Another Day in Poe's Kitchen at The Rattlesnake

Chef Brian Poe shows you the world in the back of the house.

The Savor of Summer in a Bucket of New England

In Boston, what happens in the sky stays on the roofdeck. This week’s weather was phenomenal—and conducive to classic New England cooking with a kick of heat. The entire staff agreed that if we were not here, we would certainly be at the beach.

And we figured that was what everyone who walked through our front door was thinking too.

So we brought buckets of beer back to the drink menu, added a little Jimmy Buffet to our sound system, and placed piles of New England’s shoreline glory on the tables.

bucket2 bucket3
In the bucket!                                                                 Outta the bucket!

It was awesome to see groups of friends gathered around sharing stories, booze, and seafood, toes tapping to “Margaritaville”!

 
BUCKET OF NEW ENGLAND
Local Clams, Mussels, Lobster, Crab Claws, Chorizo and Onion in Jalapeño Broth

Serves 4.

Broth 
(Note: Clam juice can be substituted.)

2 lbs. lobster bodies (available from your local fishmonger)
2 carrots, chopped
1 white onion, chopped
1 c. chopped celery
1 t. tomato paste
1 3/4 oz. cognac
1 ea. sprig of fresh rosemary, thyme, oregano
1/2 t. black peppercorns
1/2 t. coriander
2 cloves garlic
2 bay leaves
1 gallon water

In a pan, roast the lobster bodies at 400 degrees in the oven for 10–15 min. (until shells are bright red). Reserve along with any remaining pan juices.

In a hot soup pot on the stove, drizzle just enough olive oil to coat the bottom. Add onions,carrots, garlic,  and celery and sauté until onions are opaque. Add roasted lobster bodies and juices. Allow the juices to reduce, then add cognac. Allow to reduce again, then add remaining ingredients, adding water last. Bring to a boil, then reduce to a simmer. Simmer for at least 90 min.

Remove from heat, allow to cool, then strain through a fine mesh sieve. Return to stove and leave to simmer gently.

Bucket

2 lobsters, split in 1/2 down the middle
4 lbs. littleneck clams
4 lbs. Prince Edward Island mussels
2 lbs. crab claws
3 lbs. spicy chorizo, sliced thin
2 Spanish onions, halved and cut into thin strips
3 jalapeños, chopped, with seeds
6 cloves garlic
1 shallot, chopped
Salt and pepper
3 t. old bay seasoning

In a hot soup pot on the stove, glaze bottom with quality olive oil. Add onions and chorizo and allow chorizo to cook through, constantly stirring. Before it’s fully cooked, add jalapeños, then garlic, then shallots and seasonings.

Add clams, then warm lobster stock (or clam juice) to cover all of the shellfish about to be incorporated. Turn heat to high; when stock begins to boil, add mussels, lobster, and crab claws. Bring to a boil and remove from heat.

Place shellfish in a bucket; serve to your friends with a side of good bread and butter. Return pot with remaining broth to stove to continue to boil—it just gets better the more it reduces.

bucket1

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