Lunchbreak: Lobster and short ribs with Chef Charles Webb
Chef Charles Webb
Avanti Gourmet Catering
Lobster, Organic Tomato, Basil Oil on Spoons
3 lbs whole lobster
salt/pepper to taste
2 Tbs butter
5 bay leaves
1 tsp peppercorns
1 pound organic tomatoes
1 bunch basil oil
1 bunch microgreens
Take whole lobster and leave in freezer for 10 minutes. Boil waiter in pot with salt, pepper, peppercorns, bay leaves. Insert lobster into boiling water gently. Let cook and pull out. Place on a plate and separate the tail and claw meat
Dice organic cherry tomatoes and season tossing to distribute flavors.
Place lobster meat in a sauté pan with butter on light heat. Add tomatoes and let warm for 5 minutes. Remove from heat and pass through a strainer to remove liquid. Spoon on to serving vessel (crostini or small ceramic spoons or even pasta or rice). Drizzle basil or chili oil on top for added burst of flavor and serve with micro greens.
Red Wine Braised Short Ribs on Crostini
6 whole bone-in short ribs
2 cups white flour
salt/pepper to taste
1 bottle red wine (depends of style of wine you’d like)
Mirepoix finely diced
aromatic herbs (rosemary, thyme, etc.)
1 can tomato paste or handful of sundried tomatoes
Optional: Mexican chilies (anchos, guajillos, and/or pasillas)
In a pot add olive oil to cover the base. Turn on medium heat.
Salt and pepper the short ribs and dredge in flour. Place in pot while bringing up the heat to brown mean on all sides. After all sides of short ribs are browned, place in a plate to the side. In the pot add the mirepoix and stir until onions become translucent. Stir in the tomato component and let cook and carmelize down about 3-5 minutes. Slowly add the red wine until a loose paste is formed. Continue adding the red wine and start to layer your aromatics and chilies
Next add the short ribs to the pot and fill with red wine and a little water until the meat is submerged 95%. Cover and reduce heat to a light simmer. Let cook for 5-7 hours (longer for more tender short ribs). Remove short ribs from pot and discard bone. Take sauce and strain so no solids are left and reduce for sauce.
Serve on top of crostini, polenta, risotto, pasta and drizzle of sauce over short ribs.