Celebrate Independence Day with savory lobster ‘stew’
VAIL CO, Colorado
BEAVER CREEK – Spago Executive Chef Mark Ferguson at The Ritz-Carlton, Bachelor Gulch shares this delicious recipe, ideal for serving at a 4th of July celebration, or any summer soiree.
Spago slipper lobster and corn “stew”
8 each Slipper lobster tails (2 ounces each)
4 Mint leaves
1 Fennel bulb, julienned
1 Shallot, sliced
1 Garlic clove, blanched and sliced
1/8 cup White wine
1/4 cup Chicken stock, fish fumet or vegetable stock
1 Tablespoon Lemon juice
2 Tablespoons Butter, unsalted
2 Tablespoons Olive oil
2 Purple potatoes (or new)
4 ounces corn, raw off the cob
3 ounces Celery hearts, sliced
3 ounces Heirloom cherry tomatoes
1 Red jalapeno, sliced
Season the lobster with sea salt and hold. In olive oil, saute shallots, garlic, fennel, potatoes, and celery lightly, without over-browning. Deglaze the vegetables with white wine and reduce, until almost dry. Add your stock of choice and reduce again, by half. Incorporate the lobster, mint, corn and butter into the sauce. Cook until the lobster is just done, about three minutes. Season to taste and divide the mixture into four small bowls. Spoon sauce evenly over the dishes. Garnish with the jalapeno and tomatoes. Serve immediately.
For more information or to make reservations at The Ritz-Carlton, Bachelor Gulch, call 800-241-3333 or visit http://www.ritzcarlton.com/bachelorgulch. For reservations at Spago, call 970-343-1555.
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