Pete’s Belgian Waffles Lobster Meunière
It’s a crispy buttery waffle that’s infused with bacon with a goat cheese spread crisp lobster in meunière sauce topped with crispy bacon bits and on the side of battered asparagus cut like fries with a lemon butter dipping mayo.
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 tails 8 medium size
Clarified butter 2 ounces
Small capers 3 teaspoons
Fish sauce 1 teaspoon
Goat cheese spread
Goat cheese 10 ounces
Cream cheese 5 ounces
Heavy cream 2 ounces
Fresh parsley 1 ounce
Or Italian spices
Normal or thin asparagus 2 or 3 lbs
All purpose flour 12
Beer/ milk 8 – 10 fluid ounces
Salt 1 teaspoon
Granulated Sugar 3 teaspoon
Baking powder 1 1/2 teaspoon
Canola for deep frying as needed
Lemon butter Mayo
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)
Powder garlic half a teaspoon
Salt as needed
Bacon bits garnish
Lemon zest garnish
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
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
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.
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.
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
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.