Salmon Fillets
Salmon Fillets
Ingredients:
Kosher Salt/Black Pepper
Extra Virgin Olive Oil
Directions: Season salmon fillets with salt and pepper.
Roasted Lobster, Drawn Butter, Roasted Potato Salad
Roasted Lobster
Ingredients: (2) 10 oz Lobster Tails Kosher Salt/Black Pepper 1 tsp Extra Virgin Olive Oil 1 Lemon
Directions: Preheat a medium cast iron skillet in the IL Forno at 550°F. Season (2) 10oz lobster tails with kosher salt & black pepper. Place a 1 tsp extra virgin olive oil in cast iron pan and place lobster tails in the skillet. Allow to cook for 8 minutes flesh side down and then turn continuing process for 4 minutes. When finished squeeze with lemon.
Drawn Butter
Ingredients: ½ lb Unsalted Butter (softened)
Directions: In a small pan on medium heat bring the butter to a boil until the milk solids sink to the bottom of the pan. Ladle out the clarified butter and keep warm until Lobster is ready
Roasted Potato Salad
Ingredients: 4 fresh leaves each of Thyme and Rosemary (chopped fine) | 1 cup Fresh Basil Leaves (torn into small strips) | |
3 lbs of Russet Potatoes (cut into large dice with skin on) | ½ cup Shallots (finely chopped) | |
1 tsp Salt | 3Tbsp White Wine Vinegar | ½ tsp Fresh Ground Pepper |
2 tsp Dijon Mustard | 12 tsp Olive Oil | 3 Garlic Cloves (chopped) |
Directions: Mix together 6 tsp oil, garlic, salt, pepper, thyme and rosemary. Toss potatoes in mix. Spread out on baking sheet and roast for 35 minutes at 400°F, watching and turning as needed. When potatoes are finished remove and put aside to cool. Take leftover drippings and pour into cup. Scrape pan for all the drippings. Add 8 tsp of olive oil. Wisk vinegar and mustard together in a small bowl. Slowly add oil and shallots. Pour over cooled potatoes, and toss, add salt and pepper to taste, and fold in the torn basil leaves. Allow flavors to mix at room temperature for about 1 hour. Plate potatoes salad in a ring and dress the center with the lobster, dust with parsley and serve.
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