Hen of the Woods and Maine Lobster with Spring-Dug Parsnips and Cider Brown Butter Recipe | James Be
Hen of the Woods and Maine Lobster with Spring-Dug Parsnips and Cider Brown Butter At his March Beard House dinner, Eric Warnstedt cooked up this dish
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Ingredients
- 2 parsnips, peeled and cut into 1/2-inch cubes
- 1 tablespoon olive oil
- Salt
- pepper
- 1 cup apple cider
- 1 cup (2 sticks) plus 1 tablespoon butter
- 1 sprig sage
- 1 teaspoon cider vinegar
- 6 ounces hen of the wood mushrooms, separated into bite size pieces
- 1 cup cooked lobster meat
- 1/2 shallot, diced
- 1 teaspoon chopped thyme
- Juice of 2 lemons
- 1 tablespoon chopped parsley
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