Chicken Fried Lobster & Chipotle Glazed Quail with Wild Mushroom Risotto and Truffle Butter Sauce
By Chef David Holben, Culpeppers, Dallas, TX

Made with:
CulinArte’ Glace de Poulet

Entrée/Serves 4

2 qts. Peanut Oil, for frying
4 each 8-10 oz. Rock Lobster Tail
1 pint Buttermilk
1/4 cup Milk
3 Eggs
1 tbls. Garlic Purée
2 cups Flour
1 cup Panko (Japanese bread crumbs)
2 tspn. Salt
1 tspn. Pepper

1. Heat peanut oil to 350 degrees. Mix the flour, Panko, salt and pepper together. Combine the buttermilk, milk, and garlic.

2. Cut down the center of the back of the lobster shell with a pair of scissors. Pull the meat out of the shell leaving it attached at the end of the tail. Dip a lobster tail, shell and all into the buttermilk mixture and then into the flour mixture.

3. Fry the lobsters five to six minutes until golden and until all the meat has turned milky white.

For the Truffle Butter
1/4 cup Chopped Black Truffles
1/4 cup Ruby Port
1/4 cup Madeira
4 oz. CulinArte’ Veal Glace
2 oz. Heavy Cream
8 oz. Butter

Place the truffles, wines and CulinArté Veal Glace in a small sauce pot and reduce by 3/4. Add the heavy cream and bring to a boil, reduce to a simmer. Cut the butter into cubes and whisk it into the reduction slowly. Season with salt and pepper.

4 each Semi-boneless Quail
1 tbls. Montreal Seasoning

For the Chipotle Glaze
3 cups White Vinegar
1/2 cup Sugar
1-1/2 cup Orange Juice
1/4 cup Molasses
4 Chipotle Chilies
1/4 cup Cilantro (chopped)
TT Montreal Seasoning
1 each Lime Juice

1. Bring vinegar and sugar to a boil and reduce by half. Add orange juice and reduce by half.

2. Remove from heat and stir in the molasses, chilies and cilantro. Purée in blender. Season to taste with Montreal seasoning and lime juice.

3. Season quail with the Montreal seasoning and grill over Mesquite wood for two to three minutes. Brush with the glaze on both sides and grill for an additional minute.

For the Risotto
3 tbls. Olive Oil
1-1/2 cup Wild Mushrooms, (Chanterelle, Oysters, Black Trumpets, etc.)
1 tbls. Shallots, finely chopped
1/4 cup Brandy
2 tbls. Shallots(finely chopped)
8 oz. CulinArte’ Glace de Poulet with a few sprigs of Fresh Thyme
20 oz. Water
4 oz. White Wine
8 oz. Rice (Italian Arborio)
2 each Roma Tomatoes (cut into small dice)
2 tbls. Parsley (chopped)
1/2 cup Parmesan Cheese
4 tbls. Butter
TT Salt and Freshly Ground Pepper
6 oz. Tiny Green Beans (blanched)
1 tbls. Butter
TT Salt and Pepper

1. In a hot pan, sauté with the olive oil the mushrooms for one minute, then add the shallots, season with salt and pepper, and deglaze with brandy. Remove from the pan and keep warm.

2. Bring the water to a boil with the Culinarte’ Glace de Poulet and fresh thyme. This way you can reconstitute the glaze into a rich flavor full natural chicken broth.

3. Gently cook shallots in 2 TBL butter. (Do not brown.) Add rice, all at once, and stir well to break up clumps. Cook for about 2-3 minutes, to coat all grains. Add the wine and then a few ounces of boiling Culinarte’ Glace de Poulet; cook over mid-high heat, stirring well. Remove the outside meat of the roma tomatoes and cut into a small dice.

4. When rice is almost dry, add a few more ounces chicken stock. Repeat process until rice is cooked; the grains should be “al dente,” but creamy. Stir in Parmesan cheese, tomatoes, parsley and butter. Fold in the warm sautéed mushrooms and season to taste. (The continuous stirring of risotto is a process that removes the starch, and creates the creamy texture risotto is known for).

5. Cook the beans in boiling salted water for two to three minutes. Strain and sauté quickly in the butter. Season with salt and pepper.

To Assemble the Dish:
Place the lobster to one side of a large oval plate. Prop the beans between the lobster meat and tail. Spoon 1/2 cup of the risotto on the other side of the plate. Cut the quail into quarters and stand it up inside the risotto. Drizzle some truffle butter in front of the lobster.