■CHEF'S CORNER “Classic Never trust a skinny chef My mama always says with a true spirit of frustration in her tone: “how can a chef be skinny?” This mostly comes up when we are cooking up a feast for the family, and we eat and drink as we go along because everything just looks and tastes so good. It is all irresistible and has you constantly snacking. And taking a second or third helping? Forget about it, it would be offensive if you didn’t. Of course, somewhere around that second helping comes in a strong sense of superficial regrets like, “I wish I worked out more,” or “I wish I could lose a few by swimsuit season.” As we try to justify why we must have yet another dumpling or maybe another slice of prosciutto, we always come to the conclusion: as chefs we simply cannot be skinny. We agree it would, in fact, be a crime. We love food and it would be contradicting to our very nature to refuse to eat it, or to maybe indulge a bit more than we should. This revelation comforts us and with a peace of mind we proceed with much enjoyment. I’m not in any way anti-skinny, nor am I advocating over eating, but mama might be on to something. Or at least it’s one more reason to eat up guilt-free. So here’s a little guilt-free lobster brunch dish I like to make for my mom. Chef Natasha Pogrebinsky Executive Chef and Owner of Bear Restaurant 12-14 31st Ave., LIC www.bearnyc.com www.ChefNatasha.com LOBSTER BRUNCH RECIPE (Feeds 4) Ingredients: 4 large, organic duck or chicken eggs 1 large Maine lobster (par-cooked, remove claws and tail)* 2 large Jersey or steak tomatoes, fully ripe 1 garlic clove 1/8 lb (1/2 stick) of unsalted butter (do not use margarine) 2 cups chicken stock Parsley and dill for garnish *Chef’s Hint: Submerge fresh lobster into boiling water, reduce to a slow boil, cook about 7 minutes, chill in an ice bath. Remove the claws and tail, it should be slightly under cooked. Save the lobster shell and scraps for a soup or bisque. Prep: - Melt the butter in a small sauce pan - Slice each claw and the tail in half, finish poaching the lobster meat in the melted butter and 1 cup stock (about 10 minutes) - Have a simmering pot going for your eggs on the back burner - Into a medium sauté pan, slice the tomatoes into one-inch wedges, simmer in 1 cup of broth until they begin to break down and the liquid reduces by a half - Add chopped garlic, lobster, plus half of the poaching butter liquid, salt, pepper and stir vigorously until it forms into a loose and chunky gravy - Poach the eggs in water to desired temperature (I think runny yolks make life better) - Place the tomato-lobster gravy into a serving dish, poached eggs on top, and garnish with fresh herbs - Serve with side of brioche toast, home fries and croissants or tea sandwiches Happy Mother’s Day! CHEF NATASHA POGREBINSKY Photo courtesy of BearNYC.com
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