Lobster Lo’Maine Recipe; Maine Lobster Chef of the Year Contestant Chef Shanna O’Hea

Maine Lobster Chef of the Year Logo 2013Chef Shanna Horner O’Hea, co-owner of Academe Maine Brasserie and Tavern in The Kennebunk Inn and MaineLobsterPotPie.com, will be competing for the title of “Maine Lobster Chef of the Year 2013” during Portland, Maine’s annual “Harvest on the Harbor” festival. Her entry will be “Lobster Lo’Maine” a creative twist on traditional Asian Lo Mein. Chef O’Hea’s recipe combines cold Asian noodles, miso, white soy dressing, chili sauce, warm pork belly and fresh Maine lobster meat. Her recipe is provided for you below.


Lobster Lo'Maine: Maine Lobster Chef of the Year Competition 2013
Author:
Cuisine: Asian
Recipe type: Entree or Tasting Size Appetizer
Serves: 1 Entree Size or 4 Small Tasting Size
Ingredients
  • 4 ounces - Cooked and Chilled Fresh Maine Lobster, tail, knuckle and claw
  • 4 pieces - Pork Belly, ½ inch thick cube
  • ¼ pound - Fresh Lo Mein noodles, blanched and chilled
  • ¼ bunch - Cilantro Leaves
  • 1 each - Scallions, Green part Sliced on bias
  • 1 teaspoon - Sesame Seeds
  • Drizzle - Ginger Vinegar*
White Miso Dressing
  • ¼ cup - White Miso
  • ¾ cup - Mayonnaise
  • 2 tablespoons - White Soy Sauce*
  • 2 tablespoons - Lemon Honey
  • 1 tablespoon - Mirin
  • 1 teaspoon - Rice Wine Vinegar
  • 1 teaspoon - Sambal
Instructions
Method for Dressing
  1. Combine all ingredients in bowl and whisk together. Check seasoning if want more spicy add more Sambal
Family Style Plating
  1. In large bowl mix together the noodles and miso dressing making sure all the noodles are coated.
  2. Mix in scallions and lobster meat
  3. Place noodles in large bowl, scatter with cilantro leaves and sesame seeds
  4. Pan-Sear pork belly in non-stick pan over medium high heat, all sides should be caramelized and warmed through
  5. Place pork belly on top of noodles and drizzle with ginger vinegar
Individual Mini Tasting Method Plating
  1. For individual tasting place ¾ ounce of miso dressed noodles and lobster in miniature Chinese take-out containers. Garnish with warm pork belly, cilantro, sesame seeds and ginger vinegar
Notes
If you have difficulty locating these ingredients, they food items can be purchased online at www.sidwainer.com or local Asian market

Lobster Lo'Maine - Maine Lobster Chef of the Year Competition

Chef Shanna O’Hea’s Lobster Lo’Maine from the 2013 Maine Lobster Chef of the Year Contest

Maine Lobster Chef of the Year  2013 Contestants and Emcee

Chef Brian O’Hea of Academe at The Kennebunk Inn, Emcee Chef Michelle Ragussis, Next Food Network Star Finalist, Contestant Chef Shanna O’Hea of Academe at The Kennebunk Inn

About The Kennebunk Inn

The Chefs/Owners of The Kennebunk Inn and its restaurant, Academe Maine Brasserie & Tavern met when they were students at The Culinary Institute of America. They have appeared on “Best Thing I Ever Ate,” “Chopped,” “Rewrapped,” and “Beat Bobby Flay” on the Food Network and on the Travel Channel’s “Food Paradise.” They have also appeared in Oprah Winfrey’s “O” The Magazine. The O’Heas have been guest chefs at Walt Disney World’s Epcot International Food & Wine Festival, Houston’s “Sugar Land Food & Wine Affair, Boca Raton’s “Boca Bacchanal” Food & Wine Festival, and on Holland America Cruise Line.