220's GRILLED LOBSTER TAIL & ARTICHOKE BRUSCHETTA
The word bruschetta means grilled bread and it is often served at the beginning of an Italian meal. Bruschetta consists of thick slices cut from a loaf of bread, grilled over charcoal, rubbed with garlic and dressed with peppery extra virgin olive oil. Although born in Lazio and Abruzzo, bruschetta is popular all over Italy and abroad, and can be made with a variety of toppings.
For the Bruschetta: Yield : 4 Servings
2 each 4 oz Lobster Tails
6 each Roasted Artichoke Hearts, cut in 1/6's (canned or jar - not in brine)
4 Tbsp Black Truffle Aioli
1 Tbsp Fresh Oregano, chopped
8 each Grape Tomatoes, cut in 1/4's
4 tsp Diced Red Onion
1 Garlic Bulb, cut in half
Sea Salt - to Taste
Fresh Black Pepper - to Taste
Loaf of Good Italian Bread
For the Artichokes:
Cut the artichokes into six pieces each. Drizzle with extra virgin olive oil, oregano, salt & pepper. Place them in a roasting pan and roast in a 350 degree oven for about 15 to 20 minutes or until the artichokes start to show a nice golden brown color around the edges. Once the artichokes are done, allow them to cool at room temperature. Place the artichoke pieces in a mixing bowl and drizzle a little bit more extra virgin olive oil, just enough to give them a shine. Re-season and set aside.
For the Lobster Tail:
Tails can be boiled, steamed, deep-fried or broiled or the raw meat can be removed from the shell prior to cooking. Never bake it, as the musculature will tighten like a drumhead and make for a tough result. Fast cooking is essential for a tender result. I prefer grilled. In grilling, the tails should be split in half and the meat should be separated from the shells without being removed entirely. At this time a combination of salt, garlic and melted butter can be brushed onto the meat while grilling until perfectly done. The mixture can be reapplied several times while the tails are cooking over the open charcoals for a succulent, rich flavor. Allow the tails to come to room temperature before the meat is fully separated from the shells and diced.
For The Aioli: Yield: 1½ Cups
3 each Egg Yolks
1 Tbsp Fresh Lemon Juice
1 tsp Dijon Mustard
9 ounces Vegetable Oil
4 tsp Black Truffle Sauce, found at specialty markets
1 tsp Dry Oregano
1 tsp Fresh Ground Garlic
Black Pepper - to Taste
Salt - to Taste
Note: Make this aioli one day in advance, to allow the truffle flavors to come out. This aioli should be used within seven days from the date it was made.
Process:
In a stainless steel bowl over an ice water bath, place the egg yolks, lemon juice, mustard, truffle sauce, oregano and garlic and whisk all the ingredients to combine. Slowly drizzle the oil into the egg yolk mixture. You should end up with a mayonnaise like sauce consistency. Season to taste.
For the Assembly:
In a mixing bowl, combine the grilled lobster meat, artichokes, tomatoes, red onions and add the desired amount of truffle aioli and mix all of the ingredients together. Season with salt and fresh black pepper. Meanwhile slice the bread and brush with olive oil, grill over open charcoal until the outside is crusty. Rub the garlic bulb across the grilled bread a couple of times. To finish the bruschetta, top the grilled bread with the lobster and artichoke salad. Place on a serving plate, shave some good table cheese over the bruschetta, drizzle with some extra virgin olive oil and finish with sea salt and fresh black pepper.
Bon Appetit !
Chef Luis Reyes
