No Chef Troy, I never heard that saying. Maybe you can tell me what it means as I judge your cuisine this round 
I’m an Iron Chef novice, having just gotten The Food Network. I feel that on the show, as well as here, the chefs should serve the competing chef a serving of his meal. I think that it’s only fair that they taste the food that they’re being judged against. I’d then like to hear their comments about the food of the opposing chef.
StG
I’m up for another round as judge. Bring on the food!
Um… ahem.
It means that I’m… um… I’m a tool - and I’m to blame for the poor carpentry around here.
Oh by the way, you definitely got the shaft on your recent theme ingredients… which I can relate to after being stuck in the Leftovers Battle.
Yep, you…um…
Oh blast it, I can’t do this. I’m just not wired for obsequious ass-kissing. I know full well you’re the Russian judge for this competition. I’m just going to have to let my dishes speak for me.
(and they’re already shaping up to be something really special.)
Yes, I live to crush your cheffing heart under my black patent stilleto heels. That’s what you get for defeating me.
Look at it this way–I personally believe that the Squash battle was a far more difficult and challenging battle, and I trusted that you would make a wonderful menu.
Lobster? Child’s play.
:: kicking a few judges chairs to stir them up ::
Come on, where’s the enthusiasm? where’s the wonderment, the anticipation of the goat cheese and fennel stuffed lobster whisker? (served in it’s head, of course) Hmmmm???
Maybe we could get a rosemary lobster with leftover turkey and dominoes pizza topping, served in a pumpkin shell. With a little spaghetti squash rattatouille on the side. And don’t forget the butterflied lobster pancakes!
Mmmm. Bisque? Crackly claws? Something broiled? Butter? Onion rings?
Dare I pray for Surf n turf?
Lobster roe ice cream anyone?
I think my dessert will make a big impression. I’ll be interested to see what everyone thinks of it.
[Channeling Otah] Chef Troy, you’ve defeated Scylla in a resounding unanimous victory in two straight Iron Chef battles. Scylla as you know is the only Iron Chef to defeat the current Chairman, Javamaven, who you coincidentally lost to twice in a row. While always a formidabble force in these battles, do you feel that you’ve moved into a whole different level?
Are you spoiling for a battle with Javamaven?
As for this current battle, Chef Fenris is clearly a wild card. We have no idea what he’ll come up with. The judges are familiar with your culinary style. What is your strategy for defeating Fenris, and how do you hope to overcome the advantage he has of coming into this battle a novel and unknown quantity?
Finally, as a seasoned veteran of the Iron Chef do you still think you can show us Lobster in ways we’ve never seen it before?
Chef Fenris:
Chef Troy was observed to put one of the lobsters back in the tank because “it looked too much like Fenris’ mom.” How does that make you feel?
What special skills and perspectives do you bring to this battle?
Can you share a little of your culinary expertise, background and style with us?
What do you do with lobsters that have that red stuff like a shell inside the shell?
Do you think you have what it takes to earn a victory in Kitchen stadium, and are you confident of victory?
Gosh! I appreciate the thought, but my mom doesn’t look anything like a lobster, not being greenish, or shell encrusted or anything. Maybe he was thinking of someone else? But it was a nice thought, anyway.
**
Gee-whiz! I’m just honored to be allowed to participate in this battle! I have very little formal background. I’m just a humble practitioner of the culinary arts, barely able to reheat a McDonald’s hamburger without burning it.
**
I’m sure gonna try, but…I’ll just do my best!
Challenger Fenris, [sub]who notes that the “I’m so humble” routine from a challenger, traditionally goes over better with the judges than the “I’m so great” routine. Not that I’d ever think that this would influence a judge or anything[/sub]
I somehow missed this post, and have had my poor lobsters on edge since last evening. ::to the lobsters:: “Sorry boys, looks like one more afternoon in the fridge. Don’t worry, you’ll be warming up soon!”
Lobster Battle Presentation Menu
Appetizer:
Lobster-Stuffed Mini-Portobellos
These rich morsels are just the thing to awaken the appetite and stir the senses. The Iron Chef has taken miniature Portobello mushrooms (2 inches across), filled each with a medallion of lobster meat, and broiled them in the oven with butter, garlic, and a little white wine. Just before serving, the mushrooms are garnished with lobster claw meat and a sprig of Italian parsley and drizzled with the pan juices. Served on oval bone-china plates, two to a person.
