Fishguy Market Taste of Chicago Demo 2007
The Fishguy Lobster Roll (for two)
Start with one 1 ¾ - 2 lb. native live Lobster.
Steam for 11 minutes or boil for 8 minutes and cool immediately in ice bath.
Pick all the meat and reserve the coral or tomalley for seasoning if desired.
Mince the meat to desired size and blend with one ½ cup of minced celery leaves. (Not the ribs) and1/3 cup of fresh herb mayonnaise..
Juice of 1/3 lemon and salt and pepper to taste.
We use thyme, parsley and a pinch of tarragon. Make you own mayo or use Hellmann’s and blend in the herbs.
The flat side hot dog roll found on the Eastern Seaboard is the traditional roll.
A fresh deli or “hoagie” roll works well and should be toasted.
Ceviche (for 4)
Juice of 4 limes and 1 lemon
½ tspn. of finely grated lemon rind.
½ tspn finely grated ginger
½ tspn minced hot pepper
1/2 cup minced cilantro
1 tbspn of minced shallot or red onion
1 cup finely diced and seeded tomato
½ lb. of peeled and deveined shrimp 50/60 per lb size
½ lb. of native bay scallops
½ lb. of finely cubed yellowtail jack or firm fish of your choice.
Blend, refrigerate for 2 hours and strain juice off before serving with fresh greens or perhaps tortilla chips.