remove it and coarsely chop it with any roe or possibly liver.
  23. Reserve the meat.
  24. Carefully remove the claw meat without damaging it.
  25. First, gently loosen and remove the smaller movable pincer.
  26. Then cut into the base of the claw shell, cracking it off and exposing the base of the claw meat.
  27. Pull out the claw, then remove the internal cartilage if it didn't already come out.
  28. Reserve the claw meat whole.
  29. Blood Orange Relish:With a sharp knife remove the peel and outer membrane from the oranges.
  30. Working over a bowl to catch the juices, section the oranges.
  31. Place the juice in a small saucepan and reduce to a syrup over medium heat.
  32. Swirl in the butter and set aside.
  33. Meanwhile, toss the remaining ingredients together in a bowl just to combine them.
  34. The Plate:Fold together the minced lobster and 1/4 c./60 mL of the aioli.
  35. Layer the lobster onto 8 of the pastry rectangles with a few sorrel leaves.
  36. Form 4 stacks with these and top with the remaining 4 rectangles.
  37. Place the remaining aioli in a squeeze bottle and pipe onto 4 plates in a decorative pattern.
  38. Place a sandwich in the center of each plate.
  39. Top with some of the orange relish and drizzle some of the blood orange reduction onto each plate.
  40. Serve with a jump!
  41. Timing: Make the aioli several days ahead. Bake the sandwich pastry the day before. Make the relish while the lobster is roasting.