Recipes: Favorites from Jean-Georges Vongerichten

Chef Jean-Georges Vongerichten has made a name for himself across the globe by creating new recipies out of old favorites and infusing his restaurants with the latest in international cuisine. On the heels of the opening of his latest restaurant, Matsugen in New York City, Vongerichten shares a few of his recipes.

Lobster Scented with Mace, Fresh Lychees and Chinese Celery in an Ice Wine Verjus Dressing

(Thomas Krakowiak)

Lobster Scented With Mace, Fresh Lychees and Chinese Celery in an Ice Wine Verjus Dressing

Recipe courtesy of Jean-Georges Vongerichten

Mace Butter

10 t mace ground fine
1 lb butter cut into pieces
1 t salt

Combine all and heat stirring until butter is very foamy. Continue to cook for the 30 seconds and strain though a chinois. Keep at room temp for service, refridgerate overnight.

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Lobster

Cut lobster tails into natural segments and season with salt and white pepper. Put in a pot and cover 2/3 with mace butter. Put in oven and cook until ¾ cooked. Cook claws in mace butter seperately. Arrange lobster in center of large bowl and top with claws. Drizzle mace butter to cover bottom of bowl. Top with lychee salad.

Salad

1 part fresh lychees, peeled and cut off pit
1 part bias cut celery heart
¼ part red scallion, thin bias cut
Thai chili, minced
Micro celery leaves

Season with salt and pepper and a little minced thai chili. Dress with 3 part ice wine verjus and 1 part olive oil. Mound neatly ontop of lobster and drizzle dressing over top. Top with micro celery.