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| Cactus Creek Lobster Chile |
Ingredients Needed:
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| Directions: Smoke lobster meat and claw meat Peel Roma tomatoes, then char in the over under the broiler for about 4 minutes. Cool Shuck corn, place on hot BBQ grill, cook until kernels are caramelized and golden brown, remove, cool, and cut off of cob. Chill corn. Reduce heavy cream by half over low heat; this will take about an hour to an hour and one half over VERY low heat. Do not allow to boil at any point. Soak one Ancho Chile in 4 oz hot water for one hour, place into blender and puree. Set aside. Actual cooking of item; Heat sauté pan over medium heat, add olive oil and clarified butter. Add lobster meat and lobster claw meat, sauté over medium heat, add corn and tomatoes, cook 1 minute, deglaze with tequila, allow to flame slightly and reduce by half. Add reduced cream and 1/3 of Ancho Chile puree and salt, Taste for flavor, if more Chile flavor is desired, add more puree slowly and incrementally until desired flavor is reached. Stir well but carefully. Carefully divide Lobster Chile to pasta bowls, reserving claw meat for perimeter or bowl edge. Squeeze a small amount of Queso fresco over Lobster Chile in any design you like, be Artistic and have fun! Dust top of Lobster Chile with Ground cumin, dust edge of bowls with Chile powder, sprinkle chopped cilantro over lobster Chile and serve immediately. **If possible, lightly smoke the lobster on your Barbeque, if not possible, this recipe works fine regardless of smoking. **Make sure you properly cool and refrigerate all items after prepping them, Do not allow Lobster to sit at room temperature for any extended period of time. Chris Romm, Executive Chef Bonanza Casino Reno Nevada |
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