(FOX 2) - Iridescence is having a special menu this Valentine's Day - a four course dinner for $85.
Chef Michael Golden and Chef Patrick Rodemeyer joined us on The Nine to tell us more about the menu. You can hear from them in the video player above and get their lobster tail dinner recipe below.
Vanilla Butter Bath:
1 vanilla bean, split and scraped
Salt & Pepper
Place butter in pot with vanilla bean and seeds, bring to a simmer, skim any solids that rise to the surface. Once butter is clarified, remove from heat and allow to infuse with vanilla pod.
1 Ripe Avocado
1 tsp Yuzu Juice (Sub ½ lemon, ½ lime, juiced)
Puree Avocado in food processor with juice(s), season with salt.
Marinated Pineapple (Do Ahead)
1 ½ cups champagne vinegar (sub white wine if not available)
¾ cup sugar
1 tsp black peppercorn
1 tsp allspice
Combine vinegar, sugar, salt, and spices, bring to a simmer. Meanwhile, using melon baller, scoop 12 pieces of pineapple. Pour hot marinade over pineapple, allow to cool.
Roasted Pepper Puree (Coulis)
4pcs piquillo peppers, chopped (sub 2 red peppers)
1tbsp sherry vinegar
1 shallot, minced
1 clove garlic, minced
½ cup olive oil
Salt & pepper
If using fresh red peppers, blacken under a broiler or over gas flame, then place in a wrapped bowl to cool/loosen the skin. Skin & seed peppers, give them a quick rinse. Sweat shallot, garlic, and peppers in a pan until soft, deglaze with vinegar, add salt and sugar. Place contents blender, puree until smooth, then slowly add olive oil to form an emulsion. Season with salt and pepper, pass through sieve.
2 Lobster tails
Salt and Pepper
Cut lobster tails along the apex of the rounded side (top side) of the tail. Rinse with cold water to remove any grit. Hold tail in hands, top side up, then press palms together to crack the underside of the shell. Remove meat from shell, season with salt, pepper, and a scant amount of cayenne. Run a skewer through the lobster tail from end to end so it stays straight while cooking.
Cooking Lobster Tail:
Using thermometer, heat butter bath to 165-170F. Gently place seasoned lobster tails in the bath, and allow to cook for 7-8 minutes, or until lobster is firm, about 145F.
Remove skewers from lobster tails. Spread avocado puree on 2 plates in a decorative, curved teardrop shape using a spoon. Place 6 dots of pepper coulis following the arc of the avocado puree, top each dot with pineapple. Slice warm lobster tail on a bias, fan out over the avocado puree. Finish with petit greens (cilantro, parsley, or watercress).