Chef's Table Class Salt Lake City 6-23-2021

Lobster Rolls with Lemon Tarragon Butter
Makes 4
INGREDIENTS
1 stick butter
1 lemon, zest and juice
½ Tbsp. finely chopped tarragon
1/8 tsp. cayenne
Kosher salt, freshly ground pepper
2 pounds lobster tails
4 brioche hot dog buns
½ Tbsp. sliced chives
DIRECTIONS
Melt the butter slowly in a medium saucepan over low heat. Let sit until you start to see it separate. Skim off the foam that rises to the top, then gently pour into a bowl, making sure to leave behind the milk solids that have settled to the bottom of the pan.
Put the clarified butter in a large sauté pan over the lowest simmer heat. Add the lemon zest, lemon juice and tarragon, and season with salt and cayenne.
Place lobster tails on the perforated pan and place in the Convection Steam Oven on mode Steam at 210 degrees for 10-15 minutes until the shells turn bright red and the flesh turns opaque. Remove immediately and place on ice (to stop the cooking).
Remove the meat from the lobsters. Cut each tail into four pieces. Drop them into butter mixture and toss to coat everything. Let sit for about 2 minutes. Meanwhile, brush the insides of the buns with some of the clarified butter and sprinkle with salt and pepper. Grill until just toasty. Spoon the lobster into the toasted buns and top with chives, serve immediately.
Corn and Scallion Fritters
Serves 4
INGREDIENTS
2 large eggs, beaten to blend
¼ cup all-purpose flour
3 tablespoons finely grated Parmesan
¾ teaspoon kosher salt, plus more
2 cups fresh corn kernels
1 garlic clove, minced
2 scallions, thinly sliced
1 jalapeño, seeded, finely chopped
2 tablespoons vegetable oil
Sour cream, cilantro, and lime wedges (for serving)
DIRECTIONS
Pulse eggs, flour, Parmesan, and ¾ tsp. kosher salt in a food processor to combine. Add corn, garlic, scallions, and jalapeño; pulse 2-3 times.
Preheat the griddle to 400 degrees for about 10 minutes. Add oil and wait until it shimmers. Working in batches, drop heaping tablespoonfuls of batter onto griddle, pressing down lightly with a spatula to flatten. Cook until golden brown, about 4 minutes per side; adding more oil as needed. Season fritters with salt. Serve with sour cream, cilantro, and lime wedges.
Charred Zucchini with Chiles and Herbs
Serves 10
INGREDIENTS
1 small red onion, very thinly sliced
½ cup lemon juice
1 tablespoon sugar
Kosher salt
¼ cup coarsely chopped oil-packed Calabrian chiles
5 large zucchini (about 2 pounds total), halved lengthwise, leaving stems on
3 tablespoons plus ¼ cup olive oil
½ cup torn mint and basil, plus more for serving
½ cup feta cheese, crumbled
¼ cup toasted pine nuts
DIRECTIONS
Preheat Wolf Char for 10 minutes. Meanwhile, combine onion and lemon juice in a large bowl and let sit 10 minutes. Mix in sugar and a generous pinch of salt, then add chiles; set mixture aside.
Toss zucchini on a rimmed baking sheet with enough oil to coat; season with salt. Grill, turning and moving continually until tender and charred all over, 10-15 minutes. Transfer back to baking sheet and let cool slightly.
Tear zucchini into 1½"-2" pieces and add to reserved chile mixture. Add remaining ¼ cup oil and toss to coat; season with salt. Add herbs and toss gently just to distribute. Let sit 5-10 minutes to allow flavors to come together.
Transfer zucchini mixture to a platter with a slotted spoon; top with feta, pine nuts, and more herbs.
Roasted Strawberry Parfait with Honey Mascarpone and Coconut Crisp
Serves 4
INGREDIENTS
For Strawberries:
3 pounds berries
1 cup sugar
Zest and juice of 1½ lemons
Pinch of salt
For Coconut Crisp:
1 cup unsweetened coconut flakes
½ cup sliced almonds
1 Tbsp. pure maple syrup
Kosher salt
For Mascarpone:
1 cup mascarpone
2 Tbsp. honey
1 vanilla bean, split, seeds scraped
½ tsp. salt
DIRECTIONS
For Strawberries:
Place berries, sugar, lemon, and salt in a large bowl and toss to combine. Cover and refrigerate at least 2 hours or overnight.
Preheat oven on mode Convection at 300 degrees. Transfer berries to a large baking dish and bake uncovered, stirring occasionally, until juices thicken. About 2-3 hours.
For Coconut Crisp:
Meanwhile, toss coconut flakes, almonds, maple syrup, and salt on a sheet pan until combined. Toast in the oven (at the same time as berries) until the crisp starts to turn golden brown, about 9-12 minutes; tossing once or twice.
For Mascarpone and Assembly:
In a medium bowl, combine mascarpone, honey, vanilla bean, and salt. Stir to combine.
To assemble, layer berries, mascarpone, and coconut crisp in 4 small glasses.