Soup
Lobster and Corn Chowder
This chowder, perfectly delicious in its vegetarian state, is raised to a new level of gustatory delight by the addition of chunks of lobster meat. Nuggets of lobster, corn kernels, chopped onion, diced potato, and diced carrot nestle together contentedly in a creamy broth, gently yielding a puff of aromatic steam. Served in rustic earthenware bowls with crusty bread for dunking (and wiping up the last tasty drops when the bowl is empty).
Entrée:
New England-Style Lobster Rolls
Outside of New England, most people have never heard of this delicacy – after all, in most parts of the country lobster simply isn’t plentiful enough to be used as junk food. Not that THESE are junk food – as usual, the Iron Chef has put his own stamp on the traditional presentation. Fresh-baked, square-ended hot-dog rolls are split, buttered, toasted, and filled with lobster salad spiked with homemade tarragon mayonnaise and a little minced celery. Served on butcher paper with a generous scoop of Lu’s Potato Salad (see below).
Side Dish:
Lu’s Potato Salad
If you’ve never had any potato salad other than the yellow kind with the sweet pickle relish, you’re in for a revelation. Small red new potatoes are boiled in a rich lobster stock until tender and then tossed gently with mayonnaise, sour cream, Creole mustard, and scallions. The perfect accompaniment for the lobster rolls.
Dessert:
B-52s “Mock Lobster”
We were at a party…
The Iron Chef made a dessert!
Someone reached out and grabbed it…
It was a Mooooock Lob-stah!
The pumping bass line of the classic B-52s party song “Rock Lobster” washes over Kitchen stadium as the Iron Chef presents the dessert. Not wanting to make everyone ill by forcing them to eat a dessert with lobster in it, he has chosen instead to evoke the visual spectacle of a perfectly broiled lobster tail served perched on its shell. The Iron Chef has made a tangy sherbet from Moroccan blood oranges that is a lovely red-orange similar to the color of a cooked lobster’s shell, then molded it into the shape of a lobster tail. He has then piped whipped cream onto the molded sherbet to represent the snowy flesh of the lobster. Every bite is a Dreamsicle delight.
Of course, each of my battles here in Kitchen Stadium has taught me something. I have noted the discrepancy in your defeating the current chairperson while I was edged out by her, and yet your inability to defeat me. I can only conclude that the dishes, not the people, are behind it.
That would imply that I am consumed with thoughts of vengeance, but I choose the way of the dragon rather than the way of the tiger.
**
My strategy is the same strategy that worked so well in the Rosemary and Winter Squash battles: namely, to keep my head down and work diligently at the best dishes I can conceive. I certainly don’t want the strategy that gave me victory in the Jalapeño battle to come into play (namely, a no-show by the other contestant).
**
I think it will be sufficient to show you lobster at the height of its gustatory powers, in ways you may or may not have seen before but that you will never forget.
The meal opens with
Two Lobster Appetizers
One, a sushi appetizer is a perfect “loaves” of rice formed around a scallion flower, with thin slices of raw lobster-meat on top. The delicate flavor of the rice will accentuate the subtle texture and flavor of the lobster-meat. There’s several dipping sauces and wasabi for those who want it.
The other, a fritter made from spaghetti-squash and lobster meat is served with chunks of lobster on top and an orange-ginger drizzle alongside. Hints of cinnamon, nutmeg and other spices tantalize the palate.
They’re served together on one black plate, the green and white of sushi stands out in shocking contrast to the black plate, the more muted golden-amber colors of the fritter, a subtle compliment.
It’s followed by
Retro-Lobster Salad
Served in wooden bowls, this blend of iceberg lettuce, red cabbage, shredded carrots and chunks of lobster-meat may look so retro that you’ll want to grab your pillbox hat or fedora, but the delicate raspberry-vinaigrette salad dressing, as well as the surprising flavors and textures of gorgonzola cheese and toasted walnuts make this a dish for the ages.
