CHEFS WITH PANACHE - VERMONT The Chop House, The Equinox New England regional cuisine at its best.
Chef Jeffrey Russell.
THE CHEF
A graduate of the Culinary Institute of America, Russell
has held prestigious positions in restaurants located throughout the United
States, most recently as Executive Chef at the Grand American Hotel,
Salt Lake City's only 5 Diamond Hotel. Russell has been named one of the
best hotel chefs in America by the James Beard Foundation.
Chef Russell joined The Equinox in 2008 and oversees all five of the
hotel's exceptional restaurants. The Equinox, one of America's iconic
resorts has just completed a $20 million renovation that includes
the complete redesign of its historic Marsh Tavern (renowned for its
New England fare) and the creation of two new luxurious dining venues;
the Falcon Bar, featuring a menu of gourmet chocolates and locally-sourced
cheeses and the Chop House, a classic steak house offering the finest
cuts of meat in the area and featuring an outstanding wine list.
“Cooking should always be kept simple" says Chef Russell. "Use the
finest ingredients available and let the fresh flavors do all the work!”
VERMONT LOBSTER POT
By Chef Jeffrey Russell
Serves 2
Vermont Lobster Pot by Chef Jeffrey Russell.
INGREDIENTS
1 2 lb Maine Lobster (live)
6 Jumbo Shrimp (peeled and deveined)
8 Black Mussels
¼ C Fresh Peas
6 Baby Heirloom Potatoes (split)
1 ½ Fennel Bulb (or 4 baby fennel)
1 Ear of Corn (boiled with lobster)
3 Large Heirloom Tomatoes (diced)
1 T Garlic (chopped)
1 C Dry White Wine
Fine Chopped Herbs (chives, Italian parsley, thyme, tarragon)
Salt and Pepper To Taste
2 T Unsalted Butter
Method:
First, start by boiling the Lobster and corn. In a large pot, boil
lobster in salted boiling water for 10 minutes. Boil corn with the
last 5 minutes of the lobsters 10. Remove from water and allow for
cooling. Remove lobster meat from shell and reserve. Cut corn from
cob and reserve.
Dinner time:
In a medium pot (we like cast iron), melt butter and add garlic until
garlic starts to become an aromatic roasted smell. Quickly add
tomatoes to stop the garlic from cooking. Let the tomatoes cook
down a little (2 minutes). Add wine, shrimp, mussels, potatoes
and vegetables and let simmer for 8 minutes. Add lobster and herbs
and simmer for 2 minutes.
KITCHEN TIP:
The great thing about this lobster pot is that it's a one pot
dish. It can be done quickly and features simple fresh flavors. The recipe
can be adjusted to suit many needs. Add crushed red pepper flakes and
it becomes a spicy delight. Add a little curry or saffron and the dish
changes to suit any cuisine.
Be careful that the lobster is added late into the pot to insure
tender succulent meat. Two minutes is plenty. Also, any of the vegetables
are easily substituted for what ever your local farm stand has to
offer.
WINE PAIRING: Chef Russell suggests a
Chateau Fuisse, Puilly Fuisse, France 03.
A lighter chardonnay in the Burgundian style showcases this summer
style seafood stew.
