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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