Cooking Edge: Ginger Onion Lobster

Ginger Onion Lobster

Served with Pineapple Ginger Sweet Potato Tamale

and Accompanied by Kalua New York Steak

 

Kalua New York Steak

2 banana leaves (5x5 in.) or 4 ti leaves

10 oz. filet mignon (or any steak of your choice)

     Place banana leaf or ti leaf on the shelf of the smoker

     Place your choice of steak on the leaf

     Smoke the steak for 45 minutes at 250 degrees

     Remove and let the steak rest

     If too rare for your taste, continue cooking the steak in the oven

 

Pineapple Ginger Sweet Potato Tamale

Tamale:

1 cup of lard

1 cup of organic shortening

1 cup of masa flour

1 cup of broth

Filling:

1 lb. roasted sweet potato, diced small and cooled

3 oz. pickled ginger, finely chopped

2 oz. pineapple, finely diced

1 tablespoon of honey

1 teaspoon of butter

1 teaspoon of oil

oz. of cumin

Corn husk

Manchego cheese

     Cut corn husk into pieces and soak in water

     In a bowl, add lard and shortening, and mix until it becomes soft and fluffy

     Into the same bowl, add half of the masa flour and half of the broth and mix until incorporated

     Add the remaining flour and broth and mix well

     Allow to sit for 30 minutes

     In a saut pan, heat up oil and butter on medium heat

     Add sweet potato, pineapple and pickled ginger

     Saut for 1 minute

     Add honey and cumin and mix well, then cool

     Put a scoop of masa mixture on a soaked corn husk and spread evenly with hand or spoon

     Spread 1 tablespoon of filling over the top

     Hold the sides of the corn husk and fold in half, then fold in half again and tie both ends

     Heat water in a steamer and put the wrapped tamales on steamer

     Make sure the water does not touch the tamales

     Steam for 45 minutes

     To serve, open husk and sprinkle with Manchego cheese

 

Ginger Onion Lobster

8 oz. lobster tail meat or shrimp

2 oz. diced whites of green onion

1 oz. green onion

2 oz. julienne ginger

cup of chicken broth

2 tablespoons of wine

2 teaspoons of Slurry

2 teaspoons of cornstarch

1 teaspoons of water

1 teaspoon of oil

1 tablespoon of butter

Salt and pepper for taste

     In a saut pan, heat up butter and oil on medium heat

     Once the butter has melted, add both the onion and ginger

     Saut for 1 minute

     Add wine and let simmer for 45 seconds, then add lobster or shrimp

     Saut the lobster medium rare, then remove and place on the side

     In the saut pan, add chicken broth and bring to a boil

     Add slurry to thicken, then put the lobster back in the pan for 30 seconds

     Serve with your tamale and steak