Next up is
Bisqueish Soup:
Served in large white cup-like bowls, a version of this tomato-y dish is one of FenrisDad’s favorites: A mild lobster bisque-like soup, redolent of thyme, nutmeg, tomatoes and lemon is served with several surprising additions: corn and ham. The saltiness of the ham should perfectly underscore the sweetness of the lobster-meat
Next course:
Archetypal Lobster
(Or Surf-n-Turf)
It is incumbent on an Iron Chef (or a challenger) to, with each dish, teach the taster “something new” about the theme ingredient. But on this dish, I was stymied. When perfection exists, how can one improve on it? So I attempted to make a perfect grilled lobster-tail with two kinds of butter for dipping (lemon butter and garlic butter), and a steak so tender, it’ll melt in your mouth. The earthiness of the steak provides the perfect underscore for the rosemary-grilled lobster.
Oven roasted butternut squash plays the role of “potato” in this classic dish.
Finale:
Perfect Pair
A Chinese dish, in honor of Chen Kenichi, my favorite Iron Chef.
A huge oval platter is ringed with a “wall” of steamed broccoli, with another “wall” of broccoli florettes down the middle. On one side, lobster is served in a mild white sauce, the flavor of lobster in perfect harmony with the sauce and broccoli. On the other side, a fiery red sauce coats silked (lightly fried) chunks of lobster meat, the sweetness of the lobster cooling the hot sauce, the crunchy fried shell hiding the smooth, velvety lobster meat, a study in contrasts.
For dessert: I chose not to try to wedge lobster meat where it shouldn’t really go. Visions of lobster Mincemeat pie or Carrot-cake with lobster meat (or an Emeril’s Vanilla-Lobster Mustard-Custard) were considered (well, not the Emeril Mustard-Custard one) and dismissed. What’s the point? Lobster should be the center of any dish. For dessert, I offer a Key-Lime Pie with mini-marzipan lobsters on top to refresh the palate. As it contains no lobster-meat, it is ineligible for judging, but it was needed to finish off the meal. I will not include the recipe at this time, but will post it after the judging.
Recipes to follow
Challenger Fenris
Java, can we get a ruling on the subject of our desserts’ admissability? It was my impression that any dish that does not articulate the theme ingredient cannot be judged. The question I’m raising is whether the word “articulate” necessarily implies “include.”
I’m sure the judges will appreciate some direction on whether they should include those dishes or not.
Sashimi/Sushi Appetizer w/Lobster
6 Servings
1 lobster, 1 lb or so.
sprigs of fresh rosemary and thyme
Put lobster into metal pan, allow to chill in freezer for about 15 minutes. In theory, this stuns/hibernates the lobster, so it’s death is less painful. In reality…I dunno, but really, it’s just a big bug, so who cares. Right? Right!
2 C Short Grained Rice (“Sushi” rice or Jasmine rice)
2 1/2-3 1/2 C cold Water
Sushi-rice liquid:
3 Tbl Rice Wine Vinegar
1 Tbl Mirin
1/2 tsp sugar
1 1/2 tsp salt
1/4 tsp soy sauce
6 scallions (spring onions)
1 lime
Bring about 6 quarts of water to a rolling boil, add herbs. Dump lobster into pot, let cook for 2 1/2 minutes. Remove lobster and dump into ice water bath and allow to cool. Tear off tail (twist the thing as though you were trying to remove a screw-top from a bottle. It’ll come loose. Set tail aside.
Tear off the legs and squoosh them with a rolling pin, working from the foot to the “thigh”. The meat’ll squirt out like toothpaste from a tube. Crack the claws and remove meat.
Rinse rice in COLD water. Put into pot of cold water. Bring to boil, reduce to low simmer for about 30 minutes or until water is absorbed. Meanwhile mix Sushi rice-liquid ingredients together
Spread rice on the bottom of a glass baking pan. Sprinkle with vinegar mixture. Use enough to sprinkle over the rice, but don’t let the rice get soggy. You might not use all the liquid. Stir with a wooden or plastic spoon. You want to use slicing motions.
Take scallions, chop off the top green part and the bottom pure white part. This should leave you with a piece of scallion about 2 inches long. Take very sharp, very small knife and slit each end of the scallion about 1/4" in from the end. Rotate scallion 90[sup]o[/sup] and slit it again. Put in ice-water. The ends should curl up, leaving you with a sort of palm-tree shape.
