Tag: Sea Food

Wedding Album – A West County Garden in June

Wedding Album – A West County Garden in June

Here at BLC, we feel lucky to have the opportunity to cook for clients on their wedding day.  The enthusiasm & excitement of the wedding planning process is infectious & it inspires us to create menus that are as unique & multi-faceted as the couples […]

The Chef’s Spring Break; A few days of Adventure, R & D in the Golden State

We recently took a few days to see what was happening with our neighbors in California. A shoestring budget got us deserted campsites, hikes, free museums, gardens, parks, a movie (about food), history lessons and a full force burger tour in LA. In between we […]

Lobster Egg Salad on Toasted Brioche

We love cooking live lobsters. The succulent decadence of this iconic American shellfish is inspiring to work with. We are also surrounded by organic chicken ranches in our neighborhood, who supply us with unbelievably fresh pasture eggs. So what could be better than to put these two mouth-watering ingredients together to create a rustic, late Summer hors d’oeuvre?

We make a simple salad of hard-boiled, chopped eggs, mayonnaise, Dijon mustard and Tabasco sauce. This is placed on Full Circle Bakery brioche toasted with butter and topped with boiled lobster pieces, roasted lobster roe, micro basil and Maldon sea salt.

Below is the process we use for cooking, cleaning and serving the lobster part of the recipe.

The court bouillon is made from water, salt, white wine, bay leaves, thyme and lemons. The lobster roe, when available, is rendered and then roasted in a very low temperature oven until just cooked through, we then shave it over the top of the salad for an intense lobster flavor kick and a beautifully colored garnish.

Boiling lobsters in court bouillon
Boiling lobsters in court bouillon
Picking lobster meat from the claws
Picking lobster meat from the claws
The empty lobster shells are picked clean of their meat and then used for stock
The empty lobster shells are picked clean of their meat and then used for stock
The diced lobster meat
The diced lobster meat
The roasted lobster roe for garnish
The roasted lobster roe for garnish
Lobster pieces, roasted lobster roe, micro basil & sea salt atop creamy egg salad on buttered brioche toast
Lobster pieces, roasted lobster roe, micro basil & sea salt atop creamy egg salad on buttered brioche toast

Fish Fry

Generally speaking the best spots to eat in the world are ones with no view – this is especially the case in tourist towns. There I tend to poke around the backstreets when looking for the best snacks. Furthermore, I usually can’t go wrong with […]