Balsamic Portobello Mushrooms (serves 4)

4 whole Portobello mushrooms
1 Tsp olive oil
1 Tsp chopped shallot
½ cup balsamic vinegar
Salt and pepper to taste

  • Heat skillet to medium, add olive oil and sauté Portobello’s on both sides
  • When almost cooked, add shallots and sauté for 2 minutes
  • Deglaze with balsamic vinegar
  • Finish in oven until mushrooms are cooked and vinegar is reduced to a glaze.

Lobster Cakes (serves 4)

2-1 lb. lobsters
1 ½ cups shrimp mousse
2 C. Japanese bread crumbs (panko flakes)
2 bamboo skewers, cut in half
1 C. Clarified butter
1 Tsp. chopped tarragon
1 Tsp. lemon zest
Salt and white pepper

  • In large pot of boiling water, cook lobsters for 6 minutes, remove and plunge into ice water.
  • Break down tails, claws and knuckle meat, rise well in cold water, and cut tails in half.
  • With each half of lobster tail, skewer through to top and bottom to create a half moon, dry well and season with salt and white pepper.
  • Add lemon zest and chopped tarragon to shrimp mousse.
    Pipe shrimp mousse onto one aide of lobster tails, creating a circle.
  • Place lobster tails, mousse side down in Japanese breadcrumbs. Pipe opposite side of lobster tails and turn to coat second side of lobster, chill.
  • Over medium heat, sauté until golden brown on both sides in 2 tsp. of clarified butter.
  • Finish in 300 degree oven for 10-15 minutes or until mousse is cooked.
  • Reheat lobster claws in warmed, remaining clarified butter until heated throughout.
  • Cut lobster cake in half, garnish with lobster claw and tomato chutney
  • Knuckle meat maybe added as a garnish in mousse.

Tomato Chutney

1 Tsp. Olive oil
½ Cup onion, chopped
8 large plum tomatoes
(peeled, outer shell only, chopped, about 5 cups)
1 Tsp. Jalapeno, seeds and core removed, minced
2 sprigs fresh thyme
1 bay leaf
½ orange, peel removed in strips
1-2 Tsp. honey
¼ tsp. salt

  • Heat the olive oil in a saucepan over medium heat.
  • Sauté the onions until they begin to soften, about 3 minutes.
  • Add the tomatoes and jalapeno, cook for 10 minutes.
  • Add the thyme, bay leaf and orange peel. Simmer uncovered, over medium heal until a thick consistency, about 20 to 25 minutes.
  • Add 1 Tsp honey, stir (taste and add more honey, if desired) and continue to cook for 10 minutes.
  • Remove the thyme, bay leaves and orange peel. The chutney can be made ahead and refrigerated.
  • Gently reheat before serving. Serve warm.

Shrimp Mousse (makes 1 ½ cups)

1 lb. ground raw shrimp
1 c. cream-chilled
1 whole egg chilled
1 Tsp. Salt
1 Tsp. White pepper

  • Place shrimp in food processor and puree, stopping to wipe down sides frequently.
  • When shrimp is pureed smoothly, add egg white and puree until well incorporated.
  • Add cream in a slow stream.
  • Season with salt and white pepper, add tarragon.
  • Chill until use

Shrimp Spring Rolls (serves 12)

12 Spring roll wrappers
2 Tsp. olive oil
1 lb. shrimp, peeled and devained, cubed
1 Tsp. Garlic, chopped
1 Tsp. fresh ginger, chopped
1 lime, juice and zest
I Tsp. pickled ginger, finely chopped
2 green onions cut thin on bias
¼ cup each julienned carrot (blanched), shitake, sautéed
1 cup shrimp mousse
Egg wash
Salt and pepper to taste

  • Sauté garlic and ginger, add shrimp, season with salt and pepper, cook for approx. 1 minute.
  • Cool mixture.
  • In mixing bowl combine all ingredients with shrimp mousse and mix thoroughly.

Asian Dipping Sauce

2 oz. soy sauce
2 oz. rice wine vinegar
Zest of one lime
1 Tsp. green onions, chopped
1 Tsp. fresh garlic, chopped
2 Tsp. sweet chili sauce
I Tsp. sesame oil

  • Whisk all ingredients together

Cured Salmon Tartare

1 lb. salmon, sliced 1/8” thick
1 Tsp. shallots, minced
½ Tsp. capers, minced
½ Tsp. Dijon mustard
1 Tsp. Chives
TT Salt & pepper
TT Kosher salt
½ Tsp. olive oil
1 Tsp. lemon juice
sour cream
1 Idaho potato
½ Qt. vegetable oil

  • Line sheet with plastic wrap.
  • Generously sprinkle kosher salt on bottom of pan, place salmon on top and sprinkle more kosher salt on top of fish.
  • Let sit, refrigerate for 2-24 hours.
  • Finely dice salmon, add shallots, capers, mustard, chives, olive oil, lemon juice and season to taste.
  • Chill.
  • Heat vegetable oil to 350 degrees.
  • Peel potato into tube shape 1 1/2 in diameter
  • Using a mandolin, use ruffle cut section to cut gaufrette chips.
  • Rinse in cold water, pat dry and fry until golden brown and drain excess oil, season hot chips with salt.
  • Spoon tartare on top of gaufrette chips.
  • Garnish with dollop of sour cream and caviar is optional.
  • Whisk all ingredients together

Slow Roasted Salmon (serves 10-12)

one whole salmon, scaled, boned out and butterflied
1 Tsp. chopped parsley
1 Tsp. chopped garlic
1 Tsp. chopped rosemary
1 Tsp. chopped thyme
1 Tsp. olive oil
1 Tsp. salt
1 Tsp. white pepper

  • Preheat oven to 350 degrees.
  • Mix herbs, garlic and olive oil, marinate salmon 1/2 hour.
  • Season salmon with salt and white pepper and roast in oven for 15-25 minutes depending on desired doneness and size of fish.