Spicy Lobster Fritters with Zucchini Puree and Herb Salad with Orange-Soy Vinaigrette

November 3, 2011 9:09:19 AM PDT
Matt Eversman will open, OON Chicago, a casual elegant dining experience serving Southeast Asian style cuisine influenced by contemporary American.

  • 1 Large lobster tail, raw with shell removed
  • 1/4 lbs shrimp, raw with shell and tail removed
  • 1 Tblspn shallot, minced
  • 1 Clove garlic, minced
  • 1/2 Vanilla bean pod worth of seeds
  • 1 Tblspn Serano chilies, minced
  • 1/2 teaspn cumin, ground
  • Salt and Pepper
  • Panko bread crumbs
  • Oil for frying

Combine shrimp, shallot, garlic, vanilla seeds, chilies and cumin in a food processor. Process until everything is completely smooth with no big pieces. Set aside.

Cut the lobster tail into 1/2 in cubes. Combine with the pureed shrimp mix. The shrimp will act as a binder to keep the fritters intact. Do not over mix being careful to not crush the delicate lobster.

Divide the mix into 1 oz portions. Roll into balls and gently coat with the Panko bread crumbs. Fry the fritters in 350 degree oil until golden brown. Remove from the oil and drain on a rack.

  • 2 Tblspn fresh orange juice
  • Zest of 1/2 orange
  • 1 teaspn grated ginger
  • 1 teaspn soy sauce
  • 2 teaspn honey
  • 5 Tblspn neutral flavored oil
  • 6 orange sections
  • 2 Tblspn carrots, shaved
  • 2 Tblspn celery root, shaved
  • 2 Tblspn parsley leaves
  • 2 Tblspn cilantro leaves
  • 2 Tblspn carrot tops

To make the vinaigrette combine the orange juice, orange zest, ginger, soy sauce and honey. With a wire whisk, slowly incorporate oil to create an emulsion.

To assemble, combine orange segments, carrots, celery root, parsley, cilantro and carrot tops. Lightly toss with vinaigrette and season with salt and pepper.

    Zucchini Puree
  • 1 cup zucchini, green skin only
  • 1 large shallot, minced
  • 2 Tblspn butter
  • 1/2 cup white wine
  • 2 Tblspn sugar
  • 1 Tblspn lemon juice
  • Oil to emulsify

In a saucepan, very slowly sweat zucchini and shallots in the butter until tender. Add wine and reduce the liquid by half. Remove from heat and cool in the fridge. Once cool, transfer to a blender, add the sugar and lemon juice and puree until very smooth. With the blender on high speed, very slowly drizzle the oil into the puree to emulsify.

Load Comments