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CHEFS WITH PANACHE - VERMONT
The Chop House, The Equinox
New England regional cuisine at its best.

Chef Jeffrey Russell
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
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.


Photos: Courtesy of The Equinox Resort & Spa
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