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..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.

  
  
  

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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

One-of-a-Kind Lobster Shortcake

This is a beautiful prelude to your summer Strawberry Shortcake that you will be parading around with your family and friends during the hot summer months. To indulge in both will have you forgetting about the mess and fuss of firing up, and using, your outdoor grill.

Ingredients

For 4 people

Recipe

  • 2 tablespoon(s) butter or margarine
  • 1 teaspoon(s) minced garlic in oil
  • 1 (8x8-inch)pan cooked cornbread
  • ounce(s) cooked lobster meat, roughly chopped
  • Yankee Chipotle Sauce, recipe below
  • 3 ounce(s) snow pea pods, minced

One-of-a-Kind Lobster Shortcake Directions

  1. Cut 12 small, 3-inch circles of cornbread; set aside. Make Yankee Chipotle Sauce, keep warm. In a large skillet, melt butter over medium-high heat. Add garlic and cook 2 minutes or until softened, but not browned. Add lobster, stir well and "stir fry" until lobster is heated through and starting to brown. Remove from heat; set aside.
  2. To each serving dish, place one circle cornbread, topped with 1-2 ounces lobster meat. Top with some Yankee Chipotle Sauce. Repeat process one more time. Place on last circle of cornbread resting against shortcake stack, drizzle with more sauce and add another ounce of lobster meat. Sprinkle with a 1/4 of the minced pea pods. Repeat with 3 remaining serving plates and serve immediately.
  3. To make Yankee Chipotle Sauce. Place 1 cup vegetable broth, 1(3.5-ounce)can chipotle peppers, juice from 1 lemon, 2 tablespoons tomato paste, 1/2 teaspoon grated lemon zest and 1/4 teaspoon black pepper in a small saucepan. Whisk well, breaking up peppers, and bring to scalding over medium heat. Remove from heat and whisk in 1 1/2 cups Greek yogurt and 1 teaspoon freshly chopped cilantro(or 1/2 teaspoon dried). 
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