CHEFS WITH PANACHE Charleston Grill, Charleston Place Hotel French-Influenced Lowcountry Cuisine.
Executive Chef Bob Waggoner.
THE CHEF
A California native, Chef Bob Waggoner received his formal
training with Michael Roberts at Trumps in Los Angeles, and later in
France at a constellation of Michelin-rated restaurants.
After 11 years in France, he returned to the States to cook at
The Wild Boar in Nashville,
where he earned the restaurant a coveted AAA Five-Diamond Award. He
joined the Charleston Grill in 1997.
The Charleston Grill is Charleston's premier dining experience.
Guests are enveloped in the warm and intimate ambiance created by mahogany
panelling, hand
stenciled hardwood flooring,
and the soft sounds of a live jazz trio. It has received the AAA
Four-Diamond Award and the Mobil Four-Star Award every year since 1997.
Fusing Lowcountry cooking and his own French-influenced technique, Chef
Waggoner creates contemporary and sophisticated new southern haute cuisine
using seasonal and regional ingredients. "Combining
my cooking experience from abroad with the flavors of the South, I enjoy
serving dishes that incorporate Lowcountry favorites with classical French
techniques. My
menu reflects a fusion of countries traveled, lessons learned and meals
savored."
MAINE
LOBSTER TEMPURA
Over Lemon Grits and Fried Green Tomatoes
in a Yellow-Tomato Tarragon Butter Sauce
By Chef Bob Waggoner
Serves 2
INGREDIENTS
THE LOBSTER
4 small, fresh lobster tails, pre-steamed 5 minutes each
1 medium green tomato, peeled, seeded, cut in cubes
1 cup heavy cream
1 cup all-purpose flour
Salt to taste
Freshly ground white pepper to taste
THE SAUCE
½ cup Chardonnay
½ cup (Noilly Prat) French vermouth
3 shallots, finely chopped
½ cup unsalted butter, diced into small cubes
Salt to taste
Freshly ground white pepper to taste
1 large yellow tomato, peeled, seeded and diced
2 tablespoons fresh tarragon leaves
CREAMY STONE-GROUND LEMON GRITS
2 ¼ cups chicken stock
2 ½ tablespoons unsalted butter
½ cup Charleston Grill stone-ground grits
1 to 2 cups heavy cream
Salt and freshly ground white pepper to taste
1 teaspoon fresh lemon zest, finely chopped
Maine Lobster Tempura.
Prep time: 15 minutes
Cook time: 75 minutes
PREPARATION:
Remove the lobster meat from the shells. Salt and pepper each tail
and cut in half, lengthwise. Toss each in the flour, then the heavy
cream, then back in the flour again. Set aside.
In a small saucepan, heat the Chardonnay, Noilly Prat and shallots
together. Reduce to 3 tablespoons of wine. With a small whip,
add the butter cubes a little at a time over low heat. Whip slowly
to emulsify the butter. Add salt and pepper to taste. Add the
fresh tarragon and yellow tomato just before serving.
Bring the chicken stock and butter to a boil in a thick-bottomed saucepan.
Stir in the grits and return to a boil. Reduce the heat, allowing the
grits to cook for another 15 minutes at a low boil, until they are
thick and have absorbed most of the chicken stock. Stir occasionally
to keep the grits from sticking. Add ½ cup of the heavy cream
to the pot and reduce the heat, allowing the grits to cook slowly for
another 10 minutes. As the liquid is absorbed, add more cream, cooking
the grits until the desired consistency. Add salt and pepper to taste
with a total cooking time of at least an hour. The grits should be
thick and full-bodied. Fold in the lemon zest just before serving.
PRESENTATION:
Drop the lobster tails and tomatoes into a small deep-fryer at 375º F
for approximately 1 minute until brown. Spoon 2 tablespoons of the
grits in a soup bowl, and a tablespoon of the yellow-tomato tarragon
butter over the grits. Gently set the lobster tempura and fried tomatoes
on top of the grits.
KITCHEN TIP: Don’t overcook the lobster, just make it crispy quickly.
WINE PAIRING: A Soligo Prosecco Brut makes an excellent wine pairing.
