Lunchbreak: Chef David Burke makes lobster steak

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David Burke

David Burke’s Primehouse
616 N. Rush Street

Lobster Steak

1 lb shrimp, peeled, deveined
1/2 lb butter
2 Tbs chives, chopped
1 ea lemon zested
salt and pepper, to taste
2 1 1/2 lb lobsters, blanched, meat removed
as needed, wondra flour to prevent from sticking during storage.


1/2 lb asparagus, shaved
1 carrot, julienned fine
2 oz extra virgin olive oil
1 lemon, juiced
1 Tbs tarragon, chopped

In a food processor, puree the shrimp into a smooth paste, combine with the butter to make a mouse by adding the butter in small amounts. Remove from the food processor and place mixture into a bowl, add chives, lemon and season.  Cut lobster claws and knuckles into pieces.  Fold the chopped lobster into the shrimp mouse keeping the tail set aside. Grease a metal ring mold, and place a small amount of the mousse mixture into the bottom of the mold, place the lobster tail into the mold and fill the remaining space with more mousse.  Smooth on top and chill for at least 1 hour on a wondra floured pan.  Preheat a sauté pan, add vegetable oil and sear the lobster in the mold.  Once browned, flip over and place in a 350F oven until fully cooked (approx. 7 min).  Remove from mold and place onto plate.  Garnish with salad of shaved asparagus, carrots dressed with olive oil and lemon juice and herbs.

Coffee Granita

2 cups brewed coffee
3-4 Tbs granulated sugar

Combine sugar and coffee together.  Place in freezer until fully frozen. Scrape frozen granite with a fork and serve over fresh fruit or ice cream.


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