Mills Family Farms B.L.T.
Using Mills Family Farms Wholeaves® Romaine Hearts
by Chef Todd Fisher
Serves 6-8
Ingredients:
24 Wholeaves® Romaine Hearts
Maple Bacon*
Butter Poached Lobster Tails**
Heirloom Tomato Marmalade***
To build the Mills Family Farms B.L.T, hold the romaine leaf by the stem end and place a medallion of lobster on the leaf. Sprinkle with some bacon pieces and a small dollop of tomato marmalade. Arrange on a serving platter or serve as individual plates with 3 on each plate. Enjoy!
*Maple Bacon:
6 Slices Applewood Bacon
3 T. Brown Sugar
2 T. Maple Sugar
1 t. Cracked Black Pepper
On baking sheet, lay out sliced bacon, drizzle with maple syrup, sprinkle with brown sugar and black pepper. Bake @ 350 for 12-18 minutes or 'till desired crispness. Cool and chop into small pieces. Reserve 'till ready to use.
Mix all dressing ingredients in a medium mixing bowl whisk together until
well incorporated.
**Butter Poached Lobster :
4 Warm Water Lobster Tails (removed from shell)
1/2 lb Salted Butter
1/2C. Water
1 t. Salt
1 t. Pepper
In a medium sauce pan heat the water, butter, salt and pepper 'till a soft boil. Add the lobster tails and poach 'till medium. Remove and cool, slice each tail into 4 medallions and reserve 'till ready to use.
***Heirloom Tomato Marmalade:
1 Medium Onion Diced
1 T. Chopped Garlic
1 T. Red Chili Flakes
1/2 Cup Bourbon/Brandy
2 C. Sugar
4 T. Sherry Vinegar
4 Heirloom Tomatoes Seeded and Diced 1/8 Inch
1 Yellow Onion Diced
Saute medium onion, garlic, and chili flakes; deglaze with bourbon. Add sugar and sherry vinegar; reduce to thick syrup. Add tomatoes and yellow onion; cook for 5-8 minutes and adjust seasoning with salt and pepper. Keep refrigerated 'till ready to use.