Platelist Chef Ken Oringer Shares Recipes for Lobster Paella and Heirloom Carrot Salad

April 20, 2011— -- After traveling the world, executive chef Ken Oringer settled in Boston where he opened his restaurant Clio. While his menu is primarily French-influenced, his flavorful dishes feature plenty of ethnic ingredients.

Here are his recipes for lobster and black truffle paella and salad of hay roasted heirloom carrots.

Lobster and Black Truffle Paella
Serves 4 people

Ingredients:

Preparing the Paella:Heat 1 tablespoon of olive oil in a small saute pan. Add 1/4 cup of Spanish onions. Cook until softened. Should produce 1/8 of a cup. Set aside.

Heat the paella pan over medium-high heat. Coat the pan with 3 tablespoons of olive oil. Stir in the soffrit, onions, garlic, red bell pepper and scallions. Add the rice and saffron. Stir until the rice is toasted.

Add all of the stocks and the artichokes. Mix well and stir up the browned bits of the pan. Bring to a boil.

Lower the stove to medium heat. Add the lobster. Cook for 15 minutes. Add the peas and chives. Cook for one minute more.

Remove from heat. Shave the black truffle over the dish and serve.

Serves 4 peopleExecutive chef Ken Oringer from Clio
prepares a salad of hay roasted heirloom carrots.

Mix the yogurt and lemon juice in a bowl. Season the yogurt mixture with salt and pepper. Set aside.

Preparing the Salad:

Place the carrots decoratively on a plate. Place onion seeds, hazelnuts, sumac, fried garlic, preserved lemon and nasturtium leaves on top and around. Grate the cinnamon stick over the dish. Drizzle with Argan oil. Spoon a dollop of yogurt on top. Serve warm.