"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 01-13-2009, 03:25 PM   #1
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,557
Essence of Lobster

Been super busy with work so I haven't posted a food pic in awhile. Finally got a new camera though. This dish was meant to capture the pure essence of lobster. The lobster was slow poached in butter, the sauce is a butter that was infused with lobster bodies and then clarified, and the foam was infused with both lobster and a little chorizo. The acid and fat from the chorizo helped to bring out the flavors of the lobster.

Butter Poached Big Island Keahole Lobster
Green Papaya and Hearts of Palm Salad, Lobster Butter, Chorizo-Lobster Emulsion



__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 01-13-2009, 03:36 PM   #2
Master Chef
 
Join Date: Jan 2006
Location: Texas
Posts: 5,296
Man... do we need taste-o-vision... or virtual tasting... yum oh yum!
sattie is offline   Reply With Quote
Old 01-13-2009, 03:43 PM   #3
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Man does that sound amazing. You had better have a talk with your staff there though because I think someone spit on your lobster
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 01-13-2009, 03:45 PM   #4
Master Chef
 
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
The description sounds awesome, the presentation is awesome.... until I get to the foam... sorry man I am just too squeamish and for some reason foam does make me that way... I don't know why.
But that isn't to say I wouldn't give it a taste... I would just close my eyes first so I don't see the foam!
Maverick2272 is offline   Reply With Quote
Old 01-13-2009, 03:49 PM   #5
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,515
Looks good IC! Good to see ya posting!

I used to do something like this with Crawfish!










__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 01-13-2009, 03:55 PM   #6
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
it does sound great, and i'm sure it tastes good, but i have to agree with gb; a smoker hocked a loogey on your lobster.

lol, you could call it the loogey lobster special.

outside of that, it's good to see you again, ic.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 01-13-2009, 05:10 PM   #7
Executive Chef
 
miniman's Avatar
 
Join Date: Aug 2006
Location: Basingstoke, England
Posts: 4,687
That is georgeous and I just want to eat it.
__________________
"For to be free is not merely to cast off one's chains, but to live in a way that respects and enhances the freedom of others." - Nelson Mandela
miniman is offline   Reply With Quote
Old 01-13-2009, 07:42 PM   #8
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,557
Quote:
Originally Posted by GB View Post
Man does that sound amazing. You had better have a talk with your staff there though because I think someone spit on your lobster
No that was me. I was chewing tobacco at the time I took the pic. Thought I missed the plate.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 01-13-2009, 07:43 PM   #9
Senior Cook
 
Glorie's Avatar
 
Join Date: Dec 2008
Location: Washington State
Posts: 380
Please pardon my "red-neckness" but what's the purpose of foam? I've never understood that
__________________
If you ain't eatin' WHAM, you ain't eatin' HAM! - Gussie (aka Louise Beavers)
Glorie is offline   Reply With Quote
Old 01-13-2009, 08:00 PM   #10
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Quote:
Originally Posted by Glorie View Post
Please pardon my "red-neckness" but what's the purpose of foam? I've never understood that
It adds $15 to the plate
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 01-13-2009, 09:51 PM   #11
Head Chef
 
MexicoKaren's Avatar
 
Join Date: Jun 2006
Location: Bucerias, Nayarit, Mexico
Posts: 1,914
Ironchef - I've been wondering where you were! Good to hear from you and thanks for the delicious-looking picture! Don't be a stranger!
__________________
Saludos, Karen
MexicoKaren is offline   Reply With Quote
Old 01-14-2009, 12:06 AM   #12
Master Chef
 
Join Date: Jan 2006
Location: Texas
Posts: 5,296
FYI... I went more off the description of his dish than the photo... I'm not a big fan of foam, but the way he described it sounded like something I would definately order!
sattie is offline   Reply With Quote
Old 01-14-2009, 11:42 AM   #13
Senior Cook
 
Glorie's Avatar
 
Join Date: Dec 2008
Location: Washington State
Posts: 380
I'm sure it was delicious, the decription sure comes across that way. I'm sorry and please don't take offense but that foam reminds me of something very unpleasant. I think it would look much more appetizing without it but to each his own and I'm sure it's very pleasing to a lot of folks.
__________________
If you ain't eatin' WHAM, you ain't eatin' HAM! - Gussie (aka Louise Beavers)
Glorie is offline   Reply With Quote
Old 01-14-2009, 11:49 AM   #14
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by GB View Post
It adds $15 to the plate
You comedians have made my morning!

Sorry, IC, The description sounds amazing, but the foam looks like.......well, spit.

As well, at least in New York, foams are pretty well over. Thankfully.
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 01-14-2009, 12:25 PM   #15
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
Christmas eve dinner, my entree was adorned with foam. It was actually full of flavor, not bland as I imagined. I'd like to get into some of those scientific methods this year (my resolution).

Lobsta looks great.
Jeekinz is offline   Reply With Quote
Old 01-14-2009, 12:27 PM   #16
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
dinnuh is

hoch - ptooey

served.

(lol, sorry i.c.. couldn't resist)
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 01-14-2009, 02:11 PM   #17
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,557
My mission is to uphold the legacy of the foam.

Actually, I'm thinking of cutting back. When people from other restaurants ask others who either work with me, or used to work with me, the response is, "Oh yeah, that's the guy that does all the foams."
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 09:43 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.