Posted Wednesday, January 20, 2010
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Blue Pointe Grille
8 ounces Yukon Gold potatoes (peeled)
8 ounces Idaho Russet potatoes (peeled)
6 ounces parsnips (peeled)
1/2 cup creme fraiche
1 head garlic
1/2 cup heavy cream
salt and pepper to taste
2 each 1 1/4 pounds live Maine lobsters
1 tablespoons reduced lobster stock
1 cup dry white wine
1 cup each celery, white onion, carrot (diced for mire piox)
Bring large pot of water to rapid boil. Cut claw bands loose on lobsters - let relax at least 10 minutes. Drop lobsters in boiling water, head first. Cook approximately 8 minutes. Remove from water and let cool. Clean lobsters and dice meat. Return lobster carcass to large pot. Add mire piox, wine, and
1 quart water. Simmer on low heat for 45 to 60 minutes, stirring occasionally. Strain remaining liquid through chinoix (fine mesh strainer). Reduce liquid over low heat in small sauce pan until consistency is syrupy. Let cool at room temperature. Boil potatoes and parsnips separately until tender. Preheat oven to
425 degrees. Slice off top of garlic head exposing tops of cloves. Rub whole head of garlic with olive oil. Wrap in foil and roast in oven approximately
20 minutes. Remove and let cool. Squeeze cloves to remove skins, discard skins. Whip potatoes and parsnips together. Add garlic, lobster stock, creme fraiche and butter. Continue whipping until smooth. Warm cream in saucepan over low flame, Adjust consistency of potatoes to liking by slowly adding cream. Add salt and pepper to taste. Fold in diced lobster meat.
Read about the history of WVIZ/PBS Cooks!
From its inception, the idea for the WVIZ/PBS Cooks! series was simple… and simply delicious! With Northeast and North Central Ohio being so rich in ethnic diversity, our plan was to gather together traditional and family-favorite recipes from some of the region’s best home cooks and then, through the power of television, share those recipes with you, our family and friends.