>>>
>>> AVERY
>>> AVERY RICHTER IS THE EXECUTIVE CHEF OF THE BLACK TIE COMPANY.
AND THIS YEAR'S LOBSTER CHEF OF
THE 4@YEAR.
CONGRATULATIONS.
>> THANK YOU SO MUCH.
>> WE ARE IN THE 4@OMAIN 207
KITCHEN STUDIO.
WHAT ARE WE 4@COOKING UP TODAY.
>>
TODAY, WE ARE GOING TO DO 4@A
LOBSTER SEAWEED SALAD CONE.
WITH GINGER POACHED LOBSTER.
AND A GINGER ALE.
>> AND THIS IS WHAT WON YOU?
>> YEAH.
>> LOBSTER CHEF OF THE YEAR
WITH HARVEST ON THE HARBOR THIS
YEAR.
>> YEP.
>> WHAT DO WE DO?
>> RIGHT NOW, I HAVE SOME
BUTTER MELTED IN THIS POT 4@RIG
HERE.
I JUST CUBE UP SOME BUTTER,
ADDED IT TO MEDIUM HEAT.
AND THEN I'M GOING TO 4@ADD SOM
FRESH GINGER.
THAT'S GOING TO INFUSE OUR 4@
GINGER FLAVORING, GIVE OUR
LOBSTER SOME REALLY NICE
FLAVOR.
>> GINGER IS NOT A FLAVOR I
WOULD NORMALLY PUT WITH
LOBSTER.
>> YEAH.
>> HOW DID YOU COME UP WITH
THAT COMBEE?
-- COMBO?
>> WELL, I REALLY JUST WANTED
SHOTGUN THAT 4@HAD A LOT OF FUN
VI-- SOMETHING THAT HAD A LOT
OF FUN, FRESH VIBRANT FLAVORS.
I LOVE GINGER.
AND I THOUGHT, WHY NOT?"
>> MAKES IT INTERESTING.
>> DO YOU WANT ME TO ADD
SOMETHING?
>> PLEASE DO.
>> SO THE JUDGES CLEARLY LOVED
THIS DISH.
>> YEAH. 4@
>> SERVING UP IN A CONE.
WHERE DID THE IDEA COME FROM?
>> SO A LOT OF WHAT WE DO 4@FOR
CATERING IS TRY TO, YOU KNOW,
HAVE MAINE INFLUENCE INTO ANY
OF OUR DISHES THAT WE DO, KIND
OF BITE-SIZED DURING COCKTAIL
HOUR.
SO THIS IS SOMETHING THAT I
THOUGHT WOULD BE FUN FOR THEM, @
KIND OF THE SAME IDEA.
BUT THEN ALSO FOR US 4@POSSIBLY
FOR CATERING.
>> OKAY.
SO THIS POACHES FOR ABOUT ?
>> --
>> FOR ABOUT 45 SECONDS TO A
MINUTE.
AND THEN WHILE THAT'S GOING,
THE SEAWEED SALAD THAT IS ON
THE BASE OF THE CONE, FOR KIND
OF THE BED OF THE FRESH LOB
LOBSTER IS ABOUT A 4@CUP OF
FRESHLY SHAVED CARROTS.
THEN I HAVE SOME MAINE SEAWEED.
>> AND WHERE 4@DO YOU GET THE
SEAWEED?
>> SO THE SEAWEED WE GET FROM
NATIVE MAINE.
THEY HAVE A COMMERCIAL PRODUCT
NOW THAT 4@CHEFS CAN USE IN
PORTLAND.
THAT'S LOCAL PRODUCT THAT HAS
ALREADY BEEN 4@PREBLANCHED SO I
DOESN'T HAVE THAT TOUGH,
RUBBERY FLAVOR. 4@
WHICH IS VERY NICE.
SOME PEPPERS.
>> YEAH, SOME FRESH PEPPERS.
THEN WE 4@HAVE SOME SHAVED
CABBAG4@E.
AND THEN WE HAVE A 4@LITTLE BIT
OF GINGER VINAIGRETTE. 4@
SO THAT'S FRESH GINGER.
SOME ORANGE JUICE. 4@
SOME SESAME OIL.
AND SOME RICE WINE VINEGAR.
>> OKAY.
>> AND WE'RE JUST GOING TO TOSS
THAT TOGETHER TO GET THAT
GOING.
GET ALL OF THOSE FLAVORS IN
THERE. 4@
>> A LOT OF COLOR.
>> YEAH.