Take some rice and form into an oval in your palm (along your “lifeline”. Add a scallion flower in the center. Squeeze your hand a bit to compress the rice. Add some more rice on top, using your thumb and your hand to form a “loaf” shape around scallion (ends of scallion should stick out).
(cross-section)
lobster
lobster
\ rice /
-->======<-- <-(scallion flower)
/ rice \
Take lobster-tail and slice into 12 paper thin rounds. Drape two slices over each roll.
Put a drop or two of lime juice on the lobster, just before serving.
Have several small bowls with dipping sauces (hoisin sauce or plum sauce would both be good) or wasabi for those who think this too bland on it’s own.
Save the rest of the tail and lobster meat for…
==============================================
Appetizer #2:
Lobster Fritter
1 spaghetti squash
2 tsp butter/margarine
4 eggs or 1 four-egg carton of “Egg-Beaters”[sup]tm[/sup]
2 or 3 scallions, cut up, plus the left-over green parts from the other recipe, also cut up…
pinch cinnamon, allspice, nutmeg. Two pinches ground cardamom
1/2 tsp salt
pepper to taste
Lobster meat left over from appetizer #1
Sauce
3 oranges
2 tsp fresh grated ginger
pinch cinnamon
5 TBL orange marmalade (not Lady Marmalade! :eek: )
1 sechuzan pepper, chopped fine.
1 tsp cornstarch diluted in 3 TBL of cold water.
For the sauce: Section oranges and put into food processor. Whump the bejeezus out of it, until chunky and pulpy. Put it into a pot with the rest of the ingredients (except the cornstarch-y water). Heat to boiling. Let boil for a minute. Lower to simmer, add cornstarch-y water a bit at a time.
Simmer until slightly thick and syrupy. Allow to come to room temp, then toss into fridge. This should sit for several hours before serving.
Cut spaghetti-squash in half, longwise. Take a spoon and scoop out the seeds. Wash the interior. Fill each hollowed-out part with water. Dump the water in a baking dish (you’re using the hollowed-out squashes as measuring cups). Put the squash cut side down in the water. Cook for about 30 minutes at 400[sup]o[/sup]. When the time is up, most of the water will be gone and the squash will be cooked, but watery. Flip the squash over, carefully smear a teaspoon of butter over each, and let cook cut-side up for another 10-15 minutes until the top changes color slightly. (Save two or three tablespoons of the water.)
Take a fork and scrape out the spaghetti-strands carefully. Let cool.
Mix in 3 tablespoons of the water the squash cooked in (adds a bit of starch back in) and between 3-4 eggs, beaten (since squashes vary in size, you’ll have to fake it. Add the spices. You want the squash to be moistened, not soaked. Chop scallions and add to mixture. Take the smaller pieces of lobster-meat (about 1/2 a cup) and mix in as well. Form into thick pancakes (about 1/2 inch thick, 2-3 inches across) and fry in olive-oil until golden brown on both sides. Put on lightly oiled baking sheet and put into 300[sup]o[/sup] for 5-7 minutes, turning once. Cover each “pancake” with chunks of lobster meat 1/2 inch square or so from the lobster’s tail. Sprinkle very, very, very lightly with paprika. Broil for 3 minutes, or until lobster is opaque. Remove from heat.
Plate pancake/lobster, drizzle with sauce, serve.
==============================================
Seriously Retro Lobster Salad
4 servings
Not foolin’ around here: this is terminal '50s. Classic in it’s simplicity, none of those frou-frou fake lettuces, this is a real dish with real for real folk. The light dressing is a modern touch to this old-fashioned dish. Perfect for real men as a prelude to a hearty meal or ladies, in slightly larger portion, before a bridge game. Don’t forget your gloves and pillbox hats, ladies! Gentlemen, remove your fedoras!
1 head iceberg lettuce
1 cup shredded red cabbage
1/3 cup shredded carrot
1/4 cup red pepper, roasted and diced
1/4 cup red onion, diced
1/4 cup toasted walnuts
1/4 cup crumbled gorgonzola cheese
4 cherry tomatoes
2 cups chopped lobster meat (use method from appetizer #1, but boil for 7 minutes.
