SEARCH 100,000+ RECIPES FROM MAGAZINES, NEWSPAPERS, TV, & COOKBOOKS

RECIPE SEARCH

Tell me more about Project Foodie recipe search

- or -

browse recipes by publication

browse recipes by issue

Like Us?

SPREAD THE WORD!

Cookbooks

HEATHER JONES

The Sweet Life

According to the American Diabetes Association, in January 2011 8.3% of the United States population--or approximately 25.8 million children and adults--was diabetic.That is a pretty scary statistic.

One of the...

Cookbooks

TEAM PROJECT FOODIE

Lights, Camera, Cookbook!

Combine the ongoing popularity of TV food shows with the ever-popular cookbook, and the result is a boatload of new books by TV chefs. While fans of the shows are bound...

Foodie Talk

TEAM PROJECT FOODIE

Healthy but Tasty

Are you ringing in the New Year with a healthy lifestyle resolution? While many will say healthy equates to not-tasty I disagree. To me healthy means moderation and thinking...

Aurora: Iranian Osetra Caviar Chibouste of Yukon Potato and Lobster

Rate, save, comment and tag recipes in this article

List of viewable recipes from "Project Foodie" by

Chef/Owner Avner Samuel builds upon his 35 years of culinary experience to create an exquisite culinary encounter at his restaurant Aurora (Dallas, TX). This can be seen in one of his signature dishes - "Iranian Osetra Caviar Chibouste of Yukon Potato and Lobster". An exquisite preview of the culinary feast you will encounter at Aurora, Chef Samuel recommends you enjoy this delicacy "with a beautiful white Burgundy or preferably Champagne".

Iranian Osetra Caviar Chibouste of Yukon Potato and Lobster

Serves 4

1 oz. Royal Iranian Osetra caviar
1 cup whipped heavy cream
1 large Yukon gold potato
1 tsp. chopped chives
1 cup Granny Smith apple sorbet
3 oz. chopped Maine lobster meat (red part only)
Salt and white pepper to taste

1. Peel potato and cook until soft.

2. Pass potato when still warm through a china cup strainer and refrigerate for two hours.

3. Add chilled potato to mixing bowl and soften with spoon. Add chopped lobster meat and heavy whipping cream, salt and pepper to taste.

4. Form potato Chibouste between two soup spoons into an egg shape and place in the center of a chilled bowl.

5. Sprinkle chives on the Chibouste.

6. Divide caviar into four portions and place on top of the Chibouste.

7. Serve Granny Smith apple sorbet in a separate dish.

About Aurora

Walls of ultra-suede and exotic wood, the luxurious European inspired bar, Limoges china. Details infused within Aurora's four walls will take your breath away. Step into the intimate 56-seat restaurant. You will notice the brilliantly displayed kitchen, a vision of stainless steel behind ornately etched glass. Tucked away is the elegant wine cellar, a crown jewel for that private lunch or dinner. This aura culminates with the splendor of the menu. An innovative display of French-influenced New American cuisine, the food is like a painting, but you get to eat it.