- Recipe by executive chef Matt Hobbs, King Estate Winery
Beef Ribeye with Uni Butter, Pacific Dulse and Lobster Glace
Prep time: 30 minutes
Cook time: 3 hours, 30 minutes
Ingredients Lobster Glace
1⁄2 cup grapeseed oil
1 pound carrot, peeled, cut into 1-inch pieces 1 pound onion, peeled, cut into 1-inch pieces 2 leeks, cut into 1-inch pieces, washed
1 bulb fennel, cut into 1-inch pieces
2 bay leaves
2 cups Pernod liqueur
5 pounds lobster bodies
2 ounces heavy cream
1⁄2 cup butter, small diced 1 small lemon, juiced
1⁄4 pound uni vana (edible lobes of sea urchin)
1⁄2 pound butter, unsalted and softened
1 tablespoon kosher salt
Pacific Dulse Tapenade
1⁄4 pound fresh Pacific dulse seaweed 1 cup black kalamata olives, pitted
1 shallot, finely minced
1 clove garlic, finely minced
2 each white anchovy
3 tablespoons olive oil
1 lemon, juiced and zested
2 cups fresh Pacific dulse seaweed (for frying) Oil for frying
4 16-ounce portions of Prime beef ribeye Kosher salt for seasoning beef
Freshly ground black pepper for seasoning beef Fleur de sel for garnish at plating
Assorted picked leaves and herbs such as tarragon, chervil, parsley, lovage for garnish at plating
Chef’s note: A total of 1⁄2 pounds of fresh Pacific dulse seaweed will be enough for the tapenade and for the fried seaweed used for plating.
Method for Lobster Glace
- Begin to prepare the lobster stock by heating the grapeseed oil in a medium stock pot over medium-high heat.
- Add carrot, onion, leek, fennel and bay to the pot and sauté until caramelization begins, about 5 minutes.
- Be sure to stir often to avoid scorching.
- Add Pernod — the acclaimed French-made anise liqueur — and deglaze the pan. Reduce Pernod by half. Add the lobster bodies and cover with water.
- Bring to a gentle simmer and cook for 3 hours. Carefully strain and transfer to a clean pot.
- Reduce over medium-low heat by 90%, whisking occasionally. Remove from heat and cool.
Chef’s note: The lobster glace should be prepared the day before.
Method for Uni Butter
- Combine the uni, the softened butter and salt into a food processor and mix until well combined and smooth.
- Transfer to a piece of plastic film. Roll into a log about 2-3 inches in diameter and twist the ends closed. Refrigerate until fully cooled.
Method for the Pacific dulse tapenade
- Combine all ingredients in the food processor and pulse for 1-2 minutes until ingredients come together. Store in an airtight container refrigerated until ready to use.
Method for fried seaweed
- Heat 4 cups of frying oil to 375 F. Pat dry the 2 cups of fresh seaweed as best you can. Carefully place the seaweed into the oil and fry for 1-2 minutes until crispy.
- Remove seaweed from oil and transfer to a small baking sheet lined with paper towels. Season lightly with salt.
Chef’s note: Only fill the pot half way with oil because there will be splashing and overflow.
- Get steaks to room temperature for at least 15 minutes prior to cooking. Season generously with salt and pepper, and preheat the grill.
- In a small sauce pot, place 2 ounces of the reduced lobster stock, add heavy cream and bring to a gentle simmer.
- Slowly whisk in butter, one pad at a time, until all but- ter has been incorporated. Season lightly with salt and fresh lemon juice. Hold over low heat until ready to use.
- Place the steaks on the grill and cook to desired temperature. Remove steaks from grill and allow to rest for 4 minutes.
- Remove the uni butter from the refrigerator, slice about 1⁄2-inch thick and place on each dish.
- Place the ribeye onto a plate off-set. Using two spoons, make a quenelle of the Pacific Dulse Tapenade. Place onto the far side of the plate. Top the quenelle with a small piece of fried seaweed.
- Top the ribeye with a disk of the uni butter and garnish with additional fried seaweed, assorted herbs and fleur de sel.
- Serve with Lobster Glace on the side or sauce as desired.
- Serve immediately.