Roast red pepper by putting it over a high flame and allowing the skin to burn. The skin should be black. Carbon city here, folks. Once it’s done, toss into a paper bag, and close top. Allow to cool for 7-10 minutes. Once cool to touch, open paper bag and peel off the blackened part. DON’T WASH IT OFF (or you’ll wash off all that yummy flavor you roasted on. If a little burned skin stays on, who cares? Not me! Cut the top off, the way you would for a jack-o-lantern. Lift out the stem/seeds. Quarter, slice off ribs and dice what’s left.
Toast walnuts by putting in a 300[sup]o[/sup] oven for a couple of minutes on a baking sheet, stirring often. Watch closely: if you can smell 'em, they’re probably burned or about to. Once toasted on all sides, allow to cool completely.
Peel soft outer leaves of the iceberg lettuce (once the lettuce leaves can be “broken” instead of bent, you can stop.) Cut lettuce into quarters. Cut the quarters into smaller, bite sized chunks. Toss with other ingredients.
Just before serving, add the dressing. Toss again. Put the cherry tomato on top like a cherry on a sundae. Retro-yummy!
Dressing:
1/4 cup raspberry vinegar
1 1/2 cups canola oil
1 tsp Dijon mustard
1/2 tsp finely chopped garlic
1/8 cup lemon juice
1/8 cup non-citrus fruit juice (berry juice is great if you can get it, but apple will do)
1 TBL real maple syrup (it works. You don’t taste the maple but it adds…a deeper flavor)
salt and pepper to taste.
Whisk all ingredients, except the oil together. Once blended, slowly drizzle in the oil while whisking fast. You could do this in a blender, but somehow it doesn’t work as well. Refrigerate.
==============================================
Bisque-esque Soup
1 pound of lobster tails,
1 1/2 quarts water
1 tsp. salt
(If you have extra lobster shells, like I do as an Iron Chef challenger, toss the leftover shells in the water too for a more intense lobster flavor)
In a smallish saucepan (2-4 quarts) simmer the above ingredients until lobster is tender. Chop the lobster meat roughly. RESERVE THE WATER!
1 cup onions
5 TBL butter
4 roma tomatoes, chopped
2 garlic cloves
1/2 cup ham, cut into fine strips
1 1/2 tsp grated lemon zest
1/2 tsp nutmeg, freshly grated
1/2 tsp oregano
1 tsp salt
1 cup white wine (or sherry, but it gives a completely different flavor)
Pepper to taste (about 1/2 heaping teaspoon)
1 cup corn (fresh off the cob is better, but frozen 'll work)
Several sprigs fresh Thyme
1 cup heavy cream
Melt butter, sauté onions 'till translucent. Add garlic. Let garlic get golden, but DO NOT BURN! Add everything else, except the cream, corn, ham and wine. Let simmer for 10 minutes or so. Add the wine and ham and let cook for another 5 minutes. Add the water that you cooked the lobster in. Let cook another 10 minutes. Add the cream, the corn, and the lobster-meat and cook over a low flame for another 5 minutes.
Serve with a splash of wine or sherry in the bowls first and a little fresh thyme floated on the top of the soup.
==============================================
Surf ‘n’ Turf
Surf
(for one)
1 lobster, at least 1 lb.
several rosemary sprigs, fresh!
Soak rosemary sprigs in cold water
Follow directions from first appetizer: chill lobster, dump into water, boil briefly to kill lobster.
Remove the tail, reserve remaining meat for another dish. Fire up a grill. Split the top of the tail so the meat can be gotten at. Lay rosemary sprigs directly on the grill, and set lobster tail on top of the herb. Let cook on high for 10 minutes or so. Watch closely.
Turf
1 Steak (I chose a Porterhouse, it being the GOD of steaks)
1 clove garlic, mashed
Kosher salt
Pepper
Peanut oil
Put the garlic clove in a food processor with about a teaspoon of salt. Whump the bejeezus out of it. Garlic should no longer be visible. Grind in pepper (amount varies by how much you like pepper. I like lots).
Lightly smear a drop or two of peanut oil on each side of the steak, just barely enough to coat.
Preheat an oven to 500[sup]0[/sup]
Heat a cast iron skillet to rocket hot. Toss in the steak. Let cook for maybe 2 minutes on a side. Slide pan into oven and cook another 4 minutes turning once.
