Baked Eggplant with Lobster Stuffing Recipe Video
Cooking tips and techniques from the nation's finest chefs. Chef John Mims of Carmines Creole Café in Bryn Mawr PA makes a Lobster Stuffed Baked Eggplant at the New England Culinary Arts Forum in Maine.
Ingredients
Eggplant:
3 Large Eggplant
1 Large Baking Pan
¼ Cup Olive Oil
Food Processor
1 Tablespoon minced Garlic
3 Tablespoon minced Thyme
Lobster Stuffing:
1 ½ Cup Panko Bread Crumbs
2 lb Lobster Meat
½ Cup chives
¾ Cup Homemade mayo or (Kraft)
1 Tablespoon Creole Seasoning
2 Cups Shaved Aiago Cheese
¼ Cup Lemon Juice
Lemon Thyme Butter Sauce & Jumbo Shrimp:
1 Cup of Heavy Cream
Juice of 3 Large Lemons
3 Tablespoon chopped thyme
1 Stick of butter
Pinch of cayenne pepper & salt
6 Jumbo shrimp
Butter Roasted Main Cod Topped Local Wild Mushroom and Truffle Ragout:
6 Fillets Cod
Salt & Pepper
1 Stick of Sweet Butter
2 Chopped Shallots
4 Cups Cleaned & Steamed Mushrooms
1 Black or White Truffle
1 Cup of dry white wine
Drizzle Truffle Oil
Salt & Pepper
Berries & White chocolate Sauce with essence of Chili:
4 Cups of mixed Berries
12 Ounces White Chocolate
Place Berries on serving plate in freezer for 2 hours
Put white chocolate over double boiler & melt
Dash of chili powder
Directions
Eggplant:
Put Olive Oil, garlic & Thyme in Food Processor and puree. Cut Eggplants in half & spread garlic mixture over sliced Eggplant and bake for 25 minutes. Pull from oven and let cool.
Lobster Stuffing:
In Large Mixing bowl add all ingredients and mix well. Fold in Lobster meat,cover & refrigerate for 1 hour.Fill Eggplants with Lobster mixture and bake at 400º for 10 minutes. Top with shrimp & Creole sauce.
Lemon Thyme Butter Sauce & Jumbo Shrimp:
In medium sauce pan add first three ingredients and simmer on medium low heat for 10 minutes. Add pepper & salt. Incorporate butter small pieces at a time till sauce coats the back of the spoon, puur over eggplant. Sautee Jumbo Shrimp till bright pick and top Eggplant.
Butter Roasted Main Cod Topped Local Wild Mushroom and Truffle Ragout:
Preheat Oven to 450 degrees. Season cod with Salt & Pepper on both sides. Place on baking pan and add dabs of butter and bake for 15 minutes at 450 degrees.
In large Sautee pan heat on medium high add ½ stick of butter and melt, add shallots and Sautee for 3 – 4 minutes. Add mushrooms and Sautee for 4 – 5 minutes add white wine. Reduce heat and add the rest of the butter adjust seasoning with Salt & Pepper top with shaved truffles and truffle oil, top fish with mixture.
Berries & White chocolate Sauce with essence of Chili:
When ready to serve pour melted chocolate over frozen berries & top with a dash of chili powder.
You can visit chefskitchen for more videos like this. We have more recipes and videos there.
Put Olive Oil, garlic & Thyme in Food Processor and puree. Cut Eggplants in half & spread garlic mixture over sliced Eggplant and bake for 25 minutes. Pull from oven and let cool.
Lobster Stuffing:
In Large Mixing bowl add all ingredients and mix well. Fold in Lobster meat,cover & refrigerate for 1 hour.Fill Eggplants with Lobster mixture and bake at 400º for 10 minutes. Top with shrimp & Creole sauce.
Lemon Thyme Butter Sauce & Jumbo Shrimp:
In medium sauce pan add first three ingredients and simmer on medium low heat for 10 minutes. Add pepper & salt. Incorporate butter small pieces at a time till sauce coats the back of the spoon, puur over eggplant. Sautee Jumbo Shrimp till bright pick and top Eggplant.
Butter Roasted Main Cod Topped Local Wild Mushroom and Truffle Ragout:
Preheat Oven to 450 degrees. Season cod with Salt & Pepper on both sides. Place on baking pan and add dabs of butter and bake for 15 minutes at 450 degrees.
In large Sautee pan heat on medium high add ½ stick of butter and melt, add shallots and Sautee for 3 – 4 minutes. Add mushrooms and Sautee for 4 – 5 minutes add white wine. Reduce heat and add the rest of the butter adjust seasoning with Salt & Pepper top with shaved truffles and truffle oil, top fish with mixture.
Berries & White chocolate Sauce with essence of Chili:
When ready to serve pour melted chocolate over frozen berries & top with a dash of chili powder.
You can visit chefskitchen for more videos like this. We have more recipes and videos there.
Editors Review
Have you ever tried to make a dish with eggplant and lobster ? See this excellent video that displays a great innovative recipe where the baked eggplant is filled with a lobster stuffing and topped with a shrimp & creole sauce. The video is interesting to watch and try out this unique recipe to impress your family.Comments
Comments: 1 |
Add a Comment
foodpsychologist says :
Wow ! This seems to be one of the most delicious lobster and eggplant dishes. Must try this lobster stuffed baked eggplant with white chocolate sauce.
Posted on: 15 March 2010 - 4:15am
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