Sunday, September 28, 2008
Food, Recipes
Oh, Canada!
Nova Scotia lobster nachos at the Palm
The Palm Restaurant
By Chris Cannizzaro
As a child growing up in Saratoga Springs, N.Y., I really didn’t eat much lobster. My parents would have it for special occasions, but I didn’t acquire a taste for it until I was older.
When I first began my career at the Palm Restaurant in Philadelphia, I used to have nightmares about preparing lobsters, which is ironic since the Palm is nationally known for its jumbo Nova Scotia lobsters. That went on for about a week, and now we are just like old friends, except now, I get the last laugh.
Since lobster is one of our specialties, I’m often asked how to pick the best lobster, and how to tell if it's cooked. Always pick a live lobster that is active in the tank, and you know it is cooked just right—whether you are steaming, boiling or grilling—when the shell turns that vibrant red.
Lobsters are easy to prepare once you establish the technique. I think the best way is the way we do it here at the Palm in Buckhead, which is to split the lobster in half, broil the bodies and steam the claws. This makes for a different taste than just steaming the whole lobster, and really adds to the flavor.
There is nothing better than squeezing a little bit of lemon on a lobster and drenching it in melted butter. I think that’s the best way to eat it, but I still like to experiment with recipes to incorporate the lobster. One of my recent creations, and a favorite among our guests, is the lobster nachos.
Since we always have the freshest Nova Scotia lobsters flown in every day, I have ample lobster to work with and have used it in everything from salads to pasta and now nachos. One thing stays consistent though with every recipe including lobster: I always use the freshest and simplest ingredients that compliment the succulence of the lobster without masking the mouth-watering flavor. SP
Chris Cannizzaro is the executive chef at the Palm Restaurant. 3391 Peachtree Road NE · at the Westin Buckhead. · 404-814-1955. www.thepalm.com.
NOVA SCOTIA LOBSTER NACHOS
Ingredients
- 3 ounces cooked Nova Scotia lobster meat
- 2 tablespoons black bean and corn salsa (see recipe)
- 1 tablespoon tomato (small diced)
- 1 teaspoon red onion (small diced)
- 1 tablespoon scallions (small diced)
- ¼ cup avocado (small diced)
- 1 tablespoon lime juice
- 2 teaspoons cilantro
- 1 tablespoon sambal oelek (ground chili paste)
- 1 teaspoon extra virgin olive oil
- Salt and pepper to taste
- ½ cup grated gouda cheese
- 6 corn tortillas cut in ¼ rounds and fried (until crispy) l -24 chips
- 1 tablespoon (heaping) sour cream mixed with 1 teaspoon chili powder
- 1 cilantro sprig
Instructions:
Mix ingredients (lobster meat to extra virgin olive oil), season with salt and pepper and place in a small dish. Put under broiler to melt the cheese. Top with sour cream mixture and garnish with cilantro.
BLACK BEAN AND CORN SALSA
Ingredients:
- 1 cup black beans soaked overnight
- 2 cup frozen corn (sauté in blended oil, salt and pepper)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon cayenne pepper
- 1 red pepper diced
- ½ red onion diced
- ½ bunch fresh cilantro leaves chopped
- 3 scallions chopped
- 1 lime juiced
- 1 teaspoon extra virgin olive oil
- Salt and pepper to taste
Instructions:
After soaking beans overnight, drain and put in a 4-quart saucepot and fill with water. Cook until fork tender. Remove from heat, strain and cool. Mix all ingredients together once they have cooled down.
GUACAMOLE
Ingredients:
- 1 red ripe tomato seeded and chopped
- 1 small white onion diced
- 2 avocados
- Juice of one lime
- 1 garlic clove minced
- 1 teaspoon chopped cilantro
- Salt and pepper to taste
Instructions:
Combine all ingredients except for the avocados. Slice avocados in half and take out the seed. While in the shell slice the avocado horizontally and vertically, so that it will easily come out of the shell. Mash them up in a separate container, and fold the other ingredients in.