When done, put a few drops of Worcestershire Sauce and a small pat of butter on the steak. Allow to rest (the butter will melt). The idea is there should be nothing between you and the pure steak-ishness of the meat.
While the meat is resting, deglaze the pan with red wine and a little more Worcestershire sauce. Let simmer until slightly thickened. Serve on the side for those who want a sauce for their steaks.
Roasted Butternut Squash
1 Butternut squash, peeled, and cubed
1 tsp fresh thyme leaves
salt and pepper to taste
olive oil
Preheat oven to 350[sup]o[/sup]
Heat a cast iron skillet. Pour in enough olive oil to lightly coat the bottom of the skillet (carefully use a paper towel to get up any excess oil.) Toss in all other ingredients. Let the outside of the squash get slightly browned on all sides. Put the pan in the oven for 40 minutes (stirring several times). The end result are little cubes that are similar in flavor and texture to sweet-potato French fries, but will a subtle roasted flavor.
==============================================
Perfect Pair
(Lobster and Chicken with broccoli)
(BIG Tip o’ the Wok to Zenster for teaching me the “Silking” technique, without which this dish wouldn’t have worked!)
This one’s a pain to describe: it has a billion ingredients and you’re supposed to do everything at once.
2 Cups cooked rice, Basmati/Texmati type. Follow the directions on the package.
The Mild part:
1 1/2 cups lobster meat cut into bite-sized strips, Scraps from other dishes, leg meat, etc work well here.
Oil for frying
1/4 tsp salt
1 Tbl Mirin
1 Tbl Dry sherry
1 Tbl Soy-sauce
3/4 C Lobster broth (note, as an Iron Chef, I have all these left over lobster shells, scraps, etc and can make lobster broth. For the home kitchen, Chicken Broth would be a fine substitute – but low sodium if you used canned)
1 Tbl corn starch dissolved in 3 Tbl COLD water
-
Mix all the ingredients together, except for the cornstarch-y water, oil and the lobster.
-
Take a hot wok, add oil, stir fry lobster
-
Once lobster’s cooked, add the combined liquid ingredients. Once they start to boil, slooooowly drizzle in the cornstarch-y water in small amounts. Don’t over-thicken
The Broccoli part:
Take the broccoli spears and steam for about 4 minutes until cooked, but still tender: they should be bright green.
Get a large oval platter and arrange the florettes in a “wall” around the outside of the platter, stems in. Then down the middle of the platter, form another “wall” of interlocking broccoli florettes (see diagram)
o o o o o o o o o
o-\| | | | | | |/-o
o- -o -o
o- o- -o
o- -o -o
o- o- -o
o- -o -o
o- o- -o
o-/| | | | | | |\-o
o o o o o o o o o
The Spicy part
The “silking” part
2 egg whites, mixed lightly.
1/3 + cup cornstarch
2 cups raw lobster tail/claw meat, cut into bite-sized chunks
Put the corn starch in a bag. Put in lobster a few pieces at a time and shake until coated. Repeat until all lobster is lightly coated. Take coated lobster, a few pieces at a time and stir into egg-whites. Remove and repeat until all lobster is coated. Allow to sit for 15 minutes.
Meanwhile heat oil to about 275[sup]o[/sup]
Once the 15 minutes is up, put lobster into oil slowly, several pieces at a time. Stir gently to stop meat from clumping together. Cook for 1 minute or less (when coating is crispy, lobster is cooked). Remove meat from oil and put on a cake rack (DO NOT put on paper towels!) Let drain for several minutes.
The Sauce part:
2 tsp hot bean paste (if you can’t find this, Sambal Olek can be substituted, but USE LESS…maybe 1 tsp, max.
2 Tbl light soy sauce
2 Tbl ketchup (you need the sweetness)
2 tsp sugar (see? I told you that sweetness was needed!)
2 tsp rice-wine vinegar
2 Tbl dry sherry
1 1/2 tsp sesame oil
2 tsp cornstarch dissolved in 1/4 c cold water
In a wok, mix everything together except the cornstarch-y water. When the liquid comes to a simmer, test for flavor-heat. Add more bean past/sambal olek or sugar as needed to balance out sweet/hot. When the flavor is right, drizzle in the cornstarch-y water a little at a time until a medium-thick consistency is reached (say, ketchup-like thickness)
To assemble dish
Get plate with broccoli ready. Put mild part in one half of the bowl. JUST before serving, take the silked lobster and slide into the hot sauce. Stir once gently to coat. Put the spicy lobster on the other half. Serve at once! You only have 15 minutes or so before the crunchy crust turns soggy!
