Chorizo, beets, turnips and basil all brought together by the magnificent lobster. This recipe is brought to you by Copper Chefs' JP Pedras who has traveled the world to gain inspiration for his recipes. —Conor Moran
Cognac or bourbon
Fresh macadamia nuts not salted or roasted
Cook the lobster in boiling water with a little bit of vinegar, carrots, onions, pepper seeds and bay leaf (tail separated from the claws). 4 min for the tail and 6 min for the claws. Once cooked and still hot brake the shells from the tails and claws to recuperate and the flesh (try to keep the flesh intact). Save the flesh for later on.
Get the head of the lobster and the shells from the tail and claws and put in a pot with olive oil. Cook them in a medium heat for about 10 min. pour now the cognac/ bourbon and flambé. Let it reduce for about 3-5 min. This will evaporate the alcohol. Now add the white wine and let it reduce the same way as the cognac/bourbon. Add the cream and bring it to a boil. Once boiled put the basil and a lid on and let it rest for about 30 minutes. This will permit the basil to infuse with the cream just like making tea.
Now save for later on.
Peel the chorizo (good quality chorizos have a skin, always better to take them off). Cut them into fine juliennes and roast them in a high heat sauté pan. No need for olive oil since chorizo has a lot of fat.
Once with a nice coloration save them on a absorbent paper tower. This will dry the chorizo
Save for platting later on.
In a cooking tray season the macadamias with kosher salt (preference) and cook them in an oven at 350 F for about 5 – 10 min. They need to be brown but not too much or else they will taste like burned.
Beets and Turnips
Wash and peel the vegetables and cut them the same size. Small rectangles would be best but the shape is up to your choice. Cook them separately in a pot with olive salt.
Platting is a suggestion, you can serve the way you prefer but he is how we pictured this recipe. On a rould plat open the burrata cheese and season on top of it with salt olive oil and pepper. Lay the cooked chorizos on top of it.
The pieces of lobster should be reheated in the basil infusion and then placed on top of the chorizos.
The beets, turnips and macadamias would be placed around the Burrata. Drizzle the rest of the sauce around the plate for decoration.
Serve it while is still hot