Food For Thought: Did you know that Lobster was once considered “peasant food”? It sure was! It is now known as a high priced luxury dish. Because of this “high priced” food, I like to prepare lobster in a very subtle way to bring out its natural, buttery flavors. No deep frying, no topping it off with a heavy sauce or mango salsa. I feel these flavors should be savored.
Here is a recipe I had only 5 minutes to make up. I went in for an interview one day, was brought into the kitchen of a gourmet restaurant, and handed 3 proteins and told I had one hour to make 5 completely different dishes. Needless to say, it got me an executive sous chef position. Enjoy!
Macadamia Nut Crusted Lobster Medallions:
1 lobster tail, Raw
3 tbs. Salted butter at room temp
1/2 c. Panko breadcrumbs
1/2 c. Macadamia Nuts
In a food processor, blend nuts until somewhat of a paste forms. Add breadcrumbs and blend until well combined. Transfer to bowl and cream together with your butter. Set aside. Remove the shell from the lobster tail and slice meat into 2/3 inch thick medallions. Spread mixture all over medallions. Heat a pan to medium heat. You do not want cook this at too high of a temp or your coating will burn fast. When your pan has reached temp, carefully lay each medallion in pan and allow to cook about 1 1/2 minutes. Turn over medallions and cook about 2 minutes more. Don’t pick and poke at them or your crust will flake off. Transfer to a paper towel and drain. This dish is nice with a light cream sauce like herb lemon butter or beurreblanc. Serve with a nice pinot grigio white wine or chardonnay.
Girl-Chef Tastes 