"Recipes from the Chef's Kitchen"

The Rail Stop

6478 Main St.
The Plains, Va. 20198
(540) 253-5644

 
Thomas Kee - Chef and Owner

Ingredients:
1)   One or two 1 1/4 lb. Lobsters
2)   Olive Oil
3)   Large cast iron pan or a heavy steel pan
4)   Pan with a rack
5)   Heavy cutting shears
6)   2 kitchen towels
7)   Chive Butter (see recipe below)
8)   Spinach and Mushroom Fondue (see recipe below)

Preparation:
1)   Preset oven to as high as it will go.
2)   Heat pan until very hot.
3)   Add olive oil until it starts to smoke.
4)   Grab lobster and remove each of the arms and claws.  Add to the hot pan.
5)   Then grab the tail with one hand and head with the other hand and twist
       until the tail is removed.  Add to the hot pan.
6)   Toss the lobster in the pan and add right to the oven.
7)   Let cook for approximately 6 to 7 minutes depending on how hot your oven
       gets.
8)   When you see the white albumen coming out the end of the tail, it is
       generally done.
9)   Remove and toss the lobster in a rack to relax and cool.
10) While that has been going on, remove the legs from the lobster and set aside.
11) Also, remove shell covering from head and add to legs.  There will be some
       green tamaly inside that you may save for your sauce if you like or just
       discard.  Also, a darker coral, which is the eggs...you may also save or
       discard.
12) When the lobster has cooled some, lay the tail down on the table and pick it
       up with the towel from the top and as you curve your hand around top.
       Then squeeze it until it cracks and then reopen it from the bottom.  Then
       you should be able to pull the tail meat out.
13) Then...with your shears, start cutting the open end of the arm and try to
       remove the meat without tearing it up.
14) The claw can be had by cracking the pincher to the side, gently and slowly
       lifting, exposing the meat. Then lay it on its side and crack across it.  Then
       lift it up and open the crack more with your hands.  This can be tricky.
       Most times, you can just pull the meat right out.
15) Then the only thing you need to watch for is the thin cartilage in the meat
       claw meat.
16) Now you may either slice it and arrange on the plate, or place in a container
       to cool and refrigerate to reheat later.
17) Serve the lobster with the chive butter on top.
18) Place the spinach and mushroom fondue next to the lobster on the plate.

Chive Butter
(2 to 3 servings)
Ingredients:
1)   1 tbs. Shallots - diced small
2)   1/2 tbs. Sherry Wine Vinegar
3)   2 tbs. Vermouth
4)   1 stick of Sweet Butter - cut into small pieces and a room temperature.
5)   Salt and Pepper
6)   1 to 2 tbs. chopped fresh Chives

Preparation:
1)   Place the shallots in a small sauce pan with vermouth and the sherry
       wine vinegar.
2)   Reduce until slightly moist.
3)   Slowly start adding butter one piece at a time and whisking to butter
       incorporates into the reduction.
4)   Try to not separate butter and keep creamy.
5)   Whip until all the butter is added.
6)   Remove from the heat and season to taste with the salt and butter.
7)   Add the chopped chives as you like and a little juice from the lobster.
8)   Take a spoon and sauce to cover.

Spinach and Mushroom Fondue
Ingredients:
1)   Fresh Spinach
2)   A large Portobell Mushroom Cap - cut into 4 strips and sliced
3)   2 cloves Garlic
4)   Olive Oil
5)   Salt and Pepper to taste

Preparation:
1)   Take a large saute pan over medium high heat and add some olive oil.
       Crack the garlic cloves with your hand and add to the hot pan.
2)   Cook the garlic until golden.
3)   Add the mushroom and let it saute slightly.  Still keep it a little firm.
4)   Add the spinach and if need be, add a bit more olive oil.
5)   Add your salt and pepper.
6)   Toss the spinach and mushroom around until spinach starts to melt
       slightly.
7)   Do not over cook.
8)   Immediately add the the plate with the lobster.

Ingredients:
1)   Lobster Shells from Two 1 1/2 lb. Lobsters
2)   3 cups Heavy Cream
3)   2 cups Half & Half
4)   1 cup Water
5)   1 small Carrot - peeled and diced
6)   1 stalk of Celery - washed and diced
7)   2 large Shallots - peeled and chopped
8)   Bunch of fresh Basil
9)   1 tbs. Tomato Paste
10) Approximately 1/4 cup Sherry or Cognac
11) Olive Oil
12) Salt and Pepper to taste
13) Medium Stock Pot
14) Strainer

Preparation:
1)   Turn the heat high on a medium stock pot.
2)   Add olive oil and get the pan smoking hot.
3)   Add the lobster shells and if possible, try to break them up a bit before
       you add them.
4)   Roast the shells until they turn red.
5)   Add the carrot, celery and shallots and cook until they soften a bit.
6)   Add the basil and tomato paste and stir around.
7)   Add the sherry or cognac and let reduce.
8)   Add equal parts cream and half and half to just cover.
9)   Bring to a boil and simmer for 15 minutes.
10) Salt and pepper to taste.
11) Strain and add any lobster juice left from roasting the lobsters.
12) Serve.

Good Eating!!!