Since these desserts do not include the theme ingredient, they are not eligible in judging for taste/creativity, but if a judge would like to give a point “bonus” for the presentation of a dessert (since presentation should count for 25% of the total score); he is free to do so.
General comments: I was intrigued by the theme ingredient. My only familiarity with lobster is that it is something of a delicacy. Regular joe’s don’t eat lobster here in Texas. I hoped to have it presented to me in new and exciting ways. To varying degrees, both chefs succeeded in doing this.
Chef Troy:
Lobster Stuffed mini portobello’s: Chef Troy continues to impress with his original appetizers. I’ve always been fascinated by the potential creativity one might find in appetizers. No preconceptions exist on what makes an appropriate appetizer. Chef Troy seems to understand this, and really breaks new ground with his choices. Stuffing the mushrooms with lobster serves to keep the theme ingredient dominant, but not overwhelming. This is a mushroom dish, but with lobster. I suspect the white wine would make this scrumptious.
Lobster and corn chowder: Said it before, and I’ll say it again: Don’t like soup. And that’s all I have to say about that. I like Troy’s choice here, though. Corn chowder has a certain homey feel to it, and I think the lobster only adds to that feeling.
Lobster Rolls: My personal favorite of all the judgeable items. This embodies my desire to see the plebian side of lobster. The potato salad is a definite winner. Preaching the bible of decent potato salad, but not being held back by tradition, the potatoes boiled in lobster stock was a big hit.
Mock lobster: I had wondered if anyone would be daring enough to try and make a lobster dessert. Perhaps it’s best no one tried, methinks. Blood orange sherbet and whipped cream is a dreamsicle for royalty.
Challenger Fenris:
Appetizers: Another success in the appetizer arena. The sushi is a fitting partner to the squash/lobster fritter. I like the balance between something more traditional (sushi) with the experimental fritter. And the visual presentation is excellent.
Retro-Lobster salad: A little disappointment here. I don’t really see any new ground being broken here, or efforts being made to be unique. Having said this, the simplicity could stand as a well earned respite between the appetizers and the adventorous choices that follow.
Bisque-ish soup. Ah. I like the addition of the ham here. Countering the sweetness of the lobster with the saltiness of the ham is a master stroke. Still friggin’ soup, though.
Archetypal lobster: Not impressed. Don’t they serve this at Red Lobster? Use of rosemary is a nice choice, and the two butters can make for a variety of tastes. But I don’t see any harmony between the steak and the lobster, beyond the general acceptance that these two go together.
Perfect Pair: Obviously, Challenger Fenris spent more of his time on this item than on his salad and surfnturf. Here is where we see his creativity, originality, and thirst for victory display themselves. The white side matches up perfectly with the red side, in appearance, tastes, and originality. This is also noteworthy for being visually stunning. Vibrant green being highlighted by the power of th white and red.
Dessert. A nice simple idea. I wish we had been allowed to include the desserts in judging, but that is the way of things. It has always been thus. I am an absolute fiend for Key Lime Pie. And the marzipan lobsters would match up perfectly with the tartness of the lime.
But… There can be only ONE. I’m sending my scores to whatshername.
HughJ
Lobster Battle Recipes
Appetizer:
Lobster-Stuffed Mini-Portobellos
Serves 6
1 dozen mini Portobello mushrooms (2 inches in diameter)
2 tablespoons butter
2 cloves garlic, minced
1 6-oz. cooked lobster tail, sliced into medallions
¾ cup white wine
¾ cup melted butter
1 dozen lobster claws, steamed, meat removed from shell in one piece
Flat-leaf Italian parsley for garnish
Remove stems from mushrooms and discard. Sauté mushroom caps in butter and garlic until heated through. Remove from heat. Stuff mushroom caps with lobster medallions, making sure each is completely filled and reserving remaining lobster for another use (such as eating it on the sly when no one’s looking).
