Sunrise Chef

This week, local chefs-in-training faced off in the Skills USA competition where they paired with chefs from local restaurants to compete some amazing recipes. Chef Randy Zerfass, Northampton Country Club, took home the top prize. He was paired with student chefs Israel Marcano and Zachary Zambrana of Bethlehem Area Vocational Technical School. Their winning dish was New England Lobster Cake. Friday, they appeared on 69 News at Sunrise.

Category: Soups, Stews and Chili

Cuisine: not set

Ready in 45 minutes

by rotts4me

Ingredients

BISQUE:

Lobster Shells & Body reaserved from other recipes

2 tbsp Olive Oil Chopped

1 Medium Onion

4 Stalks Celery Chopped

1 cup Plum Tomatoes Chopped

1/2 tsp Dry Tarragon

2/3 cup Dry Sherry Wine

2 cups Water

1 cup Heavy Cream

1/8 tsp Saffron

1 stick Butter

4 oz Flour

Salt and Pepper To taste

Directions

In a 2 qt. saucepan, sautee onion, celery, lobster shells & body and tomatoes with olive oil till soft and colored brown. Add water, sherry, saffron and tarragon, simmer for 35 minutes. In separate saucepan, cook butter and flour together to make a roux. Approx. 4 minutes. Strain lobster stock through a fine mesh strainer. Add cream & cook additional 10 minutes, stir roux into stock 1/3 at a time. Bring to a boil and serve.

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