Lobster and Crab Roll

I put a little twist on this classic summer sandwich.  We had to kick off the summer with a BBQ and this was a great appetite starter.  I made 16 rolls and had plenty of left overs, so you can make the recipe for half the amount.  This recipe feeds 8-12 costs $60 and takes about 1.5 hours.

1 - 4 lb lobster, steamed and meat removed
1 - 1lb jumbo lump crab, picked thru for shells
8 ramps, thin sliced (shallots are a good substitute)
1.5 sticks premium butter
6oz creme fraiche
1 teaspoon fresh marjoram
salt and white pepper
16 split top hot dog buns

Start a medium saucepan on medium low heat.  Cook ramps for 10 minutes in 1 tablespoon of butter until softened.  Add remaining butter and creme fraiche until melted together.  Add marjoram, slat and pepper and then fold in chopped up lobster meat and lump crab.  Let simmer 10 minutes stir very gently and then turn off the heat.  Let stand 10 minutes.  Spoon meat into toasted rolls and serve with a lemon wedge.  Buon apetito!

Diver Sea Scallop, Crab and Egg Yolk Sauce, Black Perigord Truffles

This was the second course in the truffle experiment.  This takes about 20 minutes, feeds two and costs about $20.

Crab and Egg Yolk Sauce
1/8 cup jumbo lump crab meat
2 yolks only, farm raised egg
1 tablespoon chopped chives
1 tablespoon butter, softned

Using a double boiler whish egg yolks over the heat in a large mixing bowl.  They will increase in volume after 2 or 3 minutes.  Now add the butter and the chives and whisk again.  Toss in crab and mix thoroughly.  Season with salt and white pepper.

I pan seared the scallop in butter and olive oil along with some diced shallot.  I topped the dish with fresh truffle shaves and it was amazing.  It may have been my favorite one of all. Buon Apetito!