Grilled Swordfish with Lobster Butter, Herb & Micro Green Salad with Maine Lobster & Fennel Olive Oil Dressing

The Duck Club Grill, Monterey

Serves 4

2 ea. 1 lb. Maine Lobster
4 ea. 5 oz. center cut swordfish steaks
8 tablespoon Micro Greens and Herbs

Lobster Stock/Syrup
2 ea. shells from Lobster (thoroughly cleaned and washed with out any guts)
1 cup Chardonnay
Bay leaf, peppercorn, thyme, tarragon onion, in small amounts enough for a small stock

Lemon Butter
4 oz. unsalted butter
4 oz. Chardonnay
2 oz. lemon juice
1 oz. heavy cream
2 tsp. shallots, chopped

Lobster Butter
4 oz. unsalted butter
2 oz. lobster meat
1/2 teaspoon tumeric & paprika, mixed
1 tsp. lemon juice
1 tsp. shallots, chopped
1 tsp. tarragon, chopped
1 tsp. Sherry wine
1 tsp. Lobster Syrup

Vinaigrette
4 tsp. extra virgin olive oil (Les Baux or Puget)
1 tsp. lemon juice
1/2 tsp. fennel pollen
1 tsp. Dijon mustard
2 tsp. parsley, basil, & tarragon mixed
1/4 tsp. salt
1/4 tsp. black pepper, freshly ground

Lobster
1.Cook lobsters in steamer or large pot with court bouillon, pickling spice, and lemon.
2. Cool the lobster and break open and remove all the meat.
3. Reserve the shells for lobster stock. Cut the tail into small chunks and try and keep the four claws intact for garnish

Lobster Stock/Syrup
1. Sweat the shells in a large pot. When shells are very red add the wine and aromatics.
2. Then add approx. 2 cups of water. Bring to boil and cook slowly for about one hour.
3. Strain through a fine strainer.
4. Return juice to a pot and reduce till the stock gets thick and syrupy. This should yield about 4-5 tsp. Be quick when reducing as it can burn easily and needs to be removed from the pot into a ceramic dish immediately or it will stick like glue to the pot.

Lemon Butter
1. Place wine, lemon and shallots in saucepan and reduce liquids slowly until the pan is almost dry.
2. Add cream and slowly reduce by half.
3. On and off the fire, carefully whisk in cold pieces of the butter. This should be done on and off the heat so the butter does not either melt or cool down the sauce. Keep it warm but not hot until later.

Lobster Butter
1. Warm the lobster meat with the syrup, lemon juice, shallots, turmeric/paprika and sherry together with the lobster. Place in food processor and puree.
2. When smooth, slowly add the butter while processing. The butter should be a light orange in color.
3. Remove and place in cooler.

Vinaigrette
1. Combine in a blender all ingredients except oil.
2. Blend together smooth and then add the oil. Season to taste.

Swordfish
1. Broil the swordfish and cook keeping it juicy.
2. Place the micro greens/herbs in a mixing bowl along with the lobster chunks.
3. Add the lobster dressing and toss together.
4. Place the lemon butter in a small sauté pan and warm over heat stirring in the lobster butter.
5. Place the Lobster Sauce on the plate with swordfish on top.
6. Place the lobster micro green salad on top of the fish. Garnish with small vegetables.