Humble beginnings can often cultivate amazing talent as can be see with Chef J. Joho who began his culinary career at the age of 6 when he peeled vegetables in his aunt's restaurant.  Fortunately for us, he enjoyed and excelled in the kitchen and now provides us amazing culinary experiences at his establishments in Chicago, Boston and Las Vegas. Today he shares with us "Roasted Lobster with Ginger Alsace Gewurztraminer", one of his wonderful dishes from Everest restaurant (Chicaco, IL).  Chef Joho recommends-Gewurztraminer Vendanges Tandives from Alsace.

Roasted Lobster with Ginger Alsace Gewurztraminer

Chef/Owner J. Joho, Everest
          

Yield: 4 servings                          

• 2 1-1/2 pound live lobster
• 3 ½ cups water
• 2 tablespoons sugar, divided
• 1 2-1/2 x 1-1/4 inch piece peeled fresh ginger, cut into matchstick size strips
• 1-1/2 cups Alsace Gewurtzraminer
• 2 T olive oil
• 8 T butter, divided
• 1 pound fresh spinach
• 1 T lime juice
• 1-1/2 T minced lime peel (green part only)
  

1. Bring large pot of water to boil over high heat. Plunge lobster into water and cover. Boil 5 minutes. Transfer lobster to bowl of cold water.

2. Bring 3 ½ cups of water, one tablespoon of sugar and ginger to a boil in heavy medium saucepan over medium-high heat. Boil until ginger is tender and liquid is almost evaporated, about 45 minutes. Add wine and boil until liquid is reduced to 2 tablespoons, about 1 minute. Remove from heat. Drain lobsters.

3. Preheat oven to 425º. Remove lobster tail and claw meat from shells. Brush lobsters with olive oil. Place in heavy large ovenproof skillet. Place in oven and roast lobster meat ten minutes.

4. Meanwhile melt 3 tablespoons butter in heavy large skillet over medium heat. Add spinach and sprinkle with remaining one tablespoon sugar. Sauté until wilted, about 4 minutes. Season to taste with salt and pepper. Divide spinach among plates.

5. Heat ginger reduction in heavy small saucepan over medium heat. Gradually whisk in remaining 5 tablespoons butter,  lime juice and peel. Season to taste with salt and pepper. Cut lobster tails diagonal into slices. Fan tails atop spinach and garnish with claw meat. Drizzle sauce over lobster and serve.

About Everest

Everest, one of the country's premier dining rooms, is located on the 40th floor of the Chicago Stock Exchange building. The world-renowned cuisine of Chef/Proprietor Jean Joho has earned top honors, including the Five-Diamond Award from AAA, the Mobil Dining Award and top ratings from the Zagat Survey. Locally, the restaurant has been awarded the highest ratings, including four stars each from the Chicago Tribune, Chicago Sun-Times and Chicago magazine. The 75-seat Everest dining room features an intimate atmosphere with a spectacular western view of Chicago.

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