A graduate of Le Cordon Bleu, Executive Chef and Key West native, James Jernigan, has worked with world-renowned chefs including Daniel Boulud, Wolfgang Puck, and Joachim Splichal. Here he shares one of his inventive and delicious recipes for local Florida Lobster Tail plated over fire-roasted cream corn and roasted jumbo asparagus.
MAIN INGREDIENTS
8oz Florida Lobster Tail
Herb Garlic Butter
Smoked Paprika
Chives
1/2 Cup White Wine
Key Lime Béarnaise
Lemon Zest
Key Lime Béarnaise Sauce
1 Cup Clarified Butter
2 Egg Yolks
2 Tbs Fresh Lemon Juice
1 Tsp Sugar
1 Tbs Tarragon Reduction (Recipe Below)
Salt & Pepper to Taste
Tarragon Reduction
1 Cup Dried Tarragon
1/2 Cup Tarragon Vinegar
1 Shallot, minced
1/2 Cup White Wine
Béarnaise Sauce Preparation:
Clarified butter (when warm not hot) Add egg yolks to stainless steel bowl. Slowly add butter to bowl while consistently whisking until incorporated. Add everything else & taste. Adjust salt & pepper as needed.
Tarragon Reduction Preparation:
Place all ingredients listed above in a small sauce pot. Bring to a boil. Boil until the pan is almost dry. When reduction is cool, add to béarnaise sauce,
Lobster Preparation:
Clean lobster and rub with garlic butter and white wine. Roast in preheated 450 deg oven for 8-10 minutes, dust with paprika.
Composition:
Plate lobster. Add 2 Tbs of Key Lime Béarnaise sauce on top. Finish with lemon zest and chives. Served with drawn butter & a lemon wedge.
You can enjoy this and many other of Chef James Jernigan’s inventive dishes at Tavern N’ Town. Find it just off the Grand Lobby of the Key West Marriott Beachside Hotel, 3841 N Roosevelt Blvd, Key West, 33040. Reservations: 305-296-8100; tavernntown.com.
