Printer-friendly versionIn this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Greg D'Agostino from Keys Fisheries prepares hot stone crab claws & a lobster reuben.
INGREDIENTS #1:
Lobster Reuben
2 slices of rye bread
2 oz Thousand Island dressing
3 oz sauerkraut
4 slices swiss cheese
1 oz butter
6 oz lobster meat
Butter and grill bread on flat top
Dress both slices of bread with thousand island
Top with sauerkraut and cheese
Dice raw lobster meat
Season and grill on flat top
Add lobster meat to one half of sandwich and close both ends
Cut in half and server
INGREDIENTS #2:
Hot Stone Crab
1lb Stone Crabs
1 Gallon Boiling Water
4 oz Salt
Bring salted water to a boil
Add stone crab and cook for 8 minutes
Remove from heat
Crack and serve
INGREDIENTS #3:
Key Lime Mahi
1 oz Butter
2-5 oz Mahi Mahi
Flour Dusting
Salt and Pepper to taste
1/2oz Shallots
1/2oz Garlic
1/2oz Scallions
1 oz Tomato Concasse
1 oz white wine
1 oz Key lime juice
1 tsp chopped parsley
Dust and season with salt and pepper
Saute dolphin in butter
Add shallots, scallions, and garlic
Deglaze with key lime and white wine
Finish with parsley and tomatoes.
