Steal This Recipe® Maine Lobster & Confit Chicken Caesar Salad with Parmesan

From Chef Josh Emett at Maze, NYC, this recipe will make the perfect Valentine’s Day treat when you serve it for your loved ones at home!

‘Stolen’ with permission from Josh Emett, Chef de Cuisine at Maze by Gordon Ramsay at The London, NYC, this recipe will make the perfect Valentine’s Day treat when you serve it for your loved ones at home!

Maze at the London, NYC is modeled on the small plate concept of Gordon Ramsey’s British restaurant of the same name, offering French based dishes with Asian influences. The more informal of the restaurants at The London, Maze offers brunch and pre-theatre menus, chef’s tasting menus and chef’s tables in the heart of the kitchen for the most adventurous diners.

With items on the menu like Pan-roasted lemon sole with olive crushed potatoes, grilled leeks and smoked red wine jus, Carnaroli risotto of saffran Parmesan with braised Osso bucco and gremolata and Chocolate fondant with green cardamom caramel, sea salt and almond ice cream, it’s easy to see why Maze is a hit.

About the chef: Brought up on a farm in Hamilton, a remote region of New Zealand, Josh discovered his passion for cooking as a child; his family spent much of their time working on the farm, so he began cooking out of necessity.

He trained at Waikato polytechnic in Hamilton and then worked at several restaurants in Melbourne, Australia. In 2000 Josh joined the three Michelin starred Restaurant Gordon Ramsay in Chelsea, London, as Senior Chef de Partie before joining the team at Gordon Ramsay at Claridge's. From there he went on to become Head Chef at the reopened and refurbished Savoy Grill in 2003.

In 2006 Josh decided to make the move across the Atlantic and is now Chef de Cuisine of The London, overseeing The London Bar, Maze, and the fine dining restaurant Gordon Ramsay at The London.

Outside the kitchen, Josh is an avid sportsman. He and Ramsay both believe physical fitness directly contributes to performance in the kitchen. He credits running and tennis for staying in shape and also enjoys hunting, fishing, and traveling in his spare time.

Maze by Gordon Ramsay at The London
151 West 54th Street (between 6th and 7th Avenues)
New York
NY 10019
212 468 8889

Maine Lobster and Confit Chicken Caesar Salad with Parmesan Shavings is served at maze for $16.
This recipe makes four restaurant servings.

Confit Chicken Roll Ingredients:
2 Chicken breasts
2 Cloves of garlic
Sprig of thyme
1 bay leaf
1 tablespoon butter (salted)

Steal This Recipe® Step by Step Instructions for Confit Chicken Roll:
Roll chicken breasts together and wrap in a damp muslin cloth.
Sous vide chicken breasts with some butter, chopped garlic and herbs.
(Chef’s note: sous vide uses vacuum sealed plastic or glass containers in a water bath).
Cook in water bath 58°C (136°F) for 45 minutes.
(You will use the cooked butter later in the recipe).

Lobster Roll Ingredients:
2 Lobster tails

Steal This Recipe® Step by Step Instructions for Lobster Roll:
Skewer lobster tails to keep straight during cooking process.
Blanch tails for 3 minutes, and then remove from shells.
Roll tail meat tightly in cling film while still warm and shock in an ice water bath.

Lobster Glaze Ingredients:
2 Liters Lobster bisque/stock
Cream
Handful of tarragon
Handful of basil

Steal This Recipe® Step by Step Instructions for Lobster Glaze:
Reduce bisque down to a glaze (about 2/3)
Add cream to desired consistency (approximately 150 ml)
Infuse with herb stalks for 30 minutes
Pass through a sieve and chill.

Caesar Salad Dressing Ingredients:
1 cup of mayonnaise
1 anchovy fillet
1 garlic clove
2 Romaine leaves (just the white part)
1 teaspoon Lobster glaze
¼ cup of grated Parmesan
Juice of half a lemon

Steal This Recipe® Step by Step Instructions for Caesar Salad Dressing:
In food processor puree anchovy, garlic, Romaine hearts, Parmesan and lemon juice until smooth paste.
Slowly incorporate mayonnaise and Lobster Glaze.
Once completely incorporated, pass through a sieve and refrigerate.

Garlic Croutons Ingredients:
Butter reserved from Chicken Confit
4slices white bread croutons

Steal This Recipe® Step by Step Instructions for Garlic Croutons:
Cut crusts off bread.
Cut the remaining bread to about 4x2in rectangular wafers.
Brush with the butter.
Bake at 360°for 4-5 minutes.

Maine Lobster and Confit Chicken Caesar Salad with Parmesan Shavings Ingredients (Per Serving):
2 tbsp Caesar dressing
½ cup chiffonade Romaine hearts
1 Confit Chicken Roll
1 Lobster Roll
1 Crouton
1 tbsp Lobster Glaze
Micro herbs for garnish
Shaved Parmesan cheese for garnish

Steal This Recipe® Step by Step Instructions for the Maine Lobster and Confit Chicken Caesar Salad with Parmesan Shavings:
Thinly slice the Lobster and Chicken Rolls.
Set aside any scraps to chop and run through the salad.
Lightly dress the chiffonade Romaine heart and reserved chopped chicken and lobster with the Caesar dressing. Season to taste.
Dice the sliced chicken through the salad.
Place the salad evenly over toasted crouton and sliced lobster over the top.
Sauce the plate with Lobster Glaze.
Garnish with Parmesan and micro herbs.