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Home : Appetizers : Butter Poached Lobster Appetizer

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Butter Poached Lobster Appetizer

Contributed by: News Canada

Young Chef Cooks Up A Sizzling Future

(NC) - Considering a trip to Prince Edward Island - make sure to stop at Mavor's Bistro and Bar, the new restaurant at the Confederation Centre of the Arts in Charlottetown. Mavor's harbors a talented staff, in fact one of the bistro's chefs Kreg Graham has recently won a number of prestigious culinary events including the Knorr/CCF Junior Culinary Competition. Graham entered the competition last fall while completing his program at the Culinary Institute of Canada. His outstanding performance at both the provincial and national competition has garnered him an opportunity to support Culinary Team Canada, Canada's Culinary Olympic Team, at the 2004 VKD World Culinary Olympics in Erfurt, Germany. In addition he received a $5,000 cash prize!

Young Chef Cooks Up A Sizzling Future
Each year, the competition is open to Canadians 25 years of age and younger. Individuals interested in competing must first complete an entry form and satisfy application requirements set by the Canadian Culinary Federation. Each application is reviewed and rated by the judging panel, based on a pre-determined set of qualifying criteria. The provincial and national competitions involve the preparation of a three-course meal within a strictly regulated five hour time limit. Past competitors have gained a wealth of experience and have found the competition has given their career a boost. Complete entry details can be found at www.knorr.ca/jcc.

Try one of Graham's gold medal dishes at home - Butter Poached Lobster appetizer:

Ingredients:

  • 2 tbsp (30mL) Knorr Hollandaise Sauce Mix
  • 1/2 cup (125mL) white wine
  • juice of 1/2 a lemon
  • 1/2 cup (125mL) cream
  • 1 shallot, minced
  • 1 sprig of tarragon, minced
  • 1 cup (250mL) butter, cubed
  • 2 tsp (10mL) salt
  • 2 lobster tails

Directions:

To make the reduction, combine sauce mix with white wine, lemon juice, cream, shallot and tarragon in a heavy saucepan and simmer over medium heat until thickened. Mount the cold cubed butter into the reduction and add salt. Add cold cubed butter and salt until melted.

Add lobster tails and poach at low heat until lobster is opaque and cooked. Slice lobster and serve with chopped chives. Include a slice of lemon and warm butter for a succulent appetizer sure to impress family and guests.


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