LCBO RECIPES 1 | 2
Parsnip, Lobster & Vanilla Bean Brandade
Suggested wine pairing
Mission Hill Family Estate Chardonnay Reserve
Yield: 4
500gr or 1 pound of parsnips, peeled & evenly diced
1- 1.5 pound lobster or 200gr of lobster meat
250ml whipping cream
3tbsp marscapone
1 fresh vanilla bean
1tsp 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.
© Copyright 2004 Mission Hill Family Estate
