Shrimp Cake

1 lb. shrimp (peeled and de-veined)
1/2 cup Thai chili sauce (sweet)
2 stalks lemongrass
1 small sweet potato (diced fine)
3 cloves garlic (chopped or minced)
1 tbsp ginger (chopped or minced)
10 basil leaves
2 tbsp chopped cilantro
Salt and pepper
Panko (Japanese bread crumb)

  • Peeled and de-vein the shrimp.
  • Chop and Puree half of the shrimp.
  • Sauté lemongrass, sweet potato, garlic, ginger until tender then cool.
  • Season to taste, add basil and cilantro, then chill.
  • Roll into 2 o. portions and bread with panko.

Curry and Lemongrass Sauce

2 Tbsp red curry paste
2 stalks lemongrass
1 can coconut milk
3 cups lobster stock
1 medium chopped onion
1 stalk celery
3 cloves chopped garlic
1 cup rice
1 tsp nampla

  • Saute onion, celery, lemongrass, garlic, and curry paste in olive oil. Deglaze pan with lobster stock.
  • Reduce and add coconut milk, rice and nampla. Reduce, blend, strain and serve.

Papaya Salad

1 piece papaya, julienned
1 piece red pepper, julienned
1 piece red onion, julienned
6 basil leaves
Salt and pepper

  • Season add juice and toss.

Bay Scallop and Spinach Ragout with Herbed Gnocchi and Lobster Parsnip Bisque

1 1/2 bay scallops cleaned (muscle removed)
1 bag cello spinach cleaned
Gnocci Ingredients
1 potato peeled, boil until tender

  • Dry in oven, rice potato, then let cool. In mixer, add one egg, salt and pepper, chopped herbs (basil, chervil, tarragon, chive); add enough flour so the mixture comes away from the side of the bowl (about 1 cup).
  • Refrigerate. Roll on floured counter top into 3/4 inch rod and cut about 3/4 inch pieces. Place on a floured sheet pan and freeze

Lobster Bisque Ingredients

2 celery stalks
1 carrot
2 onions
5 cloves garlic
chop all of the above
2 lobster shells or bodies, crushed
3cups fish stock
Salt and pepper to taste
Fresh thyme, one handful
3 oz dry vermouth
1/2 lb butter

  • In hot pan, sauté shells and add vegetables.
  • Cook until they have a little color, then deglaze the pan with vermouth, being careful because alcohol may ignite. Cook down to a syrup.
  • Add the fish stock and rice and cook until the vegetables are soft was well as the rice.
  • Blend, then pass through a chamois or cheese cloth. Season when ready to serve. Mount in butter.

Seared Snapper with Wild Mushrooms, Bacon, and Red Wine

  • Clean and cut mushrooms (Shitake, Chanterelle, Porcini)
  • Chop garlic Chop bacon, cook until crispy and reserve the fat. Sear snapper for about 30 seconds on each side, then remove from pan.
  • Add a little butter and sauté the mushrooms, add garlic and deglaze the pan with red wine. Finish with whole butter, salt and pepper.
  • Optional: Serve with polenta or mashed potatoes