Zipper back shrimp and nova scotia lobster with potato, leek and gooseberry hash recipe

Step 1

For the Zipper Back Shrimp: Skewer shrimp and season with herbs, lemon juice and salt and pepper. Place on hot grill for approximately 2 minutes on each side, or until pink and firm. Set aside.

Step 2

For the Nova Scotia Lobster: Steam lobster. Crack shells and remove meat from claws and tail. Set aside.

Step 3

For the Potato, Leek and Gooseberry Hash: Preheat oven to 325 degrees. Steam potatoes until fork tender. In a saute pan, add oil and garlic. Saute until golden. Add potatoes, saute until incorporated. Add leek, gooseberry concasse, herbs, salt and pepper.

Step 4

In ramekin, line with spinach. Spoon hash into mold and cover with remaining spinach. Place in water bath and in oven for approximately 15 minutes, or to heat through. Set aside.

Step 5

For the Red Wine Beurre Blanc: In a saute pan, add red wine and lobster stock. Bring to a boil and add garlic and shallot. Reduce heat to a simmer and reduce liquid by half. Add zest. Whisk in butter to emulsify. Season with salt and pepper. Add tomato and chives. Set aside.

Step 6

To plate:

Step 7

Place spinach mold in center of plate. Place shrimp and lobster around mold. Lightly pour beurre blanc around plate. Garnish with lemon wedges and/or additional gooseberries.