Maine Lobster Bisque Cappuccino and Lobster Spring Rolls with Spicy Peanut and Kalbi Dipping Sauce by executive chef Bernard Guillas of The Marine Room in La Jolla

For the spring rolls:


1/4 cup seasoned rice vinegar


1 tsp honey


1/2 tsp sambal chili sauce


1 cup cucumber, julienned


1 cup carrot, julienned


1 head green leaf lettuce, washed and patted dry


1 bunch cilantro sprigs


1 bunch mint sprigs


1 bunch green onion, cut into long strips 


1 cup bean sprouts


12 8-inch round sheets rice paper 


2 Maine lobsters (11/4 lbs each, steamed, shelled, and cut into small dice)


sea salt


freshly ground black pepper

For the marinade:
Mix seasoned rice vinegar, honey, sambal, salt, and pepper in glass bowl. Toss cucumber and carrot with marinade for 10 minutes. Place following ingredients side by side on a cutting board: lettuce, cilantro, mint, green onion, marinated carrots, cucumbers, bean sprouts, and lobster meat. Pour two glasses of warm water into shallow baking dish. Place one rice paper sheet in water for 30 seconds, or until softened. Remove sheet to paper towel. Pat dry. Place on cutting board. Create roll by placing following ingredients on rice paper in this order: lettuce, cilantro, lobster meat, green onion, mint, bean sprouts, carrots, and cucumbers. Tightly roll bottom edge of wrapper just to enclose filling. Fold up sides. Continue to roll to top to seal. Set aside in refrigerator. Repeat method to form 12 rolls.

For the spicy peanut sauce:


1 tbsp peanut butter


1/4 cup rice vinegar


1 tbsp honey


1/2 tsp freshly grated ginger


1 lemon, juiced


1/2 cup teriyaki sauce


1/2 tsp sambal chili sauce


1 tbsp chopped cilantro


1 tbsp finely chopped green onions


2 tbsp sesame oil


sea salt


freshly ground black pepper

In mixing bowl whisk peanut butter, rice vinegar, and honey together until creamy. Add remaining ingredients. Whisk well. Season to taste with salt and pepper. Place in six small dipping dishes.

For the kalbi dipping sauce:


1/3 cup sweet soy sauce


1/4 cup tangerine juice


1/4 cup mirin


3 tbsp minced scallion


3 tbsp yuzu juice


2 tbsp brown rice vinegar


2 tbsp minced mint


2 tbsp minced cilantro


1 tsp hot chili oil


1 tsp freshly grated ginger


1/2 tsp sambal

Whisk all ingredients in mixing bowl. Set aside. Place in six small dipping dishes.

For the garnish:


2 tbsp black sesame seeds


2 tbsp white sesame seeds


12 sprigs chive 


12 sprigs cilantro 


12 sprigs mint

To plate: Cut spring rolls on bias. Place four pieces in center of chilled sushi plate. Place spicy peanut and kalbi dipping sauce bowls by rolls. Sprinkle with black and white sesame seeds. Garnish with bouquet of chive, cilantro, and mint sprigs. The lobster can be substituted with your favorite shellfish, sashimi, ahi tuna, or salmon.

(serves six)

For the Maine lobster bisque cappuccino:

For the bisque:


2 lobsters, 11/4 lbs each, steamed, chilled


1/4 cup olive oil


1/2 cup chopped celery


1/2 cup chopped white onion


1/2 cup chopped leek, white part only


1/4 cup brandy


1 cup diced tomatoes


1/3 cup tomato paste


1/4 cup flour


2 tbsp chopped garlic 


2 quarts vegetable stock


1/2 cup white wine


4 thyme sprigs


1 bay leaf


1 tsp lobster base


1 cup heavy cream


sea salt to taste


pinch cayenne pepper


1/4 cup apricot brandy

Remove shells from lobster. Cut tail meat into twelve thin medallions. Finely dice remaining lobster meat and claws. Set aside. Coarsely chop lobster shells and head. Pour olive oil into large, heavy kettle. Roast lobster shells, celery, onion, and leek over high heat, 10 minutes. Stir constantly. Flambé with brandy. Add tomatoes, tomato paste, flour, and garlic. Cook 2 minutes mixing well. Add vegetable stock, wine, thyme, bay leaf, and lobster base. Bring to boil. Simmer at medium heat 45 minutes. Strain through fine sieve pressing on solids to attain maximum extraction and flavor. Return mixture to pot. Bring to a boil. Add heavy cream. Cook five minutes until soup coats back of spoon. Season with sea salt and cayenne pepper to taste. Blend to smooth with stick blender. Add apricot brandy. Keep warm.

For the whipped yuzu cream:


1/2 cup heavy cream


3 tbsp yuzu juice


1/2 tsp togarashi


1/4 tsp fleur de sel

Place all ingredients in mixing bowl. Whip until doubled in volume and thickened to soft peaks.

