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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Wednesday, August 28, 2013

Lobster Roll by Steven Dolby













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LEMON & CHIVE MAYONNAISE (Serves 7-8 people)
3 Medium egg yolks
1 Tsp yellow mustard
2 Tsp cider vinegar
Salt (to taste)
Ground black pepper (to taste)
2/3 Cup canola oil
1 Bunch fresh chives (finely chopped)
Zest of 1/2 lemon
LOBSTER SALAD (Serves 1 person)
2 Lobster tails (120g cooked lobster, per person)
1 Tbsp unsalted butter (for lobster meat)
1 Medium celery stalk (finely chopped)
Celery leaves (optional)
Fresh Italian flat leaf parsley (small handful)
1 Tbsp mayonnaise
Paprika (pinch)
Salt (to taste)
Ground black pepper (to taste)
OTHER INGREDIENTS
Bread Rolls
Salad leaves

Directions
For Lemon and Chive Mayonnaise:
1. In a bowl, add egg yolks, mustard, cider vinegar, salt, and black pepper. Whisk vigorously.
2. Drip in oil and whisk constantly. When thick stream in remaining oil and whisk well.
3. Add chives and lemon zest. Stir well and pop in fridge to chill.

MAKING
For Salad:
4. In a pot of boiling water add a good pinch of salt and poach lobster tail for 6-7 minutes. Put into ice bath and leave to cool for 2-3 minutes.
5. Take out the meat and cut into pieces.
6. In a pan, melt butter and cook lobster meat for 1-2 minutes or until tender.
7. Into a mixing bowl, place lobster meat and add celery, celery leaves, parsley, lemon mayonnaise (as needed), paprika, salt, and pepper. Mix well and chill in fridge for 1 hour.

FINALIZING
8. Cut bread, brush melted butter on both sides and toast.
9. Place some greens and top bread with lobster salad.

SERVING
10. Serve with mayonnaise and enjoy!
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© STEVEN DOLBY
















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