Pour wine into a small baking dish. Arrange mushrooms in dish; drizzle with melted butter and bake until hot and lobster begins to brown.
Before serving, arrange meat of one lobster claw atop each mushroom and place one sprig of parsley between the claw’s “thumb” and “forefinger.” Arrange on appetizer plates in pairs and drizzle with accumulated pan juices, if any. Serve immediately.
Soup
Lobster and Corn Chowder
4 tablespoons butter (divided use)
1 tablespoon olive oil
2 medium onions, chopped
1 small red bell pepper, chopped (optional)
½ cup grated carrot
2 small potatoes, cut into ¼-inch dice and blanched
3-4 ribs celery, finely chopped
4 cups corn kernels (fresh in season or frozen)
1 can creamed corn
1 lb. lobster meat, diced
2 cups half-and-half
2 tablespoons flour
Salt to taste
White pepper to taste (the more, the better)
Heat 2 tablespoons of the butter and the olive oil in a heavy saucepan over high heat. When hot, add the onions and the bell pepper (if using). Sauté until soft. Add the next five ingredients and sauté for 5 minutes, stirring often.
Add lobster and cream. Lower heat and cover.
In a small skillet, melt the remaining butter over medium heat. When melted, sprinkle the flour over the butter and whisk to make a roux. When the flour has lost its raw taste but before the roux begins to darken, stir it into the chowder. Season with salt and white pepper to taste and simmer until chowder thickens and potatoes are done. Serve hot with crusty French bread.
Entrée:
New England-Style Lobster Rolls
1 pound cooked lobster meat, cut into small chunks
½ cup of tarragon mayonnaise (recipe follows)
3 ribs celery, finely diced
Kosher salt and pepper to taste
6 New England-style hot dog buns or hoagie rolls, buttered and toasted
3 cups shredded lettuce
Combine all ingredients except lobster and stir well. Gently fold in lobster and toss to coat. Chill.
To assemble, open toasted buns and top each with ½ cup of shredded lettuce. Divide lobster salad among buns and serve with Lu’s Potato Salad (recipe below).
Side Dish:
Lu’s Potato Salad
1 pound new potatoes, scrubbed and quartered
2 quarts lobster stock
½ cup mayonnaise from lobster-roll recipe
½ cup sour cream
2 tablespoons country-style Creole mustard, or to taste
½ cup chopped celery
½ cup minced scallions
(Note: if you’re not making this recipe as part of an epic Iron Chef lobster battle, you may use chicken stock or even water to boil the potatoes, and a high-quality commercial mayonnaise would be acceptable.)
If you’re making this in conjunction with the other lobster recipes here, you’ll have plenty of lobster shells/carcasses on hand. Use them to make lobster stock. Place potatoes in a pot and cover with lobster stock; bring to a boil, cook until tender, and allow to cool.
While potatoes are boiling, combine mayonnaise, sour cream, and mustard in a large bowl and stir until thoroughly combined.
Add cooked and cooled potatoes, along with celery and scallions, to mayonnaise mixture and toss gently until well coated. Chill and serve with lobster rolls.
Dessert:
B-52s “Mock Lobster” (Blood-orange sherbet with whipped cream)
Sherbet:
Juice of 3-4 blood oranges (1 ½ cups juice)
1 ½ cups white sugar
2 cups cold milk
2 (5-ounce) cans very cold evaporated milk
Whipped cream:
1 cup heavy cream
2 tablespoons white sugar
½ teaspoon vanilla extract
In a bowl, combine juice and sugar, stirring until sugar is dissolved. Stir in milk, a little at a time, until fully incorporated. Pour into a shallow dish and freeze until firm.
Break sherbet into chunks and beat with an electric mixer until smooth. In a separate bowl, whip evaporated milk until stiff. Fold into frozen mixture. Mold into roughs, which will be shaved down into the shape of lobster tails; freeze again until firm. Working quickly, sculpt into the shape of lobster tail shells, removing only one at a time from freezer and returning them to freezer as necessary to prevent melting.
When all tails are carved, whip cream, sugar, and vanilla together until stiff. Place sherbet tail shells onto chilled plates; working quickly and using a pastry bag, pipe whipped cream onto sherbet to simulate the meat of an exposed lobster tail. Serve immediately.