What’s Cook­ing at Roy’s?

Gulf & Main - - Epicurious -


3½ ounces braised red bliss pota­toes, cut into ¼-inch thick pieces, re­move ends 1½ ounces as­para­gus (grilled, blanched or sautéed) 7 ounces mahi mahi 1½ ounces macadamia nut but­ter ¼ tea­spoon kosher salt ⅛ tea­spoon black pep­per 1 ounce veg­etable oil 1½ ounces lob­ster cream sauce ⅛ tea­spoon chives

Lob­ster Cream Sauce

1 pound onions, diced 8 ounces car­rots, diced 8 ounces cel­ery, diced 12 ounces toma­toes, ripe 8 ounces but­ter 8 basil leaves 4 quarts heavy cream 4 pounds lob­ster bod­ies, with tamale, no gills, sep­a­rated in half 6 ounces tomato paste 3 quarts lob­ster stock Roast lob­ster shells in oven at 350 de­grees on low fan for 10 min­utes. Lightly sauté onions, car­rots and cel­ery in but­ter. Add toma­toes, fol­lowed by tomato paste. Add lob­ster shells. Stir un­til paste is evenly dis­trib­uted. Add lob­ster stock and heavy cream. Bring to sim­mer, stir­ring ev­ery 5 min­utes. Pull out lob­ster shells, shake off liq­uid and strain through chi­nois us­ing la­dle. Blend in small batches and im­me­di­ately place in ice bath to cool. Sea­son mahi mahi on both sides with kosher salt and black pep­per. Crust top of fish with macadamia nut but­ter. Heat veg­etable oil in pan over medium heat. Add fish with crust side down, sear­ing un­til golden brown. Flip over and cook. Place lob­ster cream sauce on cen­ter of plate. Place 3 slices of braised red bliss pota­toes on top of lob­ster cream sauce. Place as­para­gus across top of potato slices and place mahi mahi on top of as­para­gus, crust side up. Gar­nish with chives.

26831 South Bay Drive, No. 100, The Prom­e­nade at Bonita Bay, Bonita Springs; 239-498-7697, roys­restau­rant.com

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