Thursday, August 9, 2012
Bite with Belkys: Lobster and Scallops au gratin from La Gloutonnerie
If you are craving seafood a local chef is showing us how to make one of his best sellers. One that's sure to satisfy any "sea-tooth." It's time to grab a Bite with Belkys.
The Restaurant: La Gloutonnerie
The Dish: Lobster and Scallops Au Gratin
4 oz. fresh lobster
2 oz. scallops
salt, to taste
pepper, to taste
2 tbs. butter
1 shallot, chopped
1 cup of white wine
1/2 bunch of fresh parsley, chopped
2-3 leaves of fresh basil, chopped
1 cup of heavy cream
1 Tbs. of parmesan cheese
1 Tbs. of pernod liquor
2 Tbs. of panko bread crumbs (infused with basil, parsley and garlic)
1 drizzle of olive oil
Method of Preparation:
-Begin by cutting the lobster and scallops into small pieces. Season it with salt and pepper.
-Then, in a hot pan, add butter and sauté shallots. Once the butter melts, add the lobster and scallops. Allow it to cook for about two minutes.
-Next, remove the pan from heat and pour in a dash of white wine.
-After, toss in some fresh parsley, basil and heavy cream and let the sauce reduce.
-Now, sprinkle parmesan cheese over the top of the seafood and stir it all together.
-Finish with a shot of pernod. Pernod is an anise liquor from France.
-At the restaurant, they place the cooked seafood on scallop shells and sprinkle panko bread crumbs, parmesan cheese and a drizzle of olive oil over the top. Then, they let it broil for about three minutes.
Chef Christian starts by adding his homemade lobster salt on plate. Then, he places the stuffed shells on top. You can garnish with micro greens and a decorative flower.
Serving Suggestion: Chardonnay
FOR MORE INFORMATION:
81 Washington Ave
Miami Beach, FL 33139