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1
For the Zipper Back Shrimp: Skewer shrimp and season with herbs, lemon juice and salt and pepper.
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2
Place on hot grill for approximately 2 minutes on each side, or until pink and firm.
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3
Set aside.
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4
For the Nova Scotia Lobster: Steam lobster.
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5
Crack shells and remove meat from claws and tail.
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6
Set aside.
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7
For the Potato, Leek and Gooseberry Hash: Preheat oven to 325 degrees.
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8
Steam potatoes until fork tender.
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9
In a saute pan, add oil and garlic.
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10
Saute until golden.
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11
Add potatoes, saute until incorporated.
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12
Add leek, gooseberry concasse, herbs, salt and pepper.
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13
In ramekin, line with spinach.
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14
Spoon hash into mold and cover with remaining spinach.
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15
Place in waterbath and in oven for approximately 15 minutes, or to heat through.
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16
Set aside.
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17
For the Red Wine Beurre Blanc: In a saute pan, add red wine and lobster stock.
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18
Bring to a boil and add garlic and shallot.
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19
Reduce heat to a simmer and reduce liquid by half.
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20
Add zest.
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21
Whisk in butter to emulsify.
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22
Season with salt and pepper.
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23
Add tomato and chives.
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24
Set aside.
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25
To plate:
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26
Place spinach mold in center of plate.
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27
Place shrimp and lobster around mold.
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28
Lightly pour beurre blanc around plate.
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29
Garnish with lemon wedges and/or additional gooseberries.
