(WJBK) - Chef John Somerville of Steven Lelli's Inn on the Green prepares fennel pollen-scented lobster with citrus supremes and zabaglione.
Somerville is one of the chefs who will prepare a meal during Savor Detroit, a dinner series celebrating Detroit chefs and benefitting Eastern Market.
The event takes place from 6-9 p.m. from Oct. 3-7 at the Great Lakes Culinary Center in Southfield.
Each night they pair up two different chefs -- sometime local chefs and some national names.
Fennel Pollen Scented Lobster with Citrus Supremes and Zabaglione:
For the lobster:
1 4oz Maine lobster tail, cut in 1/2 lengthwise, placed on a bamboo skewer
1T chopped garlic
1T chopped shallot
1T fennel pollen
Sea Salt and freshly ground White Pepper to taste
Place lobster tail on an oven proof platter. Sprinkle liberally with garlic shallot and fennel pollen. Using a pastry brush dab canola oil on to lobster tail. Season with salt and pepper. Place in 450* oven for 5minutes or till done.
For the citrus braised fennel:
2 fennel, trimmed and julienned
6 oranges, juiced
4 lemons, juiced
Place all in a small sauce pot. Bring to a boil and continue cooking at a simmer till the fennel is al dente. Strain and reserve the fennel. Bring juice to a boil and reduce till syrupy. When cool pour over the cooked fennel. Reserve. Will keep under refrigeration for up to 1 week.
For the citrus supremes:
1 Orange, peeled with segments removed from the membrane. Reserve all perfect supremes.
(should yield approx 10 supremes per orange)
For the zabaglione:
4 egg yolks
1/2c Marsala wine
Place all ingredients in a small moon bowl. Whisk all ingredients over a double boiler till thickened like a pudding. Note: you may have to take the bowl on and off the heat so you do not scramble the eggs.