Bring on the steak. Bring on the lobster. Hyde Park is ready to cook!
In our kitchen today, David Culi, Training & Development Chef, Hyde Park Restaurant Group, shares his recipe for Poached Lobster Tail with Beurre Monte & Lobster Mashed Potatoes and Steak with Cognac Peppercorn Sauce!
Downtown Steakhouse shares recipes for Lobster Mashed Potatoes and Steak Sauces
LOBSTER MASHED POTATOES
5 oz. Lobster Knuckle Claw Meat
11 oz. Garlic Mashed Potatoes
1 oz. Clarified Butter
3 oz. Heavy Cream
3 oz. Whole Butter
¾ Tbls. Seasoning Mix (see recipe)
1 Tbls. Scallions (Bias Julienned)
1. Sauté lobster in clarified butter.
2. Add heavy cream and begin to reduce.
3. Add whole butter and seasoning until a creamy consistency.
4. Place garlic mashed potatoes in a serving bowl.
5. Place claws and lobster meat on top of the potatoes.
6. Pour sauce over the entire dish and garnish with scallions.
4 Tbls. Old Bay
4 Tbls. Chili Powder
4 Tbls. Paprika
1 Tsp. White Pepper
1. In a mixing bowl, mix all ingredients.
(For Lobster Cocktail and Poached Lobster with Beurre Monte)
10 Lobster Tails (5oz. each) (split in half)
4 Cups Court Bouillon (see recipe)
1. Rinse lobster tails in cold water for 4 minutes.
2. Using a sharp heavy knife, split the tails from the front to the rear, cutting through the shell
3. Pull meat out of the shell’s top, leaving the tail muscle still attached at the rear and place neatly back onto the shell.
4. Rinse lobster tail for 1 minute after cutting.
5. Place lobster in a baking pan and top with a rack.
6. Bring court bouillon to a boil.
7. Top lobster with boiling court bouillon.
8. Top with foil and place in a 350° F. oven for 8-10 minutes or until internal temperature reaches 150° F.
9. Cool and hold under refrigeration.
Cognac Peppercorn Sauce
1 oz Clarified Butter
1/2 C Shallots, minced
1/4 C Brandy
1 C Bordelaise Sauce (hot)
1/8 C Green Peppercorns (canned; strained)
1. In a heavy bottomed pot on high heat, place butter and shallots.
2. Cook until shallots are lightly browned.
3. Add brandy and reduce until almost dry.
4. Add hot bordelaise sauce and simmer.
5. Add green peppercorns.
6. Slurry as needed to proper consistency.
7. Cool and store in refrigerator.
2oz Unsalted Butter (Room temperature, cut into 1” cubes)
1/4 Qt. Cognac Peppercorn Sauce
1. Reheat 1 quart of cognac peppercorn sauce to 165 degrees.
2. Slowly whisk in butter.
The Hyde Park Prime Steakhouse has been voted “Best Steak in the City” every year since their inception by various major Cleveland magazines and online polls. It has been awarded the Silver Spoon Award by Cleveland Magazine numerous years in a row, the latest in 2004. Many national awards have also been bestowed on the Hyde Park Group. It was selected as “Ohio’s Top Steakhouse” by the Zagat Guide Patron Survey, rated “Extraordinary” by the Zagat Guide, given the “Award of Excellence” by Wine Spectator Magazine, and voted “Best Steak” by Columbus Monthly Magazine. Hyde Park was also voted “Best Steak”, “Best Power Lunch” (Downtown) and “Best Upscale Casual Dining” in Cleveland by Citysearch.com.
Hyde Park Prime Steakhouse is a perennial recipient of Wine Spectator’s Award of Excellence. Its menu features chef-crafted legendary prime steaks named after some of Indiana’s most celebrated sports heroes and a blackboard menu of market-fresh seafood arriving daily from coasts far and near.
CONCEPT HOURS: Open for dinner M-Thu 5-10pm, Fri & Sat 5-1030pm; Happy Hour: Mon-Fri 430-6pm
PROMOTIONS RUNNING: Fridays in Lent 14oz-16oz Lobster Tail $49, Fresh Fish and Seafood Features
Chef Culi joined the Hyde Park Restaurant Group in 1996 as Sous Chef at the Hyde Park Prime Steakhouse Downtown Cleveland and has worked in a variety of capacities in several Hyde Park Group concepts over the past 18 years including Executive Chef at Sal & Angelo’s, Coventry Village, Chef de Cuisine at Hyde Park Prime Steakhouse Beachwood, and Executive Chef and General Manager of The Metropolitan Café, Downtown Cleveland. Chef Culi is now responsible for overseeing the training and the development of, Unit Executive Chefs, menu development and day-to-day kitchen operations of the Hyde Park Restaurant Group Locations.
Prior to joining the Hyde Park Group, David was able to shape his culinary talents and skills under Ali Barker at Piperade, as saucier & ultimately as Kitchen Manager.
When Chef Culi isn’t creating a new dish or heading off to open a new restaurant somewhere, he and wife Anne, enjoy sharing time with their son Noah and pets, at their home in Westlake, Ohio.
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