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Baked-Stuffed Carabineros with Siberian Supreme Caviar

November 3, 2024 By: Browne Trading Company
Baked-Stuffed Carabineros with Siberian Supreme Caviar

Time: 120 minutes

Don’t blame us but some have described our carabineros as better than lobster… Try this luxury plated recipe and let us know what you think!

INGREDIENTS

Yield: 12 servings

  • 12 ea Carabinero Prawns
  • 125g Siberian Supreme Caviar
  • For the Sauce:
  • 2 ea. shallots
  • 2 cloves garlic
  • ¼ tsp chili flakes
  • ½ C Armagnac
  • 1 C lobster stock
  • ¼ C heavy cream
  • ¼ C extra virgin olive oil
  • 30g sea urchin tongues
  • 2 tbsp butter
  • For the Herb Crumbs:
  • 1 C ground butter crackers
  • ½ tsp granulated garlic
  • ½ tsp dried parsley
  • ½ tsp dried oregano
  • ¼ tsp chili flake
  • 2 tbsp parmesan
  • 2 tbsp extra virgin olive oil
  • 2 tbsp melted butter

PREPARATION

Step 1

Cut each carabinero in half, lengthwise. Scoop out and clean the heads, reserving their contents. Remove the tail meat and discard the veins.

Step 2

Chop the tail meat, season with lemon zest and olive oil, and fill back into the clean shells. * You may be left with extra shells after using all tail meat.

Step 3

Combine all ingredients for the herb crumbs.

Step 4

Neatly top each carabinero with crumb mixture. Reserve cold.

Step 5

Start Preparing the Sauce

Step 6

Preheat oven to 400 F

Step 7

In a wide sauce pot, toast sliced garlic and shallot over medium low heat in olive oil.

Step 8

Add head contents and cook until bright red and fragrant. Add chili flakes and toast for 30 seconds.

Step 9

Add Armagnac and reduce by two-thirds. Add lobster stock, cook for 30 minutes.

Step 10

Add cream and bring to a simmer. Remove from heat and place sauce base into a blender. Blend on high for 1 minute.

Step 11

Lower blending speed to medium and add butter, olive oil, and sea urchin. Season with salt and lemon juice to taste.

Step 12

Strain through a fine mesh strainer into a sauce pot, keep warm.

Step 13

Bake carabineros for 10 minutes or until cooked through. Let cool for 2 minutes, season with lemon juice and parmesan.

Step 14

Top each carabinero with Siberian Supreme Caviar and serve with sea urchin emulsion.

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