64 ounce Kobe strip loin
3 ounces Black beans, cooked
2 ounces Heavy cream
1 teaspoon Ancho pepper puree
4 cup Maine Lobster stock or chicken stock
1/2 bunch Cilantro, washed and cut chiffonade
2 cups Fresh corn kernels clean and grilled
2 ounces Red onions, small dice
1 ounce Garlic, chopped
1 ounce Shallots, small dice
½ ounce Canola oil
3 ounces Zucchini, in slice grilled and then cut medium dice
3 ounces Summer squash,in slice grilled and then cut medium dice
2 ounces Fresno peppers, small dice
2 ounces Poblano pepper, small dice
2 ounces Yellow bell peppers, small dice
2 ounces Tomatoes, peeled, seeded & cut small dice
To taste Salt, pepper & chipotle powder to taste
1 ounce Tequila
2 Tablespoons Unsalted butter
36 once Meat from 2 large Maine Lobster 2 pound Ea.
Soak black beans overnight; simmer in salt water for two hour or until tender.
Simmer cream, ancho pepper puree, lobster stock or chicken stock, cilantro and 1 cup fresh corn for 15 minutes, puree in blender and strain, reserved the liquid.
Pop then the grill in high heat and mark the zucchini, summer squash and corn of the cob
In large sauté pan heat the oil sauté onions, garlic and shallots for 5 minutes. Add zucchini, summer squash, poblano peppers, black beans and remaining 1 cup of corn and sauté until tender. Add lobster or chicken stock, corn sauce and tomatoes and reduce to until consistency. Season with salt and pepper and a touch of chipotle powder and finish with green scallion.
In separate pan sauté Maine Lobster meat with garlic and shallots in whole butter. Flame with tequila 1800 and finish with the butter.
Cut the strip lion in 8 portion of 8oz.ea seasoning with salt and pepper and grilled until your favorite temperature.
You can find this recipes at Jam Latin Bistro.
By Chef Javi Sánchez