Star-spangled surf 'n turf from Richard Blais

(CBS News) NEW YORK -- Celebrity chef Richard Blais helped "CBS This Morning: Saturday" celebrate Memorial Day, and he returned with a very special star-spangled dish to mark the Fourth of July.

Richard is a past winner on Bravo's "Top Chef All-Stars," and earlier this year was named a "rising star"' by Starchefs.com.

He's the chef and owner of The Spence in Atlanta, and is known for his many inventive cooking techniques.

For July 4th, Richard prepared a truly patriotic dish - a twist on the classic surf and turf - Lamb Ribs and Lobster Rolls.

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Blog: "What's Cooking"
Special section: Food and Wine

RECIPES

Lobster Rolls with Old Bayonnaise

Serves 4

  • 2 tablespoons white vinegar
  • 1 teaspoon black peppercorns
  • 1 bay leaf
  • 1 whole live lobster, about 1-1/2 pounds
  • 1/2 cup Homemade Aioli or mayonnaise
  • 2 teaspoons Old Bay seasoning
  • 1/2 teaspoon fish sauce
  • 1/2 teaspoon Sriracha
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup Pickled Celery or 2 stalks celery, sliced
  • 1/2 small Vidalia or other sweet white onion, finely diced
  • 1/4 cup finely chopped cilantro stems
  • 12 basil leaves, minced
  • 2 sprigs fresh tarragon, minced
  • 4 New England style lobster roll buns
  • 2 tablespoons unsalted butter, melted

1. Fill a large stockpot with water, add the peppercorns, bay leaf, and vinegar and bring to a boil over medium-high heat.

2. Place the lobster horizontally on a stable cutting board. Place one hand on the tail and hold it flat on the surface. With the other hand, put the tip of a large, sharp knife about 1 inch behind the eyes where the body meets the top of the tail with the blade facing the head. In a quick motion, press the tip of the knife straight down through the head and bring the blade down to the board to kill the lobster instantly.

3. Reduce the heat under the boiling water to maintain a simmer. Drop the lobster into the water, cover, and cook gently until the shell is bright red, about 15 minutes. While the lobster cooks, fill a large bowl with ice water. Drop the lobster into the ice water and let stand until completely cool. Twist the tail and claws from the lobster, and using kitchen shears, cut the meat out of the shells. (The body and shells can be frozen for use in stocks, soups, etc.) Coarsely chop the meat and transfer it to a medium bowl.

4. In a small bowl, stir the aioli, Old Bay, fish sauce, Sriracha, and salt and pepper together until combined. Add the dressing to the lobster and toss gently to combine. Add the celery, onion, cilantro stems, basil, and tarragon and toss gently to mix. Taste and adjust seasoning with salt and pepper, if necessary.

5. Heat a large skillet over medium-low heat. Brush both flat sides of the lobster roll buns with melted butter and place them, flat side down, in the skillet. Toast, turning once, until light golden brown, about 5 minutes total.

6. To serve, divide the lobster mixture into 4 portions and fill the toasted rolls. Serve immediately.

For the "turf" part of Richard's dish, and more of his recipes, go to Page 2.

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