Lobster Tails Served At The 2013 Obama Inaugural Luncheon Recipes

PERFECT LOBSTER TAILS

Steps:

• Preheat the broiler. Place a wire cooling rack inside a rimmed baking sheet. Cut the top shell of the lobster tails lengthwise down the middle with kitchen shears. Then, using a knife, cut all the way through the tails to split into 2 pieces. Place them flesh-side up on the prepared baking sheet.
• Mix together the butter, parsley, shallot, lemon zest, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until well combined.
• Spread 2 teaspoons of the compound butter on the flesh of each lobster tail half. Broil until the shells turn a bright orange, the flesh is opaque and cooked through and the tails begin to curl, about 4 minutes.
• Transfer the tails to a serving platter and top each half with another teaspoon of the compound butter (save the remainder for another use).

SWEET POTATO HAY SERVED AT THE 2013 OBAMA INAUGURAL LUNCHEON

Steps:

• Heat oil to 350 degrees in a 1-gallon heavy-bottomed pot.
• Drain sweet potato and pat dry with paper towels. Slice each very thin and cut into fine strips and place in very cold water.
• Carefully drop a small handful of sweet potato strings in the fryer and allow to crisp and turn golden brown. Remove with a small strainer and place on clean paper towels to absorb the excess oil.
• Serve immediately.
• Read more at: http://www.food.com/members/subm/editr2?oc=linkback.

CLAM CHOWDER SAUCE SERVED AT THE 2013 OBAMA INAUGURAL LUNCHEON

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.

LOBSTER TAILS SERVED AT THE 2013 OBAMA INAUGURAL LUNCHEON

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.