Chef’s Fall Recipes: Scott Crawford’s Malted Parsnip Soup, Butter Poached Lobster, Tangerine, Vanilla
You know you’ve got something special when you’ve received three James Beard nominations, including “Best Chef: Southeast”. Herons restaurant at The Umstead Hotel has something very special in Chef Scott Crawford and their customers (and professionals) seem to agree.
Crawford seems to have the Midas touch. He earned five stars from the Mobil Travel Guide for his regional American cooking when he served as executive chef of Woodlands Resort & Inn, the Relais & Chateaux property and Gourmand Dining Room located in Summerville, South Carolina, before being hired away in 2006 as executive chef of The Georgian Room. It was there that Crawford’s coastal Georgian cuisine earned five coveted stars from Mobil Travel Guide and critical praise including Esquire Magazine’s Best New Restaurant accolade.
I am thrilled to have Chef Crawford as a participant in our “Fall Recipes” series. Without further ado, his Malted Parsnip Soup with Butter Poached Lobster.
Malted Parsnip Soup, Butter Poached Lobster, Tangerine, Vanilla
* 6 large Parsnips peeled and thinly sliced
* 1 small sweet onion peeled and sliced
* 1 Tangerine peeled and segments removed
* 1 cup milk
* 1 16 oz. bottle spring water
* 2 tablespoons malted milk powder
* 1 teaspoon vanilla powder
* 3 lobster tails or 1 whole lobster blanched and removed from shell
* ½ pound unsalted butter cubed (cold)
* 2 tablespoons sliced almonds toasted (optional)
* 1 Tablespoon sliced chives
* Salt & Pepper to taste
In a large pot add the parsnips, onion, milk and enough water to cover. Simmer over low heat until parsnips are tender and onions are soft and translucent. Add malted milk powder and dissolve, season with salt & pepper to taste. Puree mixture in a blender (add more water if needed) and pass through a fine sieve.
In a small sauce pan heat 1 cup of water to boiling, lower heat and whisk in a small amount of the cold butter at a time until the butter is emulsified (not melted). Submerge lobster into the butter until warm through. Remove and allow lobster to drain on a paper towel for a few seconds.
Heat the tangerine with a small amount of the butter until just warm.
In the center of a warm soup bowl place the lobster and warm tangerine. Pour the hot parsnip soup around. Garnish with toasted almonds, vanilla powder and sliced chives.
Heron’s is located at 100 Woodland Pond Drive, Cary, NC 27513