Maine Lobster logo
Search
Pete’s Belgian Waffles Lobster Meunière recipe image Pete’s Belgian Waffles Lobster Meunière recipe image

Pete’s Belgian Waffles Lobster Meunière

Recipe

Ingredients

Waffle
All Purpose Flour 

8 OUNCES

Sugar

2 OUNCES

Baking Powder

HALF AN OUNCE

Salt

1 TEASPOON

Egg Yolks

4

Milk

12 FLUID OUNCES

Clarified Butter

4 OUNCES

Egg Whites

ROOM TEMPERATURE 4

Nonstick Spray Pam

Bacon Strips

1 POUND

Lobster
Lobster Tails

8 MEDIUM SIZE

Lemon

1

Clarified Butter

2 OUNCES

Small Capers

3 TEASPOONS

Fish Sauce 

1 TEASPOON

Goat Cheese Spread
Fresh Parsley

1 OUNCE

Dried Oregano

Dried Tarragon

Or Italian Spices

Goat Cheese

10 OUNCES

Cream Cheese

5 OUNCES

Heavy Cream

2 OUNCES

Asparagus Frites
Asparagus

NORMAL OR THIN 2 OR 3 LBS

All Purpose Flour

12

Salt

1 TEASPOON

Granulated Sugar 3 Teaspoon

Baking Powder

1 1/2 TEASPOON

Beer/ Milk

8 – 10 FLUID OUNCES

Canola

FOR DEEP FRYING AS NEEDED

Lemon Butter Mayo
Powder Garlic

HALF A TEASPOON

Salt

AS NEEDED

Lemon Zest

GARNISH

Egg Yolks

2

Lemon Juice

1 FLUID OUNCE

Dijon Mustard

1 TABLESPOON

Browned Butter

4 OUNCES ( 1 STICK OF WHOLE BUTTER BROWNED IN A SAUCE PAN)

Bacon Bits

GARNISH

Directions

Step 1: Method

  1. Place bacon on a sheet pan
  2. Set the oven at 350 degree
  3. Place bacon inside the oven while oven is cold and bake for 30 minutes or until crispy
  4. Once crispy chop up to nice size bits not too small

Step 2: Waffles

  1. Sift together the flour ,sugar , baking powder , and salt into a large mixing bowl
  2. In a separate bowl beat together the egg yolks, milk and melted butter throw in crispy bacon bits
  3. Make a well in the center of the dry ingredients and pour in the milk and egg mixture
  4. Lightly whisk the dry ingredients into the well, stirring until just combined
  5. Preheat waffle iron
  6. Whip egg whites to soft peaks and fold the egg whites into the batter in two separate steps.
  7. Ladle the batter onto the waffle iron after spraying it with a non stick spray. Close the top and cook until waffles are crisp

Step 3: Lobster

  1. Set a deep stock pot to boil with water.
  2. Grab you lobster tails and blanch them for a minute.
  3. Then take out and steep for in an ice water bath for a minute or two minutes and then remove them and cut the shell and split the tail in half.
  4. Grab a shallow sauté pan and at medium heat and heat up about 4 ounces of better and brown when getting slight brown squeeze the lemon and splash the fish sauce and and your capers. Incorporate all flavors and turn off.
  5. In a cephalon or iron pan coat it with neutral oil and heat till hot and quickly sear your lobster tail half briefly to get a nice sear on the outside.
  6. Once lobster is seared briefly toss them in the meunière sauce you made in the other sauce pan. Just in its hot to warming state.

Step 4: Goat cheese spread

  1. Grab your goat cheese stick and place it in your vita prep or robo coupe and also add you cream cheese and heavy cream and chopped parsley.
  2. Blend together till thick creamy consistency.
  3. Grab a rubber spatula and clean mixture into a piping bag.

Step 5: Asparagus frites

  1. Cut stems off of your asparagus and cut into halves.
  2. In a large stock pot boil water with salt.
  3. Blanch your asparagus for one minute or two
  4. Dunk in a ice water bath to stop cooking
  5. In a vita prep or bowl mix your all purpose flour milk or beer salt ,sugar,baking powder
  6. Heat up your deep fryer or a large stock pot with canola to 300 degrees.
  7. Dip blanched asparagus into batter and individually place each fully coated asparagus into the hot oil.
  8. Once all fried salt and pepper to desired amount

Step 6: Lemon butter dipping mayo

  1. Whisk together the egg yolk,lemon, garlic and Dijon mustard
  2. Add brown butter slowly in a steady stream while whisking
  3. Finish emulsification with vegetable oil or melted clarified butter to adjust consistency.

Order Maine Lobster