Cullen's Lobster Poblano Avocado
1/4 lb (1 stick) butter
1/4 cup Chopped shallots
2 1/4 lb Shelled lobster tails, cut in half lengthwise
Salt and pepper to taste
1/4 cup Spanish vinegar
2 cup Cream
1/4 cup Toasted pepitas (or pine nuts)
1/4 cup Roughly chopped cilantro leaves large avocado, skinned and diced medium
6 x Poblano chiles, roasted and peeled, stems left on
BUTTER SAUCE
1/2 cup Freshly squeezed orange juice
3 tbl Champagne vinegar or white wine vinegar
3 tbl Chopped shallots, in medium-fine dice
1 x Bay leaf
Freshly cracked black pepper
1/2 cup Heavy cream
1 lb Butter, cut into small pieces and chilled
Method :
Full Title: Poblano Chiles Rellenos with Lobster, Avocado, and Pepitas Over
Citrus Butter
1. In a saute pan, heat butter until slightly foamy. Add the shallots and then
the lobster. Turn the meat from time to time until it is cooked through. Season
lightly, add the vinegar, and reduce for 30 seconds. Add the cream, stir, and
then, using a slotted spoon, remove the lobster to a plate.
2. Reduce the cream until thick and strain it into a bowl.
3. Put the nuts into a food processor and pulse twice. Now add the lobster and
pulse twice. Add the cilantro and pulse. Now, with the machine running, quickly
add the strained cream. Turn machine off, scrape this mixture into a bowl, and
chill. (It is important not to overprocess the mixture. If need be, scrape the
processed lobster mixture into a bowl and then stir in the cream, entirely
omitting processing the cream.)
4. When the mix is cold, add the diced avocado and gently mix. Season to taste.
(The poblano is somewhat spicy, so remember, when you are seasoning the lobster
stuffing mixture, to allow for the heat that the chile will bring to the final
dish.)
5. Carefully slit open the peppers and cut out the area under the stem that
holds the majority of the seeds. Try to keep the chile from ripping. Stuff the
poblanos with the lobster mixture and chill.
6. Prepare the sauce: In a small, heavy saucepan reduce orange juice, vinegar,
shallots, bay leaf, and black pepper until almost evaporated. Add the cream and
reduce to 1/2 to 3/4 cup and then gradually whisk in the pieces of butter until
incorporated. Strain sauce through a fine-mesh strainer into a pot or bowl and
keep in a warm place.
7. Put the stuffed poblanos on a lightly oiled baking sheet and heat them
through in a preheated 350-degree oven. This should take 10 minutes or less.
8. Spoon the warm sauce onto warm plates and top with the poblanos. Serve.
This is a full-flavored dish, with complex combinations of hot, sweet.
tart, and rich. A fairly full-bodied white with some tart acidity, such as a
Gavi dei Gavi or Alsace Gewurtztraminer would be appropriate.