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SMOKED KENNEBUNKPORT LOBSTER ON PARSNIP PUREE & PAPRIKA BUTTER SAUCE

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SMOKED KENNEBUNKPORT LOBSTER ON PARSNIP PUREE & PAPRIKA BUTTER SAUCE

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Ingredients

Adjust Servings:
2 x 1.5 pounds lobsters steamed and broken out of the shell
4 parsnips
750 millilitres heavy cream
225 grams Butter unsalted
120 millilitres heavy cream
250 millilitres lobster reduction
250 millilitres Quady Essencia wine
125 millilitres Cognac
10 grams lobster coral
1 gram paprika
1/2 Lemon Juice
cayenne pepper
apple wood chips
smoking gun
  • Serves 4
  • Medium

Ingredients

Directions

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  1. In a thick bottom pan reduce the cognac, Essencia & lobster reduction by half, add the cream & reduce by half.
  2. Whisk in the cold, diced, unsalted butter and reserved lobster corral.
  3. Season to taste with Salt, Cayenne pepper, paprika & a few drops of lemon juice.
  4. Strain and keep warm.
  5. Peel parsnips and dice into small pieces. Cover with cream and simmer for 30 minutes.
  6. Strain and reserve liquid.
  7. Place parsnips in blender, blend and slowly add reserved liquid to make a fluid purée.
  8. Season with salt and pepper.
  9. Gently poach the lobster in beurre fondue until warm place on top of a streak of Parsnip Puree.
  10. Drizzle the paprika butter sauce around, cover & smoke using the smoking gun with the apple wood chips.

Jonathan Cartwright

Jonathan M. Cartwright was at the White Barn Inn Restaurant since 1994 and was the Executive Chef from 1996 to 2015. He was appointed Group Chef de Cuisine of the White Barn Inn’s sister hotel group, Grace Hotels, where he opened a second restaurant, Muse by Jonathan Cartwright in the Vanderbilt Grace hotel in Newport, Rhode Island. For Grace Hotels he created unique signature dining experiences at each Grace property around the world while maintaining his role as Executive Chef at the White Barn Inn Restaurant.

Chef Cartwright’s talents are recognized worldwide, where he has earned the distinctive title of Grand Chef Relais and Chateaux, has cooked at the prestigious James Beard House and most recently at the Versailles Palace in France. White Barn Inn Restaurant had its share of honors, too, receiving hospitality’s highest accolade, a 5-Star rating from Forbes Travel Guide, consecutively from 2006-2012, and AAA’s Five Diamond Award consecutively since 1992 — a record in New England. The restaurant was one of only 12 in the U.S. to share both top honors at once, and Chef Cartwright was one of only 17 Grand Chefs of Relais & Chateaux in the U.S.

Originally from Yorkshire, England, Cartwright has been at home in the kitchen since age 15. He brings to New England an international sensibility and mastery of cuisine gained while serving some of the world’s finest Relais & Châteaux properties including Blantyre in Lenox, Mass., the Horned Dorset Primavera in Puerto Rico, and the Hotel Bareiss in the Black Forest region of Germany. “I believe that my menu creations are influenced by a love of European-style cooking acquired from my experiences,” says Cartwright. “This is fused with the many culinary and cultural inspirations of my present home, coastal Maine”

Before joining the White Barn Inn, Cartwright was Executive Chef of the Relais & Châteaux Horned Dorset Primavera in Puerto Rico. After his training apprenticeships, he continued to study under Anton Edelmann, Maitre Chef de Cuisine at The Savoy Hotel, London. In 1989 while still at the Savoy, he accompanied Edelmann to New York’s Pierre Hotel and to the Four Seasons, Beverly Hills to help with celebrations honoring the Savoy Hotel’s 100th anniversary.

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