A LOT OF FRESH COLOR. 4@
AND THEN I'M GOING TO FINISH
WITH4@ A LITTLE BIT 4@OF ORANGE
ZEST, LEMON ZEST, JUICE FROM
BOTH.
AND THEN CHOPPED CILANTRO, AND
CHOPPED SCALLIONS TO ADD JUST
ANOTHER ELEMENT OF FLAVOR. 4@
AND TOSS THAT A4@LTOGETHER.
THEN THAT'S REALLY IT. 4@
A PRETTY SIMPLE SLOTH.
>> THAT'S PRETTY SIMPLE.
>> THIS SHOULD 4@BE DONE
POACHING.
>> YEAH.
LOBSTER SHOULD BE DONE.
SO I'M JUST GOING TO TAKE IT
OUT.
>> AND LOBSTER IS GOOD ANY TIME
OF THE 4@YEAR.
>> ANY TIME OF YEAR.
SO WE HAVE THAT BEAUTIFUL
LOBSTER.
>> WHAT'S YOUR FAVORITE?
LOOKS LIKE YOU HAVE A 4@LOT OF
CLAWS IN THERE?
>> YEAH.
HERE'S A LOT OF CLAWS.
I LOVE THE KNUCKLES, WHICH I
FEEL ARE 4@UNDERRATED A LITTLE
BIT.
BUT THEY'RE REALLY SWEET AND
HAVE A LOT OF FLAVOR.
THEY'RE REALLY GREAT. 4@
>> SO GO FOR THE KNUCKLES.
GOOD TO KNOW.
>> YEAH.
AND SO 4@NOW, JUST TO PULL 4@4@
ALSO, I HAVE THESE THESE ARE
THE CONES WHAT WE USED FOR
DISPLAY FOR THE HARVEST ON THE
HARBOR EVENT.
>> SO YOU JUST HAVE SOME GREENS
IN THERE?
>> YEAH.
SO A LITTLE BIT OF GREENS.
YOU COULD JUST USE LIKE SALAD
GREENSA THE HOME, IF YOU DECIDE
TO -- GREENS AT HOME, IF YOU
DECIDE TO 4@USE THIS AT HOME.
THEN A SCOOP OF THE SLAW IN
EACH BOTTOM OF THE CONE.
AND THEN 4@SOME OF OUR FR4@ESH
LOBSTER THAT WE POACHED.
>> JUST ENO4@UGH FOR SOME 4@TAS
>> YES.
JUST ENOUGH FOR SOME TASTE.
>> WHAT AN IMPRESSIVE APPETIZER
IF YOU PULL THIS OUT.4@
>> THEN WE'RE GOING TO FINISH
WITH A LITTLE BIT OF SOY GLAZE.
SO THIS IS 4@JUST A REDUCTION O
SOY SAUCE.
AND THEN A LITTLE BIT OF BROWN
SUGAR. 4@
>> ALL SORTS OF FLAVORS
HAPPENING IN THIS DISH.
>> YEAH.
>> AND THEN THIS IS AN AOLY
THAT WE -- 4@AIOLEY THAT WE MAD
OOPS 4@IT 4@HAS -- AOLEY.
IT HAS THAT 4@LOBSTER FLAVOR.
AND JUST THAT NICE CREAMY
ELEMENT TO FINISH THE DISH.
WE'RE GO4@ING TO JUST DO A LITT
DOLLOP ON TOP OF THIS.
THEN WE'RE GOING TO FINISH WITH
WE'RE GO4@ING TO JUST DO A LITT DOLLOP ON TOP OF THIS. THEN WE'RE GOING TO FINISH WITH@
OUR CRISPY WASABI SHALLOTS.
SO WE DREDGE 4@THEM IN A WASABI
BREADING.
WITH SESAME SEEDS.
AND DEEP-FRIED THEM.
AND WE'RE JUST GOING TO TOP
EACH OF THE CONES OF SOME OF
THESE 4@TO ADD A NICE LITTLE
CRISPY ELEMENT.
>> SO LOTS OF FLAVOR, HAPPENING
THESE 4@TO ADD A NICE LITTLE CRISPY ELEMENT. >> SO LOTS OF FLAVOR, HAPPENING@
IN THESE CONES.
>> YEAH.
>> THIS 4@EXPLAINS WHY YOU WON
LOBSTER CHEF OF THE YEAR.
>> THANK YOU. 4@
>> AVERY RICHARD, THANK YOU SO
MUCH FOR COMING INTO OUR
STUDIO.
>> THANK YOU SO MUCH.
>>> AND A LOT GOING ON IN THIS
RECIPE.
BUT WE'VE GOT 4@ALL OF