Thanks to Corporate Chef James McDevitt, of the Bohlsen Restaurant Group, steamed lobster is now always going to fall a little bit short. Teller’s, in Islip, serves this treasured crustacean in dish for the millennium.
Millennium Lobster
Courtesy of Teller’s, An American Chophouse in Islip
Recipe by James McDevitt, Corporate Chef, Bohlsen Restaurant Group
Yield – 1 serving
Ingredients:
1 2 lb lobster
3 tbsp Millennium Flour (recipe below)
3 tbsp butter
1 tbsp vegetable oil
1 tbsp garlic, chopped
1 tbsp shallots, chopped
½ tsp chili flakes
2 tsp lemon juice
4 oz clam juice
2 tbsp basil chiffonade
¼ lb butter, unsalted
4 oz mashed potato
Cut lobster in half lengthwise. Evenly dust lobster meat with Millennium flour (see below). In a large sauté pan, heat the butter. Sauté the lobster, cut side down, until lightly golden. Turn lobster over and finish cooking in a 350 degree oven for 10 minutes. While the lobster is cooking, heat add the oil, garlic, chili flake and shallots and cook until lightly colored. Deglaze with lemon juice and clam juice. Add salt, basil and butter and reduce by a quarter over high heat, emulsifying the sauce. Place hot mashed potatoes in the center of the plate. Wedge the lobster into the mashed potatoes and pour the sauce over the lobster.
Millennium Flour
Ingredients:
1 1/3 cups all-purpose flour
2 tbsp granulated garlic
2 tbsp onion powder
2 tbsp Cajun seasoning
1 tbsp chili powder
1 tbsp cayenne powder
In a large container, mix all ingredients. Strain all through a sieve.
