Parsnip, Lobster and Vanilla Bean Brandade
Suggested wine pairing
Reserve Chardonnay

Yield: 4
500		g or 1 lbs of parsnips, peeled & evenly diced
1 - 1.5		lbs lobster or 200gr of lobster meat
250		ml whipping cream
3		tbsp marscapone
1		fresh vanilla bean
1		tsp salt

Method (Lobster):

• Bring large pot of salted water to boil. Add lobster.
• Cook for 10 minutes without boiling – just at a simmer.
• Remove from water, let stand.
• Shell lobster and dice meat, reserve until needed.

Method (Vanilla Bean Brandade):

• Place the pealed & diced parsnips in a heavy bottomed pot, preferably stainless steel
  (aluminium will cause parsnip mixture to go grey in colour and a thin pot may result in burning).
• Split the vanilla bean and scrape the seeds. Reserve.
• Pour whipping cream over parsnips. Add salt and vanilla bean & pod.
• Over medium heat, bring to simmer, stirring often.
• Once cream has reached simmer, turn heat to low and cook until parsnips are tender
  (approximately 20-30 minutes).
• Remove and discard vanilla pod with a pair of tongs.
• Purée parsnip & cream in food processor.
• While puréeing parsnip, add marscapone.
• Remove purée to clean pot.
• Fold in diced lobster meat.

Serving Suggestions: Serve on crostini as an appetizer or serve as a side dish with wild B.C. salmon.

Recipe by: The Culinary Team
at Mission Hill Family Estate

back to top               Return to Main Recipe Page

 © Copyright 2004 Mission Hill Family Estate