THE Dish: Chef Billy Oliva's lobster stuffed prime rib

(CBS News) Delmonico's, which opened in 1837, is one of America's oldest fine-dining restaurants and home to some of the country's most classic dishes. Chef Billy Oliva is the current executive chef for the Delmonico's Restaurant Group, which includes Delmonico's Restaurant, Delmonico's Kitchen and the newly opened Delmonico's of Southampton Est. 1837.

Special Section: Food and Wine

Oliva took his first restaurant job at age 12 at Fraunces Tavern in New York City's financial district. He then studied his way through the Culinary Institute of America, graduating and working at many restaurants around the United States and Europe.

The chef is touted with forming the culinary direction of Delmonico's franchise sister restaurant, Delmonico's Kitchen, which launched in November 2012 in Manhattan. He melds modern techniques and the classic Delmonico's fare to bring together the full menu.

Oliva shared his ultimate surf and turf dish, lobster-stuffed prime rib, as well as many other iconic culinary delights from Delmonico's on "CBS This Morning: Saturday."

Surf and Turf: Lobster Stuffed Prime Rib

10 pounds of boneless or bone-in standing prime rib roast

3 (1 1/2-pound) live lobsters

1/2 stick (1/4 cup) unsalted butter

2 tablespoons, plus 1 teaspoon medium-dry sherry

3 tablespoons, plus 1 teaspoons of brandy

1 1/2 cups heavy cream

1/4 teaspoon of freshly grated nutmeg

Cayenne to taste

4 large egg yolks, beaten well

Toast points as an accompaniment

1. Position roast on work surface with bones upright.

2. With a long, sharp knife, start at the top and work down, cutting a 5- to 6-inch crevice between the bones and the meat.

3. Be sure to keep the bones attached. Gently pry the bones away from the meat, creating space. Fill the crevice with the lobster stuffing, making sure to pack firmly.

4. Press the bones in to compact stuffing.

5. Tie the bones back in place with three to four loops of kitchen string. Bring the string completely around the roast to secure it and to keep the stuffing in place.

6. Into a large kettle of boiling salted water plunge the lobsters, head first and boil them, covered, for 8 minutes from the time the water returns to a boil.

7. Transfer the lobsters with tongs to a cutting board and let them cool until they can be handled. Break off the claws at the body and crack them.

8. Remove all lobster meat, place on a board and chop it into 1/4 pieces.

9. In a heavy saucepan cook the lobster meat in the butter over moderate heat, stirring occasionally, for 2 minutes, add 2 tablespoons of the sherry and 3 tablespoons of the brandy, and cook the mixture, stirring, for 2 minutes.

10.Transfer the lobster meat with a slotted spoon to a bowl. Add the cream to the sherry mixture and boil the mixture until it is reduced to about 1 cup.

11.Reduce the heat to low and stir in the remaining 1-teaspoon sherry, the remaining 1-teaspoon brandy, the nutmeg, the cayenne, and salt to taste.

12.Whisk in the yolks, cook the mixture, whisking constantly, until it registers 140 degrees on a deep-fat thermometer, and cook it, whisking, for 3 minutes more.

13.Spread the lobster stuffing throughout the center of the rib roast.

14.Preheat oven to 325 degrees.

15.Heat a large roasting pan over two burners at medium-high heat.

16.Place roast in hot pan and cook 6-8 minutes until browned on all sides.

17.Remove roast from pan. Set wire rack in pan, and then set roast on rack. Season generously with salt and pepper to taste.

18.Place roast on lower rack of oven and roast about 2-1/2 hours, or until a meat thermometer registers 130 degrees.

19.Let it stand for 20 minutes before slicing.

Grilled Asparagus with Hen Egg and Truffle Vinaigrette

1 large bunch of asparagus

1/2 pound chanterelles

1/2 pound shitake mushrooms, farm fresh

4 hen eggs, farm fresh

2 ounces truffle feelings

1 teaspoon dijon mustard

2 teaspoons champagne vinegar

1 egg yolk

1 teaspoon truffle honey

6 teaspoons extra virgin olive oil

Truffle vinaigrette

Salt

Pepper

1. Put all ingredients, except olive oil, into a blender.

2. Drizzle olive oil to emulsify and then set aside.

3. Boil 4 quarts of water with salt.

4. Clean mushrooms in a hot pan with olive oil and saute mushrooms until golden.

5. While mushrooms are cooking, blanch asparagus.

6. Coat asparagus with olive oil, salt, and pepper, and grill. In a large pan, fry hen eggs (sunny side up).

7. When all is cooked, separate asparagus onto 4 plates.

8. Put mushrooms over base of asparagus and top with sunny side eggs.

9. Lastly, drizzle truffle vinaigrette on top.

Smoked Gouda Alaskan King Crab Mac 'n' Cheese

1 pound torchio pasta

2 tablespoons olive oil

8 tablespoons of butter

2 shallots, finely diced

4 scallions, sliced thin on bias

1 cup of small red and yellow peppers, diced and mixed

4 cloves of garlic, chopped

2 bay leaves

2 tablespoons of Italian parsley, chopped

1 tablespoon thyme, chopped

1/4 pound of Alaskan king crab, shelled and cleaned

2 cups of milk

1/2 cup of heavy cream

3 tablespoons of A-P flour

Grated nutmeg

1/2 cup smoked gouda

1 cup of parmigianino

1 cup of panko crumbs

Salt and freshly ground pepper to taste

1. Bring a large pot of slated water to a boil.

2. Then blanch pasta for about 5 minutes and shock, drain, and set aside.

3. In a medium saucepan, heat oil and 2 tablespoons of butter on medium flame. Add shallots, scallions, red and yellow peppers, garlic, and herbs.

