Rack of Lamb, Lobster Bisque, and Egg Nog Recipes for a Holly Jolly Christmas Dinner

20 Dec

 

What?  How did this happen?  Christmas is only a few days away!  If you’re like us, you’re probably a bit frazzled and all over the place right about now, so we’ve got three great ideas to make your Christmas  or holiday dinner simply awesome.  We’re talking about a killer rack of lamb recipe, a how-to guide to making a silky and  luxurious lobster bisque, and tips on putting together the perfect egg nog drink.

All of this comes to us from Executive Chef Arturo McLeod of Benjamin Steakhouse in White Plains.  He was generous enough to share these popular dishes from his Christmas menu with us.  Speaking of Christmas, they will be open and will not only have their regular menu, but will also feature a prix fixe dining experience for lunch or dinner starting at noon.  For $59.95 (tax and tip extra) you’ll get your choice of an app, an entree, a side, dessert, coffee/tea, and their beloved egg nog.  Benjamin Steakhouse Westchester is at 610 Hartsdale Road in White Plains and can be reached at (914) 428-6868 for reservations. 

Well, without further ado, here is how to make that succulent rack of lamb, that wonderful lobster bisque, and tips on making some great egg nog. 

Rack of lamb from Benjamin Steakhouse

Rack of lamb, photo from Benjamin Steakhouse

Rack of Lamb

Ingredients

1 Rack of Lamb- (Roughly about 8 chops)

¼ Cup of Rosemary, chopped fine

¼ Cup of Thyme, chopped fine

¼ Cup of Oregano, chopped fine

¼ Cup Unseasoned Bread Crumbs

¼ Cup Dijon Mustard

Salt

Pepper

Olive Oil

Directions:

1) Pre-Heat oven to 375̊.

2) Put Salt and Pepper to taste and olive oil in a bowl and let the Rack of Lamb marinade for about 30 minutes.  Cover with plastic.

3) Remove Rack from marinade and in a large frying pan, pour in a little olive oil and sear the lamb rack on both sides.

4) Place Rack in a medium size casserole and place in oven for about 10-12 minutes.

5) Mix herbs and bread crumbs together.

6) Remove casserole from oven and brush the top side of the Rack with the Dijon Mustard.

7) Pat the bread crumb/herb mixture onto the mustard.

8) Return the casserole to the oven and cook for 5 more minutes or until 130̊ at its center for medium-rare.

9) Remove from oven, slice, and enjoy!

Lobster Bisque from Benjamin Steakhouse

Lobster Bisque, picture from Benjamin Steakhouse

Lobster Bisque Soup

Ingredients for the base:

5 lbs of small lobsters – Cut down to four parts

4 carrots – Cut down into fours

2 onions – Cut down into fours

5 pieces of whole, peeled garlic

8 oz lobster base

½ cup Brandy

3 qts heavy cream

1 qt milk

1 small can tomato paste

2 T Olive Oil

For the Roux:

2 stick butter

1 cup flour

Directions:

1) Sautee all of the above ingredients for two minutes.

2) Add ½ C of brandy

3) Add 5 quarts of water – bring up to a boil

4) Simmer for about 20 minutes

5) Add 3 quarts of heavy cream and 1 quart of milk

6) Add 8 ounces of lobster base paste

7) Strain all of the, carrots, onions, and garlic – remove the lobster meat from tail and claws, dice and reserve

8) In a separate pot add the flour and butter to make a paste and cook at low heat for 5 minutes.

9) Gently stir the roux and the tomato paste into the soup base to thicken.

10) Add the large chunks of lobster back into the soup

Get your nog on, photo from Benjamin Steakhouse

Egg Nog

Take some egg nog, add Brandy to taste, stir, pour in a martini glass, then throw in a chocolate rim around the top with some high quality chocolate sauce.

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