3 In a medium saucepan over medium heat, bring 2-in (5 cm) water to a simmer. 4 To bowl with Prosecco reduction, add egg yolks, chopped tarragon and cayenne pepper. Set bowl above simmering water and, whisking constantly, cook until slightly thickened and frothy, 3 to 4 minutes, taking care not to let mixture get too hot to avoid curdling. 5 Transfer bowl to countertop, placing a clean tea towel underneath to secure bowl in place. While whisking constantly, slowly drizzle in warm ghee until emulsified. If sauce becomes too thick, add more Prosecco, 1 tbsp (15 ml) at a time, as needed. Finished Béarnaise should be a pourable consistency but hold its shape for a second when run through with a whisk. Can be made up to 2 hours ahead and stored in a clean, insulated travel mug with lid closed. Makes about 1 cup (250 ml)
1 Preheat oven to 400 F (200 C). 2 In a saucepan large enough to fit lobster tails but narrow enough that tails can be submerged, combine Cava, water, celery, fennel slices, onions, lemon slices, peppercorns, salt and bay leaves and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes, then turn off burner. Cover and let cool to room temperature, then strain. Rinse saucepan and pour strained liquid back in. 3 Using sharp kitchen shears, cut along back of each lobster tail, leaving tail end intact. Look for any dark veins along tail meat and remove if present. Set lobster tails aside. minutes, then use a slotted spoon to transfer to a paper-towel-lined plate. Blanch radishes for 1 minute and transfer to plate with carrots. 5 Add lobster to saucepan, adding a splash more Cava to cover if tails aren’t fully 4 Bring poaching liquid to a boil over medium-high heat. Blanch carrots for 4 submerged. Bring up to a boil, then remove from heat and cover with a lid. Let sit, covered, for 5 minutes, then remove lobster tails and cut in half lengthwise along precut line. Reserve ½ cup (125 ml) poaching liquid. 6 In a large ovenproof skillet over medium-high heat, melt butter. Add blanched carrots, blanched radishes and thyme and toss until everything is well coated. Transfer to oven and cook for 5 to 7 minutes, until vegetables are lightly browned. Return to stovetop over medium-high heat and add snap peas and reserved ½ cup (125 ml) poaching liquid. Reduce liquid by about half, then add lobster tails and 3 tbsp (45 ml) Saffron Butter. Remove from heat and gently stir until butter is emulsified into broth. 7 Divide among 2 shallow bowls, pouring any remaining sauce over lobster tails. Garnish with reserved fennel fronds, sliced chives and another dollop of Saffron Butter. Serve with lemon wedges and toasted focaccia for soaking up sauce. Serves 2 SAFFRON BUTTER 2-finger pinch saffron (about 25 threads) ¼ cup (60 ml) Varias Genuí Cava Brut Nature ¼ cup (60 ml) whipping cream ⅛ tsp (a pinch) Spanish smoked paprika ½ cup (125 ml) butter, room temperature 1 In a small saucepan over medium-high heat, combine saffron threads and Cava and simmer until Cava is almost completely reduced. Stir in whipping cream and paprika and continue to simmer until volume is reduced by about half. Transfer to a small mixing bowl and let cool to room temperature, then stir in butter until smooth. Can be made ahead and stored in refrigerator for up to 1 week. Bring to room temperature before using. Makes about ½ cup (125 ml)
3 tbsp (45 ml) extra-virgin olive oil freshly ground black pepper, to taste Prosecco Béarnaise Sauce, make ahead, recipe follows fresh tarragon leaves, for garnish finely sliced fresh chives, for garnish Maldon salt or flaky sea salt, to finish
1 Fill a large stockpot with enough water to cover crab and place over high heat. Add lemon and orange halves to stockpot, squeezing first to extract juices. Add enough salt that water tastes like the ocean and bring to a boil. Add crab and reduce heat to a simmer. Cook for 15 minutes, then cool crab under cold running water until cool enough to handle. Pick meat from legs, claws and just inside body where legs are connected. Discard shells and remaining parts. 2 In a medium saucepan over high heat, bring salted water to a boil. Add asparagus and blanch until tender-crisp, about 2 minutes. Remove and cool under cold running water to stop cooking. Add potatoes to saucepan and cook until just tender, 8 to 10 minutes. Cool just enough to handle, then cut into quarters. 3 In a medium mixing bowl, combine asparagus, potatoes, citrus segments, frisée, lemon juice and olive oil. Toss until well coated and season with salt and pepper. 4 In a small bowl, toss crabmeat with ¼ cup (60 ml) Prosecco Béarnaise Sauce. 5 Spread about ¼ cup (60 ml) Béarnaise sauce onto a large serving plate and pile dressed potato-asparagus mixture on top. Arrange small piles of dressed crabmeat on top of salad and finish with remaining Béarnaise sauce. Garnish with a few fresh tarragon leaves, chives and a sprinkle of Maldon salt. Alternatively, arrange ingredients evenly among 4 smaller plates for individual servings. Serves 4 PROSECCO BÉARNAISE SAUCE ¾ cup (180 ml) Mionetto Prosecco Treviso Brut, plus more as needed ¼ cup (60 ml) white wine vinegar 1 shallot, thinly sliced 1 sprig + 1 tsp (5 ml) chopped fresh tarragon, divided ½ tsp (2.5 ml) whole black peppercorns ¾ cup (180 ml) ghee or clarified butter 3 egg yolks ⅛ tsp (a pinch) cayenne pepper 1 In a medium saucepan over medium heat, combine Prosecco, vinegar, shallots, tarragon sprig and peppercorns. Cook to reduce until ¼ cup (60 ml) liquid remains. Strain and transfer to a non-reactive Pyrex or metal bowl. 2 In a small saucepan over medium heat, bring ghee to 130 to 140 F (54 to 60 C) on a digital thermometer.
PAIRS WITH & INGREDIENT IN MIONETTO PROSECCO TREVISO BRUT Italy $23.99 86256
CAVA POACHED LOBSTER WITH SAFFRON BUTTER
2 cups (500 ml) Varias Genuí Cava Brut Nature, plus more as needed to cover 2 cups (500 ml) water 1 stalk celery, cut into ½-in (1.25 cm) slices ½ cup (125 ml) sliced fennel, a few fronds reserved for garnish ½ yellow onion, cut into ½-in (1.25 cm) dice ½ lemon, cut into ⅓-in (0.8 cm) slices 1 tsp (5 ml) whole black peppercorns 1 tsp (5 ml) salt 2 dried bay leaves 2 × 6 oz (170 g) lobster tails 8 × 3- to 4-in (7.5 to 10 cm) long baby carrots, thicker ones sliced in half lengthwise 1 bunch radishes, larger ones sliced in half 1 tbsp (15 ml) butter 1 tsp (5 ml) fresh thyme leaves 1 cup (250 ml) snap peas Saffron Butter, make ahead, recipe follows finely sliced fresh chives, for garnish lemon wedges, to serve toasted focaccia or crusty baguette, to serve
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