Recipe for Pan Seared Lobster Over Wilted Greens with Sweet Red Pepper-M 
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Yield:
4
Ingredients:
Amount Ingredient
4 x fresh Maine lobsters, (1 1/2 pound)
5 tbl clarified butter
Salt and freshly ground black pepper, to taste
4 cup cooked buttered white rice
----------------- SWEET RED PEPPER-MANGO MARMA ----------------
1 cup granulated sugar
1/2 cup white vinegar
6 tbl frozen orange juice concentrate
1 med onion, diced
4 lrg red bell peppers, chopped
1 x ripe mango, peeled and diced
----------------- FRITTERS ----------------
1 cup all-purpose flour
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup beer
1 med red bell pepper, diced
1 sm onion, diced
1/4 cup fresh or frozen corn kernels
----------------- GREENS ----------------
1 med onion, sliced
2 x strips bacon, julienned
8 oz fresh mustard greens, chopped
8 oz fresh Swiss chard, chopped
1 tsp balsamic vinegar
Instructions:
Instructions: Complete Title: Pan Seared Lobster over Wilted Greens w/ Sweet Red Pepper-Mango Marmalade

In a lobster pot, steam the lobsters for 10 minutes or until three-fourths cooked. Remove and let cool.

To make the greens:
In a medium-sized saucepan, saute the onion and bacon on medium heat for 3 to 5 minutes, or until the onion is translucent. Add all of the greens and cook, stirring constantly, until the greens are wilted. Stir in the vinegar, salt, and black pepper. Remove from heat and drain. Keep warm.

Remove the meat from each cooled lobster shell, keeping as much of the meat intact. Just before serving, in a large skillet, melt the butter and saute the lobster meat until heated through. Season with the salt and black pepper.

Place 1 cup of the cooked rice in the center of each serving plate and divide the warm greens over the rice. Place the sauteed body and claw meat of 1 lobster on top of the greens. Ladle the Sweet Red Pepper-Mango Marmalade onto each plate around the rice (do not cover the lobster).

Garnish each plate with the Fritters and serve immediately.

YIELD: 4 SERVINGS

Sweet Red Pepper-Mango Marmalade:
In a large saucepan, mix together the sugar, vinegar, and concentrate and bring to a boil. Reduce heat to simmer and cook until reduced by half Add the onion and bell peppers and cook, covered, for 30 minutes, or until the bell peppers are very tender.

In a blender or food processor, puree the bell pepper mixture. Return the mixture to the saucepan and stir in the mango. Keep warm.

Fritters:
In a medium-sized bowl, mix together the flour, salt, black pepper and beer to form a very thick batter. Let stand for 45 minutes. Add the remaining ingredients and stir vigorously until well combined.

Spoon the batter into 375 F. oil and deep-fry to form small fritters.

Remove the fritters from the oil and drain on paper towels. Keep warm.

Makes 8 to 10 fritters.

SILVER THATCH INN

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