Page 50 - Flathead Beacon // 8.20.14

50 | AUGUST 20, 2014
ARTS & ENTERTAINMENT FLATHEADBEACON.COM SIDE DISH Chef Howard Karp
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HERE’S A REFRESHING SUM- mer salad that doesn’t use tra- ditional leafy greens. Instead, it features garden fresh sugar snap peas made into a sweet puree sauce with co- conut milk. I came up with this creation last summer and found that the combi- nation of lobster, pickled rhubarb and green tomatoes create a unique and de- licious contrast. It is now one of my fa- vorite summer first course menu items. This dish is all about the peas, so, if you prefer, you can substitute the lobster seared sea scallops. For a vegetarian op- tion, simply use a scoop of fresh ricotta cheese rather than lobster.
Yield: 4 servings
INGREDIENTS:
• 5 cups sugar snap peas, strings re-
moved and trimmed
• 4 Tbsp. unsweetened coconut milk
• 1/2 cup coconut water (if needed)
• Extra virgin olive oil, to taste
• Fresh lime juice, to taste
• Salt and white pepper, to taste
• 4-6 oz. lobster tails
• 1/4 cup diced pickled rhubarb (recipe
below)
• 1/4 cup diced pickle green tomatoes
(recipe below)
• Fresh lemon juice, to taste
Blanch 1 cup of snap peas in salted boiling water for about 90 seconds, then shock in ice water bath. Remove from ice bath and save for pea sauce.
The remainder of sugar snaps should be crunchy, so only blanch the remain- ing 4 cups of peas for 45 seconds, then remove and shock in ice water and pat dry. Cut into pieces on the diagonal. Save the boiling water and ice water for the lobster.
To make the pea sauce, combine 1 cup of the tender snap peas, coconut wa- ter, coconut milk (as needed for consis- tency) and 1⁄2 tablespoon of extra- virgin olive oil in a blender and process until smooth and creamy. Pass through a fine mesh. Season with lime juice, salt and pepper and refrigerate.
Soft boil lobster tails in the shell for 5 minutes and then shock in ice water. Remove tail meat from the shell and cut tails on a diagonal into 1⁄4-inch-thick slices.
In a large bowl, combine the lob- ster, crunchy sliced snap peas, pickled rhubarb and pickled green tomatoes.
Season with extra-virgin olive oil, lem- on juice salt and pepper. Spoon the pea sauce into bowls and top with the lobster salad.
PICKLED RHUBARB
• 2 cups rhubarb, sliced into 2-inch
pieces
• 3/4 cup rice vinegar
• 1/4 cup water
• 1/4 cup sugar
• 1 Tbsp. salt
• 1/2 teaspoon minced ginger
In a stockpot, combine all ingredients except rhubarb and bring to a boil. Allow mixture to cool to room temperature, pour over rhubarb and refrigerate over- night.
PICKLED GREEN TOMATOES • 3/4 cup rice vinegar
• 1/4 cup water
• 1/4 cup sugar
• 1 Tbsp. salt
• 1 1/2 pound sliced green tomatoes,
quartered
• 1/4 teaspoon coriander seeds
• 1/4 teaspoon fennel seeds
• 1/4 teaspoon mustard seed
• 1 garlic clove smashed 1 sprig thyme • 1 sprig tarragon
In a stockpot, combine all ingredi- ents except tomatoes and bring to a boil. Allow mixture to cool to room tempera- ture, pour over tomatoes and refrigerate overnight.
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Sugar Snap Peas with Lobster
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Chef Howard Karp is an instructor at The Culinary Institute of Montana at Flathead Valley Community College. For more information about the program, visit www.culinaryinstituteofmt.com.
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