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Roasted Red Dragon

Roasted Red Dragon

Chef Jack Flaws

Max's Downtown, www.maxdowntown.com, Hartford, CT


  • 4 x 1¾ lb lobsters, roasted
  • 6 oz basil puree (see recipe below)
  • 12 oz roasted red curry dragon sauce (see recipe below)
  • 1 carrot, scooped with a small bowl scoop
  • 1 zucchini, seeds removed, scooped with a small bowl scoop
  • 1 yellow squash, seeds removed, scooped with a small bowl scoop

For the Red Dragon Curry Sauce:

  • 1 onion, chopped
  • 2 Jalapeno peppers, chopped
  • 1 sprig tarragon
  • 1 stalk basil
  • 1 stalk lemon grass, chopped
  • juice of 2 limes
  • 1 bulb ginger, chopped
  • 4 scallions, chopped
  • 1 can red curry
  • 2 cans coconut milk
  • 4 lobster bodies, de-gilled
  • 1 gallon water
  • 2 oz sugar
  • ½ cup tomato paste
  • 1 pinch kosher salt

For the basil puree:

  • 3 bunches basil, leaves only
  • 1 oz cold water
  • 4 oz light flavored oil
  • 1 pinch salt
  • 8 oz spinach


For the sauce
Break off lobsters' heads. Split in half and remove the head sack. Roast with oil in a heavy-bottomed sauce pot.
Add all vegetables and sweat until soft. Add all other ingredients and simmer for 11/2 hours. Strain through a sieve and crush bones. Return to pan and reduce by one quarter over a medium heat.
For the basil puree
Separate basil leaves from stalks. Throw basil leaves and spinach into a pan together and boil rapidly for one minute. Shock in iced water and squeeze dry.
Place all leaves in a blender, add a little iced water and oil and puree. Season with a little salt if desired.
For the main dish
Salt and pepper the lobster tails and place in a medium saucepan with a little oil. Fry until the meat starts to shrink in size, making the shell curl. Crack the claws and remove the meat. Take a ladleful of the sauce, add to the pan along with a little butter, and stir well to combine.
When the butter has melted, add scooped carrots, zucchini and summer squash to the saucepan. Add claw meat and simmer gently until the vegetables are tender and the claw meat is heated through.
For the Basil-mashed Potatoes
Boil some Yukon or Russet potatoes until tender. Drain, dry over a medium flame and mash. Take a generous tablespoon of the basil puree and mix into the potatoes until thoroughly combined.
To assemble the dish
Spoon a little of the basil-mashed potatoes onto the center of the plate. Remove the lobster bodies form the sauce and place upon the bed of potatoes. Spoon over a few of the vegetables, the lobster claw meat and the sauce. Serve immediately.