4. Season with salt and pepper and cook until vegetables soften.

5. Remove from heat and gently fold crab into vegetable mixture. Set aside.

6. In a saucepan, melt 4 tablespoons of butter over a low flame. Add flour and mix.

7. Look for a few minutes to make a roux. Add the milk and heavy cream, then season with nutmeg, salt, and freshly ground pepper.

8. Cook until it thickens and can coat the back of a spoon. Then, add the cheese and remove from the flame. Mix until all the cheese has melted into sauce.

9. Add pasta-crab-vegetable mix and transfer into baking dish.

10.Toss panko crumbs with the remaining melted butter and then use this mixture to form a crust on top of the baking dish. Sprinkle parmesan on top.

11.Bake at 375 degrees until crust is golden brown, approximately 10 minutes.

12. Serve while bubbling.

Delmonico's Maple Brook Farms Burrata With Roasted Local Peach

8 oz. Maple Brook Farms Burrata (sliced into halves)

4 thin slices of La Quercia prosciutto

3 1/2 cups baby arugula

1 heirloom tomato

1 local ripe peach (pitted, sliced into halves)

1 tablespoon extra virgin olive oil

1 teaspoon honey

2 teaspoons lemon juice

1 teaspoon white truffle honey

1 teaspoon of saba

Sea salt & fresh ground black pepper to taste

Roasted Peach

1. Preheat oven to 400 degrees.

2. Peach should be pitted and cut in half. Toss peach halves with olive oil, honey, sea salt & black pepper and 1 teaspoon of lemon juice.

3. Place peach halves on a baking tray with the cut side facing up. Roast for 15-20 minutes until peach is tender, but not mushy. Set aside to cool.

Salad

1. Toss arugula with 1 tablespoon of extra virgin olive oil, freshly ground black pepper, salt, and 1 teaspoon of lemon juice. Set aside.

2. Slice heirloom tomato into thick slices. Season tomato slices and burrata with extra virgin olive oil, and salt pepper to taste. Drizzle buratta with white truffle honey.

3. Arrange arugula, burrata, tomato, prosciutto and roasted peach on a plate, drizzle with saba and serve.

Delmonico's Baked Alaska

Walnut Sponge

8 ounce egg yolks

5 ounces of sugar

8 ounce egg whites

6 ounces sifted all purpose flour

5 ounces chopped walnuts

Apricot Compote

1 pound dried apricots, roughly chopped

2 tablespoons sugar

2 star anise

2 whole cloves

1 vanilla pod, split lengthwise

1 1/2 cups orange juice

1 1/2 cups water

Zest of 1 orange

Banana Ice Cream

1 1/2 pints milk

1 1/2 pints heavy cream

12 ounces sugar

10 egg yolks

6 ounces puree banana

Italian meringue

1 pound sugar

4 ounces water

8 ounces egg whites

Walnut Sponge

1. Combine egg yolks with 2 ounces of sugar in a bowl of electric mixer.

2. Beat at medium speed until thick and light in color.

3. In another bowl, beat egg whites with remaining sugar to medium peaks.

4. Gently fold egg whites into egg yolk mixture.

5. Fold sifted flour and chopped walnuts into egg mixture.

6. Spread batter on parchment lined sheet pan and bake at 425 degrees for 10-15 minutes.

7. When cooled, completely cut into 3 inch rounds and set aside.

Apricot Compote

1. Put all compote ingredients into heavy bottom pan and bring mixture to a boil.

2. Reduce heat and simmer until apricots are cooked and liquid forms a syrup.

Banana Ice Cream

1. Place milk, cream, half of the sugar, and vanilla bean in a saucepan and bring mixture to a boil. Blend egg yolks with remaining sugar.

2. Temper the egg yolk mixture into the hot milk mixture.

3. Add banana puree and heat slowly until mixture thickens to coat back of spoon.

4. Stain mixture and allow to cool in ice bath.

5. Refrigerate overnight.

6. Prepare mixture in ice cream machine.

7. Reserve in freezer until assembly.

Italian Meringue

1. Preheat oven to 425 degrees.

2. Place walnut cake rounds on a serving plate.

3. Top walnut cake rounds with apricot compote. Scoop a generous portion of banana ice cream onto apricot compote.

4. Place Italian meringue in pastry bag and completely cover the ice cream, walnut cake, and compote with meringue.

5. Bake in preheated oven at 425 degrees for 4 minutes or until meringue is slightly browned and crispy.

Thymeline 1837

1 1/2 - 2 ounces Ketel One vodka

2 ounces fresh lemon juice

1 1/2 ounces thyme infused simple syrup

Fresh sprig of thyme

1. Mix all ingredients.

2. Strain and serve over rice.

3. Garnish with thyme sprig.

  • Shoshana Davis

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