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Maine - Margaret Salt Mclellan
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Margaret Salt Mclellan is the executive chef for Linda Beans Perfect Maine™. Maine Lobster Chef of the Year 2008-2009. Chef McLellan has extensive education both abroad and at home. Her schooling began at the prestigious Le Cordon Bleu in London, and since she has received numerous, diplomas, certificates and degrees ranging from culinary arts to sports medicine and nutrition. In addition McLellan is a certified Servsafe™ instructor and is Seafood HACCP certified thru Cornell. Believing that one should never stop learning, Margaret plans to return to the Hyde Park campus of the Culinary Institute of America this fall for a refresher boot camp. Margaret has been working as a professional chef for over 25 years, in kitchens of all sizes, cooking, coordinating events and shows, teaching and doing research. Over the last year, she has done consulting for a number of seafood companies in Maine. As executive chef for Linda Beans Perfect Maine™, Margaret oversees two coastal seafood restaurants, a lobster bake catering business and is working on new recipes for the company’s value added lobster product line. McLellan is also very active in the Sustainable and Local Foods movements in Maine and writes for the Maine Food and Lifestyles Magazine. As a teenager, Margaret spent summers working the deck of her father’s fishing dragger and winters, after school picking shrimp at the local processing plant. “My Dad wanted to instill in us, that fishing was good clean honest work and from that I developed a respect for the sea, the industry and the people who worked very hard to bring the two together”. McLellan was raised and still lives in Boothbay. Her family are fishermen who still work the pristine waters of Maine. |
Competition Recipe
Steamed Maine Lobster Claw
Steamed Maine Lobster Claw on the half shell with Sweet Corn Relish
Ingredients
Steamed Maine Lobster Claw
Lobster Claws, half shelled 8 ea
Sweet Corn Relish
Sweet Corn, Blanched 2 cup
Red Bell Pepper, small dice ½ cup
Red onion, thinly sliced ½ cup
White Wine Vinegar 1 ½ tbsp
Chives, minced ¼ Tbsp
Parsley, minced ¼ Tbsp
Sugar t.t.
Cumin t.t.
Salt and pepper t.t.
Lobster Citrus Beurre Blanc
Ingredient Amount
Shallots, minced 2 oz
White Wine Vinegar ½ cup
White Wine ½ cup
Lobster juices 3 Tbsp
Citrus juice 1 Tbsp
Butter, unsalted, small dice. 1 lb
Salt, cayenne pepper, and white pepper t.t.
Cooking Method
Steamed Claws
Boil heavily salted water and drop in claws for 6 minutes.
Reserve for production
Sweet Corn Relish
Blanch sweet corn for 3 – 4 minutes in heavily salted boiling water.
Remove and transfer to a salted ice bath.
Remove corn from the cob.
Combine corn, peppers, onions, white wine vinegar and herbs.
Add sugar, cumin, salt and pepper to taste.
Lobster Beurre Blanc
Sauté shallots in very little butter and sweat until aromatic. DO NOT BROWN.
Once shallots are translucent add White Wine Vinegar and White Wine.
Simmer until the mixture becomes dry.
Add in lobster and citrus juice.
Slowly add butter and whisk until butter has melted and emulsified.
Season to taste and reserve for production.
Equipment Needed
1 Large pot
1 Medium pot
1 Small sauce pot
1 Whisk
2 Medium Metal bowls
Maine Lobster Purse
Maine Lobster Purse with Tarragon Cream Sauce Foam
Ingredients
Dough
All Purpose Flour 3 cups
Salt 1 tsp
Eggs 4 ea
Olive Oil 2 Tbsp
Filling
Maine lobster, steamed, large dice 1 lbs
Shallots, minced ¼ cup
Butter, unsalted 4 Tbsp
Mascarpone 2 oz
Lemon, zest, juiced 1 ea
Salt, Black pepper t.t.
Garnish
Heavy Cream ½ pint
Light Cream 1 pint
Tarragon, chopped 2 bu
Cooking Method
Dough
Combine all ingredients and knead lightly till fully incorporated.
Allow dough to rest.
Roll the dough to 1/4 inch thickness
Cut out large rounds with ring mold.
Filling
1. Sauté shallots in butter and sweat until aromatic.
2. Add par steamed Lobster meat to reheat over medium heat.
3. Turn off the heat and add mascarpone and mix thoroughly.
4. Season to taste with salt, pepper, lemon juice and lemon zest.
5. Hold for until dough is ready to be filled.
Garnish
Steep tarragon in combined cream over med-low heat.
Once strong tarragon flavor is achieved, remove from heat and store warm.
Production
Fill dough rounds with 1 ½ Tbsp of filling.
Fold rounds in half and seal with egg wash.
Seal Ravioli ends to create final shape.
Boil Raviolis in salted water till they begin to float.
With a submergence blender foam Tarragon Cream Sauce.
Serve each purse with Tarragon Cream Foam and a sprig of Tarragon.
Equipment Needed
1 Sauce pot
1 Sauté pan
1 Rolling pin
1 Large ring mold
1 Small sauce pot
1 Submergence Blender
1 Large metal bowl
Maine Lobster Bisque Cappuccino
Maine Lobster Bisque Cappuccino with Vanilla Froth
Ingredients
Bisque
Onion, chopped 9 oz
Celery, chopped 4 ½ oz
Carrots, chopped 4 ½ oz
Butter, unsalted 2 ½ oz
Tomato Past 2 ½ oz
Sherry ½ oz
Brandy 1 oz
White Wine 2 oz
Chicken Base ¾ oz
Maine lobster Bodies, crushed 1 ½ ea
Heavy Cream 28 oz
Light Cream 28 oz
Vanilla Froth
Heavy Cream 1 pint
Light Cream 1 pint
Vanilla Bean 1 ea
Cooking Method
Bisque
Sauté onions, carrots, and carrots in butter and sweat until aromatic over medium heat.
Add Sherry, Brandy, White Wine, Tomato Paste and Chicken base and mix.
Add crushed steamed lobster bodies to the vegetables.
In a separate pot reduce creams by half.
Add reduced cream to the sweating vegetables and lobster bodies.
Reduce by 25%
Strain through a china cap and then through a chinois.
Garnish
Steep vanilla in combined cream over med-low heat.
Once strong vanilla flavor is achieved, remove from heat and store warm.
Production
Pour bisque into cappuccino cups.
With a submergence blender froth the vanilla cream.
Top the bisque with a last scoop of froth.
Equipment Needed
2 sauce pots
1 hammer
Plastic wrap
1 China cap
1 Chinois
1 Submergence blender
1 Small sauce pot
1 Wooden spoon
1 Large table spoon
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