Clam Chowder Sauce Served At The 2013 Obama Inaugural Luncheon Recipes

LOBSTER TAILS SERVED AT THE 2013 OBAMA INAUGURAL LUNCHEON

Lobster Tails Served at the 2013 Obama Inaugural Luncheon image

The official recipe for the first course entree of Lobster Tails with New England Clam Chowder Sauce served on January 20, 2013 at the luncheon following the second Obama Inauguration

Provided by carrie sheridan

Categories Lobster

Time 30m

Yield 4 Pieces, 4 serving(s)

Number Of Ingredients 7

Ingredients

4 (4 ounce) lobster tails
1/4 tablespoon kosher salt
1 gallon water
1/2 teaspoon dry white wine
star anise
2 cups mirepoix (1/4 inch dice of carrot, celery, onion and leek)
ice water

Steps:

Combine all ingredients except the lobster tails in an 8-quart pot and bring to a boil.
Place lobster tails in another 8-quart pot and carefully pour or scoop out the boiling liquid over the lobster tails. Allow to steam for 6 minutes or so.
Remove the tails from the liquid and place in ice water for 5 minutes to stop the cooking process.
Remove the tails from the ice water and remove lobster meat from the shell.
Cut each lobster tail into 6 large pieces, place in an oven-safe dish and add 2 tablespoons of water to dish and cover with lid or foil. Refrigerate until ready to serve.
Reheat lobster at time of service by placing in a 170-degree oven for about 15 minutes.
Serve.

Nutrition Facts : Calories 127.4, Fat 1.7, SaturatedFat 0.3, Cholesterol 79.3, Sodium 665.1, Carbohydrate 2.8, Protein 23.4

CLAM CHOWDER SAUCE SERVED AT THE 2013 OBAMA INAUGURAL LUNCHEON

Clam Chowder Sauce Served at the 2013 Obama Inaugural Luncheon image

New England Clam Chowder Sauce for Steamed Lobster served on January 20, 2013 as part of the luncheon following the second Obama Inauguration

Provided by carrie sheridan

Categories < 60 Mins

Time 50m

Yield 2-3 Cups, 8-10 serving(s)

Number Of Ingredients 15

Ingredients

20 littleneck clams, rinsed in cold water
1/4 cup shallot, minced
1 tablespoon garlic, minced
1 cup dry white wine
2 cups canned clam juice
2 cups heavy cream
1/2 tablespoon canola oil
1 cup finely diced carrot
1 cup finely diced celery
1 cup yukon gold potato, peeled and finely diced
1 cup leek, washed well and finely diced
1/2 cup onion, finely diced
1/4 teaspoon kosher salt
1/4 teaspoon cracked black pepper
1/4 cup fresh tarragon

Steps:

Combine shallots, garlic, dry white wine and clam juice in a bowl.
Place a large heavy-bottomed pot on high heat for 3-4 minutes.
Carefully place the clams in the bottom of the pot. Pour shallot-wine liquid over the clams quickly and cover with a lid. The clams will begin to open after a few minutes.
Once the clams are opened, remove the pot from the heat and place clams in a bowl to cool, reserving the shallot liquid.
Remove clams from shells and roughly chop them to be added to the sauce at the last minute.
Strain the shallot liquid and place in a clean saucepan on medium heat to reduce by half (roughly 1 quart).
In a separate sauce pot, sauté the diced vegetables in the canal oil with salt and pepper for 3-4 minutes on medium heat.
Add the clam liquid and heavy cream to the vegetables and bring to a boil. Reduce heat to simmer and allow sauce to reduce until it reaches your desired consistency and the vegetables are tender. The sauce should coat the back of a wooden spoon.
Chop the fresh tarragon and add the tarragon and the chopped clams to the sauce and serve immediately.

Nutrition Facts : Calories 346, Fat 23.7, SaturatedFat 13.9, Cholesterol 92.4, Sodium 541.9, Carbohydrate 21.1, Fiber 1.8, Sugar 4.4, Protein 8.5

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