To plate: 1 pkg enoki mushrooms, bottom removed, cut into 1" pieces
finely chopped lobster meat, reserved from above
1 tsp chef Bernard’s M’Ocean fennel pollen blend
12 lobster medallions, reserved from above
1 tbsp chervil leaves

Warm six 8-oz coffee cups. Place diced lobster meat and enoki mushrooms in bottom of cups. Ladle lobster bisque on top, leaving 1/2 inch room at top of cup. Gently spoon whipped yuzu cream on top. Sprinkle with fennel pollen. Garnish with lobster medallion. Top with chervil leaves.

(serves six)

Blanca Chocolate Fondue by executive chef Wade Hageman of
Blanca Restaurant in Solana Beach

For the chocolate ganache:


8 oz dark chocolate, preferably Valrhona


13 oz heavy cream


In a small pot, bring cream to a boil. Pour over chocolate and whisk until
mixture is homogenous and glossy. Pour into fondue warmer and keep warm.

For the biscotti:


1/2 cup unsalted butter


11/2 cups sugar


3 eggs


1/4 cup heavy cream


1/4 cup dried sour cherries, chopped


1/4 cup slivered almonds, toasted


3 cups all purpose flour


3 tsp baking powder

Preheat oven to 350 degrees Fahrenheit. In a mixer, cream together the butter and sugar. Add eggs, one at a time, waiting until each is incorporated before adding the next. Add the cream. Add the cherries and almonds. Add the flour and baking powder and mix until well combined. With moist hands, form dough into four logs on an ungreased sheet pan lined with parchment paper. Bake 45 minutes or until completely browned. Allow to cool, then slice into 1/4-inch thick cookies. Lay cookies out on sheet pan and put back in oven for 10 minutes to dry slightly. Remove from oven and cool.

For the marshmallow:


6 sheets gelatin


1/8 cup cold water


2/3 cup sugar


3 tbsp corn syrup


1 tbsp water


1 pinch of salt


3 drops vanilla extract


powdered sugar

In the bowl of a mixer, pour the cold water over the gelatin sheets. In a small pot, combine the sugar, corn syrup, and water. Boil for one minute, then add to gelatin. Add salt and vanilla and mix on high for 12 minutes. 
Pour onto oiled sheet pan and, using moist hands, spread evenly to thickness of one half inch. Allow to rest for three hours, then cut into small rectangles and dust heavily with powdered sugar.

For the caramelized bananas:


1 banana


2 tbsp sugar

Slice banana crossways into rounds. Sprinkle each slice with sugar and caramelize, using a kitchen torch.

For the churros:


1 cup water


1 pinch of salt


1 pinch of sugar


1 cup all purpose flour


2 eggs


2 cups canola oil


2 tbsp sugar


1 tsp cinnamon

In a small pot, combine water, salt, and sugar. Bring to a boil, then add flour all at once. Stir vigorously until mixture becomes well combined. Remove from heat, then add eggs one by one, making sure they are well incorporated. Put mixture into a piping bag fitted with a star tip. In a small pot, heat oil to 350 degrees Fahrenheit. Pipe mixture into oil, cutting it into one-inch lengths as it comes out of piping bag. Fry until golden brown. Remove from oil and dust with sugar and cinnamon.

For the apples:


1 Granny Smith apple, cut into 1" x 2" rectangles


1/2 cup sugar


1/2 cup water


1 star anise pod


1/4 inch stick cinnamon


1 cardomom pod


3 black peppercorns

In a small pot, bring sugar, water, and spices to a boil. Add apple pieces and simmer one minute longer. Remove from heat and allow to cool completely before removing apple pieces.

For Rice Krispies treats:

Follow directions on cereal box. Cut into 1" x 2" rectangles.

Other ingredients: 4 large strawberries

To serve: On large plate, place the fondue warmer. Surround the warmer with two pieces of each item.
Serve immediately.

Arragosta Fra Diavola by executive chef Damaso Lee of Trattoria Acqua in La Jolla

Ingredients:


2 11/2 lb Maine lobsters 


2 tbsp extra virgin olive oil 


2 large garlic cloves 


4 tbsp of unsalted butter 


6 tbsp of chopped forest mushrooms 


1 tsp of cayenne pepper 


1/2 cup of grated provolone cheese 


2 lemon wedges 


salt and pepper to taste

Preparation: Bring a large pot of salted water to boil. Add the lobsters in headfirst and cook until bright red, about five minutes. Using tongs, transfer to a bowl. When the lobsters are cool enough to handle, twist off the claws, then twist off and discard the heads. Using a large knife, cut the tails in half lengthwise and remove the veins. Remove the meat from the tails and claws. In a small sauté pan melt the butter and olive oil over low heat. Add the garlic, mushrooms, cayenne pepper, salt and pepper and sauté with the lobster meat about five minutes. Add the sautéed lobster mixture back into the shells and top with the grated Provolone cheese. In a 375 degree pre-heated oven, put the lobsters on a large sheet pan and bake for about 7-8 minutes until the cheese starts to melt and turn brown. Serve with lemon wedges and a vegetable medley of spring baby vegetables of your choosing.