2006  2005  2004

MAINE

Chef Michael Gagne: Robinhood Free Meetinghouse

 

 

 

 

Sautéed Lobster with Fettucini served with a Parmesan Crispelli, Chiffonade of Basil, Roasted Red Pepper Sunflower Shoot Salad, and Truffle Oil Sherry Wine Vinaigrette
Parmesan Crispelli
Roasted Red Pepper and Sunflower Shoot Salad

 

Sautéed Lobster with Fettucini served with a Parmesan Crispelli, Chiffonade of Basil, Roasted Red Pepper Sunflower Shoot Salad, and Truffle Oil Sherry Wine Vinaigrette (Serves 6)

Ingredients: Clarified butter Pancetta, fried crisp Leeks, julienne Cracked black pepper Salt and pepper Lobster, partially cooked, shocked, shucked Dry sack sherry Basil, chiffonade Fresh pasta Beurre Monté

Portion/Unit: 6 slices 1 Cup taste taste 3 each, 1 1/2 lb 6 oz/taste 6 Tbsp 6-2oz 1 lb.

Fry pancetta until crispy in clarified butter, rendering fat. Remove from pan, drain on paper towel, break apart, reserve fat. “Melt” leeks with black pepper in hot fat without browning. Add lobster, heat gently to warm, and deglaze with Dry Sack Sherry. Finish with beurre monté (or whole room temperature unsalted butter) and simmer gently. Combine with fettucini, assemble and arrange. Fill crispelli, (or just sprinkle with freshly grated parmesan) and garnish with chiffonade of basil.

Notes:
Pancetta cooks best flat, in an oven, and curls less but works in a pan.
Fresh pasta is the best; sheeted versus extruded is preferable.
Parboil or steam the lobster 9 minutes, then shock in an ice bath until cold.
Chiffonade is French for really, really thin.

Parmesan Crispelli

Ingredients: Parmesan (Regianno) cheese, long grates small holes

Portion/Unit: 2 Cups

Cooking Temp: Hot
Cooking Time: 10 Minutes

In a hot non-stick teflon-coated pan, sprinkle parmesan to create a web-like pattern. When lightly brown on one side, invert pan over a cutting board and smack to dislodge. Cut triangle and shape over a glass or other 3” round object. Let cool.

Notes:
The parmesan need not be long grates. It may be powdered or
finely grated. The effect is different but tastes the same. Make more
than you think you’ll need; they’re fragile. Eat your mistakes.

Roasted Red Pepper and Sunflower Shoot Salad

Ingredients: Red peppers, roasted, skinned, grilled Sunflower shoots Sherry wine vinegar White truffle oil Salt and white pepper Leek leaf, cut into long strips 1/4" wide

Portion/Unit: 3 each 12 sprigs taste taste taste 6 each

Use propane to burn off “cellophane” membrane on peppers. Remove ends, slice once lengthwise, remove seeds and white ribs, flip and scrape, wipe off with dry paper towel. Rub with truffle oil, salt and pepper, and grill. Roll sunflower shoots, moistened with sherry wine vinegar and truffle oil and seasoned, into pepper, with leaf ends protruding on both sides. Tie with leek (blanched and shocked) on first quarter and third quarter marks; cut in middle and stand on middle cut.

Notes:
Pick flat square peppers without wrinkles. It makes life easier.
You may have to slice entire pepper horizontally to get it thin
enough to roll. A little tricky, but doable. When rolling sprout,
pack lightly, leaves protruding.