One of the best dishes for August? A classic lobster roll.
On "The Early Show," he prepared his tasty twist on lobster rolls, along with some other dishes that showcase some of the best of the season.
Crispy Lobster Roll
1 whole brioche loaf
2 tablespoons mayonnaise
Juice from 2 limes
6 drops Tabasco sauce
1 teaspoon wasabi
1 tablespoon chopped cilantro
1 teaspoon salt
2 small new potatoes, cooked and finely diced
1 avocado, peeled and cut into 1/4-inch cubes
1 teaspoon sambal oelek
1 1/2 pounds cooked lobster meat
1 teaspoon chopped chives
2 teaspoons dried garlic
2 egg whites
2 tablespoons olive oil
1 tablespoon butter
1. Cut the crust off the brioche, and then cut the loaf lengthwise, slice as thin as possible. Lay plastic wrap on a flat work surface then place two slices of the brioche next to one another lengthwise, overlapping by about an inch. Brush with egg white.
2. Toss together the mayonnaise, lime juice, Tabasco, wasabi, cilantro, salt, potatoes, avocado and sambal oelek. Fold in lobster meat.
3. Spread two tablespoons of lobster salad on the brioche slices and sprinkle with chives and garlic. Wrap in plastic until about the size of a quarter. Refrigerate for 20 minutes.
4. Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a non-stick pan. Remove rolls from fridge and unwrap then add to pan and sauté until golden brown on all sides, lift out and place on paper towel.
5. To serve, cut rolls in 2-inch pieces.
Makes 1/2 cup
2 Jamaican chilies, chopped with ribs and seeds removed
4 jalapenos, chopped with ribs and seeds removed
1 1/2 teaspoon salt
1 teaspoon light brown sugar
2 garlic cloves, crushed
1. Toss the chilies with the salt and sugar and let sit for four hours. Heat a sauté pan over high heat. Add the chilies and sauté for 4 minutes.
2. Transfer to a small food processor with the garlic and puree until smooth.
Can be stored in an airtight container in the refrigerator for up to 1 week.
Corn & Tomato Orzo
2 cups orzo
1 cup corn
2 medium eggplants
6 tablespoons olive oil
4 garlic cloves, thinly sliced
1/2 vanilla bean
2 shallots, finely chopped
2 tablespoons dry white wine
1/2 cup crumbled feta cheese
2 cups halved cherry tomatoes
2 large egg yolks
8 basil leaves, torn into small pieces
Salt and freshly ground black pepper
1. Preheat the oven to 350°F.
2. Bring 6 cups salted water to a boil in a large pot. Add the orzo and cook until al dente, about 10 minutes. Strain and set aside.
3. In a small pot, bring 2 cups of water to a boil then add corn kernels. Cook for 1 minute then strain and set aside.
4. Cut the eggplants in half lengthwise and brush the cut sides with 3 tablespoons of the olive oil. Sprinkle the garlic on a baking sheet. Place the eggplants cut side down on the baking sheet and roast until tender, 40 minutes. Remove from the oven. When they are cool enough to handle, scoop the flesh from the eggplants and chop. Fold in corn. With a sharp knife, slice the vanilla bean lengthwise, then use the back of the knife to scrape the seeds into the eggplant-corn mix. Add the vanilla bean.
5. Heat the remaining 3 tablespoons olive oil in a large pot. Add the shallots and sauté until translucent, about 2 minutes. Add the cooked orzo and white wine and bring to a simmer. Cook for another 3 minutes. Stir in the eggplant and 2 tablespoons water and cook until heated through. Remove from the heat and fold in the feta, tomato, egg yolks, and basil. Remove and discard the vanilla bean. Stir well. Season with salt and pepper. To serve, divide the orzo among four bowls.
For more recipes, go to Page 2.