Chef Ardon Mofford’s Twist on Lobster Supper

No trip to Sydney, NS would be complete without a meal at Governors Pub & Eatery.

There you'll find fresh from the ocean seafood, gorgeous views of the harbour, two outdoor patios and of course Cape Breton hospitality of the finest kind.

For two generations the restaurant has welcomed hungry tourist, discerning local and music lover alike (yes - there's great live music played in the upstairs pub)

Chef Ardon MoffordChef Ardon Mofford has created an outstanding menu - with everything from scrumptious scallops to hand-cut steaks to freshly baked breads. It's the “homemade cooking with a gourmet touch” that sets them apart... oh and did we mention the Lobster?!

We're so grateful Chef Mofford for sharing with us his ever so tasty 'Twist on a Cape Breton Classic Lobster Supper'.

Summer's Simple Pleasures have never been more pleasing!

Cheers to you Chef!!! SABS

Okay... so if you're like me you're thinking - that picture above is just not possible in your kitchen - but Chef Mofford has mapped out the recipe for us - breaking it down first by ingredients followed with step by step instructions for each element, until you too have plated this delightful meal... you can do it! 🙂

1 one and quarter Pound slightly cooked lobster (approximately 3 minutes)

½ lb real butter

½ cup white wine

½ teaspoon fresh cracked pepper

½ tablespoon ancho pepper paste

½ lemon zested and squeezed

Blanch the lobster for 2 minutes in boiling salted water. Place in ice bath to help stop cooking and dismantle tail.

Mix rest of ingredients in a sauce pot and bring to a simmer temperature then place tail in poaching liquid.

Poach tail for 6-7 minutes until lobster meat just turns white.

1 Tablespoon  of lemon juice

1 teaspoon of highland gold maple syrup

½ teaspoon sea salt

½ teaspoon of fresh cracked pepper

3 Tablespoons of mayonnaise

½ teaspoon Dijon mustard

½ teaspoon roasted garlic

2 oz carrot peeled and julienned

1 oz radicchio julienned

1 oz red onion julienned

1 oz fresh chives (length of carrots)

1 oz fresh apples julienned

Mix first set of ingredients in a small bowl to make a sauce.

Mix vegetables together in a separate bowl. Mix sauce in with vegetable and set aside.

½ Lb. peeled and diced medium sweet potato (cooked thoroughly)

Zest of one lime

1 tablespoon real butter

¼ teaspoon roasted garlic

1 tablespoon maple syrup

Sea salt and pepper to taste

Cook the sweet potato until thoroughly cooked and puree through a food mill.

Add rest of ingredients. Place mix into a sauce pan and cook for 3-4 minutes to extract any extra water.

Roasted leftover lobster shells

1 cup vegetable or fish stock

3 oz mirepoix

½ tablespoon tomato paste

½ cup cooked rice

½ oz Glen Breton whiskey

sea salt and pepper to taste

Roast the lobster shells until moisture is evaporated.

Sauté mirepoix until tender and add tomato paste and cook until evenly dispersed. Add lobster shells and sauté all together.

Place on cover and let steam for 4-5 minutes to extra lobster flavor. Add whiskey and flambé to burn off alcohol.

Add stock and rice and let simmer for 20 minutes.

Puree the whole mixture and send through a china cap (very fine-meshed strainer) and reduce sauce until it is thick enough to coat the back of a spoon.

Garnish plate with drops of heavy cream, fresh chives, and lemon twist.

For more information on Governors Pub & Eatery

Visit their website www.governorseatery.com

Find them on Facebook by clicking here

Follow them on Twitter @governorspub

.

SABS Note of Noteworthiness

Chef Mofford is on the team bringing you Cape Breton's great big culinary event...

RIGHT SOME GOOD

Click here for all the delicious details.

.

1 Comment »

  1. [...] on seaandbescene.com Like this:LikeBe the first to like this. [...]

    Pingback by Chef Ardon Mofford’s Twist on Lobster Supper « caperblogger — July 19, 2012 @ 5:16 pm


Leave a comment

Click here to listen and download SEA AND BE SCENE...And HEARD with special guest JANICE LANDRY