Port Tavern & Grille’s Specialty Dessert
The Falling Chocolate Cake
John Shaw, Executive Chef

Ingredients (Serves 5 People)
2 tbs. Cocoa Powder
3 oz. Chocolate finely chopped
2 Eggs
3 oz. Sugar
1 ½ oz. Cake Flour

1. Butter 3 - 5" round baking dishes and then dust with cocoa powder.
2. Melt the chocolate and the butter in a double boiler, , then with an electric mixer, beat the eggs and sugar until it is light and fluffy.
3. Fold in the chocolate butter mixture.
4. Add the flour and then mix just until incorporated.
5. Spoon the batter into the prepare dishes, filling no more than ½ full.
6. The batter will hold for up to two days after it has been made.
7. Bake for 8-10 minutes on 350 degrees or until the top has a slight crack and the sides have set.

To serve carefully invert-baking dish on the plate and cake should slide out, serve with fresh berries or whip cream, ice cream and chocolate or vanilla sauce.

Lazy Lobster
John Shaw, Executive Chef
(Try a glass of Tall Trees Cabernet)

Ingredients:
4 Gallons of Water (Real sea water if available)
½ Cup of Kosher or Sea salt (omit if using Sea Function & Events water)
Club 4 Healthy and vivacious Lobsters, 1 or 1 ½ lbs. Accolades each
1 Cup of clarified butter
Fresh chives for garnishing

Beaurre Blanc
(To make 2 cups)
4 Medium (about 3 ounces) shallots, peeled, finely chopped
½ Cup of Rice wine vinegar
½ Cup of Freshly squeezed Lemon juice
4 Tablespoons of heavy cream
1 Pound of sweet butter, cold and cubed
Salt & pepper to taste

Lobster

1. Bring water & salt to a boil.
2. Deband Lobsters and quickly immerse in the water and cover with lid.
3. Boil for 6 to 7 minutes.
4. Add cubed butter to the plan slowl, whisking continously and letting each melt before adding the next sauce, becareful does not brown.
5. When they are cool enough to handle, remove all the meat from the shell gently keeping the claws and the tail intact.
6. Clean the tail under running water to clean out any discoloration from tomalley or roe.
7. Reserve the head and the tail for garnishing. Slice the tail into medallions at the time of serving.
8. Gently re-warm the lobster in clarified butter.
9. Serve atop mashed potatoes with beurre blanc over the top.
10. Garnish with freshly chopped chives.

Beurre Blanc

1. Place the shallots, the lemon juice and the vinegar into a heavy bottomed sauce pan.
2. Reduce the mixture until almost all the liquid has evaporated.
3. Add the heavy cream until boiling.
4. Add cubed butter to the pan slowly, whisking continuously and letting each nearly does not brown. (Browning will put discolored bits in your sauce, so be careful)
5. Add salt and pepper to taste.
6. Sample the sauce, if it seems too bland, a few drops of freshly squeezed lemon will brighten the flavor. Feel free to add more butter, if you think it is too acidic.

Notes:

This is a very forgiving preparation and can be made well in advance of a dinner party. Keep the beurre blanc warm on the back of the stove. If the sauce thickens too much, it can be thinned with water or heavy cream. If the sauce should “break” before dinner, reduce a few tablespoon of heavy cream in another pan and introduce the beurre gently while whisking constantly. Depending on the season and your access to fresh citrus, this beurre can be made with a mix of citrus. Fresh pink grapefruit is particularly fun! With all variations of juices and herbs, adjust the seasoning to taste, even adding a touch of sugar if necessary. This versatile sauce is great on any fish or chicken.