What does a man who has been born and raised in New England serve to 3 of the most influential guys in the culinary scene? NEW ENGLAND. DIRTY. LOBSTER. This dish is AJ’s rendition of Jasper White’s amazing Pan Roasted Lobster from the Summer Shack. My favorite part of this dish is the countless number of times that AJ has let the fire rip and perfected the balance of butter, herbs and “bite”. “Oh, Honey, you want to practice technique on a lobster dish infused with an herbaceous butter jus packed with a Jim Beam kick and need someone’s opion? Well, twist my arm and make it hurt:)” Tune in tonight and tomorrow night to find out what Gordon Ramsay, Joe Bastianich and Graham Elliot think of AJ’s signature dish!
- 1x 1 1/2-2 lbs Lobster, live
- 2 Tbs canola oil
- 1/2 shallot, minced
- 1/4 cup Bourbon, (you can also use Tequila or Cognac)
- 3 Tbs sauvignon blanc
- 8 Tbs butter, unsalted
- 1 Tbs chervil or (1/3 tarragon, 2/3 parsley)
- 1 Tbs chives, chopped
- Salt/Pepper to taste
- Split and clean lobster. Reserve tomalley and roe and gently chop.
- Heat pan, 2-3 minutes, add oil.
- Sear, meat side down, 2-3 min. Move around, press down so meat firmly connects with surface. After 2-3 min flip over tail and head to face up then toss in tomalley and roe, quickly stir in.
- Flip, meat side up in pan. Place under broiler for 3 minutes, remove.
- Add shallots and put back on stovetop on high heat.
- Add Jim Beam and flambe, shake pan.
- Add wine, reduce to low heat.
- Remove lobster and arrange on serving plate.
- On low heat, add butter, tarragon, parsley and chive. Salt and pepper to taste. Pour over lobster and serve.
*This recipe has been modified slightly from the original version. MasterChef/FOX reserves the official rights.