MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Janos' Lobster Relleno w/Champagne Sauce & Fennel Salad
Categories: Seafood, Vegetables, Dairy, Wine, Chilies
Yield: 4 servings

MMMMM------------------------FENNEL SALAD-----------------------------
1 Baby fennel bulb; diced
1/2 c Chopped onion)
1/2 Fennel frond; minced
2 tb Aioli
1 Lemon; juiced
Salt & ground pepper

MMMMM----------------------CHAMPAGNE SAUCE---------------------------
1 c Lobster stock
2 c Brut champagne
2 Shallots; chopped
2 cl Garlic; chopped
2 c Heavy (whipping) cream

MMMMM--------------------------RELLENOS-------------------------------
4 Lobsters; cooked, meat
- removed; meat from 4 claws
- reserved intact
3 Scallions; chopped
1/2 c Black beans; rinsed
1/2 ts Chipotle pepper; chopped
3 oz Queso blanco or grated jack
- cheese
3 oz Cream cheese; softened
4 Anaheim chilies; roasted,
- peeled, seeded
2 Anaheim chilies; raw

MMMMM------------------------BEER BATTER-----------------------------
1 1/4 c All-purpose flour
2 Egg yolks
12 oz Beer
6 Egg whites; beaten to soft
- peaks
Salt & fresh ground pepper
1 c All-purpose flour
1/2 c Clarified butter; for
- frying
4 Fennel fronds

TO PREPARE THE SALAD: Toss the fennel and red onion
together. Mix the minced fennel with the aioli and lemon
juice; toss this dressing with the fennel and red onion.
Season with salt and pepper. Chill until ready to use.

TO PREPARE THE SAUCE: Combine the champagne, lobster
stock, shallots, and garlic in a saute pan or skillet
and cook over medium-high heat until reduced to 1/2 cup
liquid. Add the cream, reduce the heat to medium, and
reduce the mixture again until only 1-1/2 cups of liquid
remain. Strain through a fine-meshed sieve. Keep warm.

TO PREPARE THE RELLENOS: Set aside the reserved claw
meat. Roughly chop the remaining lobster meat and mix
with the scallions, black beans, chipotles, and garlic.
Blend the queso blanco and cream cheese together. Fold
the lobster mixture into the cheeses. Stuff the roasted
chilies with the lobster mixture.

TO MAKE THE BATTER: Put the flour in a bowl and make a
crater in the center. Add the egg yolks and beer. With a
whisk or a mixer with a whisk attachment, beat the
mixture together, whisking enough to begin developing
the gluten in the flour; the batter will become slightly
elastic. Gently fold in one-third of the egg whites and
blend until smooth, then fold in the remaining egg
whites. Season with salt and pepper to taste.

TO FINISH THE RELLENOS: Set the oven @ 425°F/218°C. Put
the flour in a shallow dish. Heat the butter in a large
ovenproof saute pan or skillet over medium-high heat.
Roll the rellenos in the flour, then dip in the batter.
Fry until golden on all sides, basting with the hot
butter. Do not let the rellenos touch in the pan; cook
in batches if necessary. When the rellenos are puffed
and lightly browned, put them back in the pan and place
in the oven for 2 to 4 minutes, until the cheese begins
to melt.

TO SERVE: Place a 1-1/2" ring mold on each of four oval
serving plates. Pack with fennel salad, then lift the
molds. Spoon sauce around the plates. With a large
slotted spatula, place a relleno on each plate. Lay one
of the reserved lobster claws against the fennel salad
on each plate. Garnish with fennel fronds.

Chef Janos Wilder

RECIPE FROM: https://greatchefs.com

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