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1
In a pot of boiling salted water, cook the potatoes until tender when pierced with the tip of a knife, about 10 to 15 minutes.
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2
When cooled, cut potatoes in 1/2 engthwise and place aside.
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3
Cook the carrots in a pot of boiling salted water until barely tender, about 2 minutes, drain and set aside.
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4
Cook the cabbage in boiling salted water over high heat until barely tender, about 3 to 4 minutes, drain and shock in ice water.
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5
Using your hands, squeeze out all the excess moisture from the cabbage.
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6
In a medium saucepan, bring the chicken stock and the lobster cream to a boil over high heat.
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7
Add the potatoes, garlic confit, carrots and cabbage.
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8
Reduce heat to low and simmer for 10 minutes.
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9
Gently stir in butter and season with salt and pepper.
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10
Set aside.
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11
Assembly:
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12
In a 12-inch saute pan, heat the oil over medium high heat.
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13
Season the halibut on both sides with salt and pepper.
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14
Cook the halibut until golden, about 3 minutes.
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15
Turn and cook until the other side is golden, about 3 minutes more.
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16
Reduce the heat to medium and cook until the halibut is opaque in center, about 2 minutes.
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17
With a slotted spoon, transfer the vegetables to a warm serving plate, arrange the halibut filets on top and spoon some of the extra sauce around the vegetables and fish.
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18
Garnish with chives.
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19
1 (1-pound) lobster body (no meat)
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20
1 small carrot, diced
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21
1 small white onion, diced
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22
2 sprigs fresh thyme
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23
2 teaspoons canola oil
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24
1/4 cup dry sherry
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25
1 cup heavy cream
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26
1 teaspoon tomato paste
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27
Salt and white pepper
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28
Steam the Lobster Body.
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29
Chop the shells into small pieces.
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30
Saute the diced vegetables and thyme in oil until the onions begin to brown.
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31
Add the broken lobster shells.
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32
Pour in the sherry to deglaze the pan.
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33
Simmer to reduce the volume by 1/2.
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34
Add the heavy cream and bring to a boil.
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35
Reduce the heat to medium and continue cooking until the volume is reduced by 1/3.
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36
Add the tomato paste and mix well.
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37
Add salt and white pepper, to taste.
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38
Strain the sauce into a small bowl through a fine sieve, using a spoon to press the mixture against the side to yield the most sauce.
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39
20 large garlic cloves, unpeeled
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40
1 tablespoon extra-virgin olive oil
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41
1 tablespoon water
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42
Coarse salt and freshly ground white pepper
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43
Preheat the oven to 325 degrees F.
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44
Place the garlic in a small baking dish and toss with oil, water, salt and pepper.
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45
Cover with aluminum foil and bake until garlic is tender, 25 to 30 minutes.
