Your favorite celebrity chefs have shared their picks for a must-have summer dish to serve at your next barbecue. Geoffrey Zakarian, chef/partner at Point Royal in Florida and The Lambs Club in NYC offers up his GZ Butter Poached Lobster Roll while Alex Guarnaschelli, chef/partner at Butter in NYC selects her Summer Beet Carpaccio. Grilled Scallops over Lemony Arugula are courtesy of Donatella Arpaia, the chef/partner at Prova Pizzabar.
Gather up these fresh ingredients and create a dish that your family and friends will love.
Butter Poached Lobster Roll with Bibb Lettuce and Spicy Mustard Dressing
Yields 2 portions
2 each 1½ lb. lobsters, parcooked boiled until red, then meat removed in tact
2 Tbsp water
2 lb. butter, diced, cold
2 Tbsp lemon juice
2 each brioche hot dog rolls, edges and ends squared off
½ cup spicy mustard mayonnaise (recipe follows)
1 head bibb lettuce, outer leaves removed
2 Tbsp chives, shaved
4 each lemon wedges
1 Tbsp extra virgin olive oil
1 tsp lemon juice
Kosher salt
Fresh cracked pepper
1. Clean the lobsters by removing the tail meat, knuckle meat, and claw meat in tact. Split the tail down the center and clean the waste track.
2. Heat the water over medium heat in a medium sauce pan. Whisk in the butter a little at a time, being careful to make sure it forms a creamy emulsion. Rotate the pan off and on the heat, melting the butter until it is all incorporated. Season with kosher salt and fresh cracked pepper. Keep warm but not simmering. The butter must stay emulsified.
3. Toast the hot dog buns on all sides in a pan with a small amount of butter. Warm the lobster through in the butter bath until fully cooked and warmed through. Place the in a small bowl and dress with a small amount of olive oil and lemon juice. In the bun put the lobster, and drizzle with the spicy mayonnaise. Finish with chives.
4. Serve with a lemon wedge. Lobster roll should be warm.
Spicy Mustard Mayonnaise
Yields 1 cup
1 Tbsp Coleman’s mustard powder
2 Tbsp water
1 Tbsp lemon juice
¼ cup Dijon mustard
½ cup Hellman’s mayonnaise
kosher salt
fresh cracked pepper
1. Whisk all ingredients together and season with salt and pepper.
Grilled Scallops Over Lemony Arugula
Serves 4
12 giant diver scallops (about 2 oz. each)
Sea salt
1 lemon
Extra virgin olive oil
1 10 oz. container of spicy baby arugula, simply tossed with lemon and extra virgin olive oil
Salt and pepper
1. Carve a checkerboard pattern about ¼ inch deep into one side of each scallop, season well with salt and pepper, and toss them into a bowl with a couple of tbsp. of extra virgin olive oil and coat well (be gentle).
2. Place scallops on clean dry asado (marked side down) and cook for 5-7 minutes unmoved until they are almost cooked. Note: when they are opaque almost all the way through, flip them over just long enough to get a sear (about 20 seconds).
3. Remove and arrange on arugula salad. Squeeze lemon and add some high quality sea salt.
Summer Beet Carpaccio
Serves 4 to 6
“I am a big fan of beets because they are so beautiful,” said chef Alex Guarnaschelli of one of her favorite summer dishes. “If you have a mandoline slicer, put it on a narrow setting and gently slice the beets. If cutting by hand, use a sharp knife to cut slices as thin as you can manage. The thin raw slices are what make this dish so refreshing.”
1 Tbsp cider vinegar
1 Tbsp balsamic vinegar
2 tsp dark brown sugar
Kosher salt and freshly ground black pepper
¼ cup extra-virgin olive oil
2 Tbsp grated fresh ginger
2 lbs. medium to small beets, peeled and very thinly sliced
1 cup arugula leaves
1 small bunch fresh chives
Maldon sea salt
1. In a large bowl, whisk together the cider vinegar, balsamic vinegar, brown sugar, and kosher salt and black pepper to taste. Whisk in the olive oil and ginger.
2. Toss the beet slices in the bowl of vinaigrette. Then remove them with a slotted spoon and arrange them, overlapping slightly, on a platter, covering the entire surface of the platter (or do this on individual serving plates).
3. Arrange the arugula around the edge of the platter and snip some chives over the top so the beets are still front and center. Top the arugula with the remaining vinaigrette, and season with Maldon salt.
