Dec 12 Lobster Nachos with Chipotle, Mache and Asiago Cheese

Ingredients

• 2, 1/2 lb lobsters
• 1 tbsp (15 mL) butter
• 1 small onion, chopped
• 1 carrot, diced
• 1 celery stalk, chopped
• 2 chipotle peppers
• 1 tbsp (15 mL) rice
• 1 tbsp (15 mL) tomato paste
• 1 tbsp (15 mL) heavy cream
• 1 tbsp (15 mL) bourbon (substitute scotch, rye whisky or even brandy)
• 1 lb (500 g) blue corn chips
• 1 cup (250 g) Asiago, thinly sliced (it will break into shards)
• 1/2 cup (125 mL) mâche (corn salad) leaves (substitute baby arugula)

Directions

When selecting lobsters, choose ones that are quite lively. Fill a large pot with water and salt liberally. Bring to a full boil. Drop lobsters into water head first. Cook for 10 minutes. They will turn bright red. Plunge the cooked lobsters into an ice-water bath. Crack shells and remove meat from lobster. Reserve claws for garnish.

Break up lobster shells. Heat butter in heavy pot. Cook lobster shells in butter for a few minutes to draw out flavour. Add onions, carrots and celery. Add enough water to cover. Bring to a simmer. Simmer for 45 minutes.

Strain liquid. Return liquid to pot, bring to a boil and reduce to 1 cup (250 mL). Add chipotle peppers, tomato paste and rice. Bring to a boil; cook till rice is soft. Puree. Add cream. Cool

On 4 plates, place a small pile of corn chips. Top with 1/2 the lobster meat and 1/2 the Asiago. Bake at 350 F (180 C) until cheese is melted. Top with more chips, lobster and cheese. Bake again.

Top with mache leaves and drizzle chipotle sauce on plate.