Steamed Zucchini Blossoms Filled with Shrimp & Lobster
1 small onion
1 head of garlic
Heavy cream (preferably not ultra-pasteurized)
Canned Italian tomatoes
1/4 cup white wine
1 large bunch of mint (2-3 oz.) coarsely chopped, stems included
2 tbsp. mint cut in chiffonade (thin strips)
1 tbsp. sweet butter
Pinches of salt and freshly ground black pepper
The juice of 1/2 lemon
16 large blossoms (with baby zucchini attached if possible)
1/2 pound fresh shelled and de-veined shrimp
1 egg white
1/4 cup heavy cream (preferably not ultra-pasteurized)
The meat of a 1 pound lobster finely diced
1/4 tsp. finely chopped garlic
Pinches of salt, freshly ground black pepper & cayenne pepper
1 tsp. brandy
|Prepare the Sauce
||Coarsely chopped carrot, onion and garlic (without peeling any of them).
||Sweat in butter over low heat without browning.
||Add white wine and reduce until almost dry.
||Add fish stock, tomato and mint. Simmer for 1/2 hour. Strain through a fine sieve pushing down on solids to extract all
liquids. Return to a clean pot. Add cream and bring to a boil. Reduce until lightly thickened. Season to taste with salt, black pepper and lemon juice.
|Prepare the Zucchini
Place shrimp, egg white and a pinch of salt into the cuisinart. Puree into a paste. Add cold cream. Remove from cuisinart and place in a bowl.Add finely diced lobster meat. Season with salt, black pepper, cayenne and brandy. Place mixture into a pastry bag. Pipe into the zucchini blossoms. Do not overfill. Twist the end of each flower to seal it.
||If baby zucchini are attached then slice 3 or 4 times along the length of zucchini leaving them attached to the flowers.
||Steam flowers in a bamboo steamer over boiling water for about 5 minutes or until filling feels firm and cooked.
||Serve on top of tomato-mint sauce.
Garnish with mint chiffonade.