Tuesday, November 19, 2013

Lobster and Yellow Beet Borscht

Lobster and Yellow Beet Borscht

Adapted from Charlie Trotter's "Workin' More Kitchen Sessions"

Yield: 2 servings with plenty of left over borscht.
  • 4 or 5 (about 1 1/4 pounds) Medium Yellow Beets
  • 1/2 Cup Water
  • 3 Bay Leaves
  • 1 Whole Star Anise
  • 2 Whole Cloves
  • 3 Cups Vegetable Stock
  • 4 Baby Red Beets
  • 3 Tbs Extra Virgin Olive Oil
  • 3 Tbs Fresh Dill
  • 1 Large (about 10 oz) Lobster Tail or one whole lobster, cooked
  • 1 Tsp. Lemon Juice
  • 1/4 Cup Heart of Palm, sliced diagonally
  • 1 Tbs Prepared Horseradish
  • 1 Cup Firmly packed fresh dill
  • 1/2 Cup Creme Fraiche
  • 1 Cup Mascarpone
  • 1 Tbs Lime juice
  • 1/4 Cup Prepared Horseradish
  • Salt
  • Pepper
Cooking Directions
    I used one huge Yellow Beet

    Prepare the beets:
  1. Preheat the oven to 350 F. Place the yellow beets in an oven proof pan with the water, 1 Tbs. olive oil, the bay leaves, star anise and whole cloves. Season with salt and pepper and cover tightly with aluminum foil.
  2. Place the red beets in an oven proof pan with 1 Tbs olive oil. Season with salt and pepper and cover tightly with aluminum foil.
  3. Roast the yellow beets for about 90 minutes, the red beets for about 45 minutes or until they are tender.
  4. While the beets are roasting make garnishes
  5. In a blender puree 1 cup dill, the mascarpone, creme fraiche, lime juice, and horseradish. Force the mixture through a fine sieve to remove the un-pureed bits of dill (optional). Place the mixture in a small covered container and freeze.
  6. Slice the lobster tail into 8 rounds and chop 1 Tbs. dill. In a small bowl toss with the lobster and lemon juice.
  7. In another bowl, toss the hearts of palm with 1 Tbs prepared horseradish
  8. Cover both and refrigerate until ready to serve.
  9. Make the Borscht:
  10. When the beets are cool enough to handle peel them.
  11. Cut the red beets half and set aside, covered.
  12. Chop the yellow beets coarsely and puree them in a blender with the vegetable stock. Season with salt a pepper and refrigerate, covered, until it's time to serve.
  13. Assemble and Serve:
  14. Ladle the borscht into two bowls (there will be plenty left over). Arrange the lobster and red beets artistically with some of the hearts of palm in the middle.Top with a spoonful of the dill cream mixture, drizzle a bit of olive oil on top and serve.

As written this is chilled borscht. It works wonderfully warm as well.

Star anise and hearts of palm: If you happen to have a Chinese market near you, they'll have the star anise. You'll find canned hearts of palm in the Hispanic section of your local grocery store under the name "palmitos". Goya and Roland are common brands. They can be left out entirely and the dish will still be delicious, but of course Amazon's Grocery section has both.

The Beets: The original recipe calls for "medium beets". I figure that means about 4 ounces each. Our market had the giant ones you see in the pictures at a bit over a pound each. So one of those was enough. The "baby beets" I used came from our garden. If you can't find little ones you can cut a "regular size" one into 8 wedges.

The Dairy: Large grocery stores will have both the creme fraiche and mascarpone in little plastic tubs. Even the miserable Giant in our neighborhood had 'em.

The Lobster: Live lobster is often on sale, at least here in the north east. One medium sized lobster will yield enough meat for 2 servings.

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