THE Dish: David Myers' Lobster Thermidor

(CBS News) Acclaimed chef David Myers owns restaurants from Las Vegas to Tokyo.

It's no accident.

He was born with the soul of a traveler, and it's evident in his global approach to cooking.

David is an avid surfer, and tries to hit the waves every day before work. Another passion? Yoga.

He took a fascinating route to his award-winning career in the kitchen and his ultimate dish, Lobster Thermidor.

The two-time James Beard Award nominee discussed his colorful story, and shared recipes, on "CBS This Morning: Saturday."

All "CBS This Morning: Saturday" recipes
Blog: "What's Cooking"
Special section: Food and Wine

RECIPES

Lobster Thermidor

Ingredients:

• 1 two pound lobster
• 1 shallot, cut into a brunoise
• 1 cup piquillo pepper, cut into a brunoise
• 1/4 cup of garlic, finely chopped
• 1 c cognac
• 1/3 cup chopped tarragon
• 1/3 cup chopped chervil
• 1/3 cup chopped chive
• 1/3 cup chopped basil
• 1/4 cup Parmesan cheese, grated
• 1 egg

Method:

Steam whole lobster for 4 minutes and cool in ice bath. Remove the claw meat and set aside. At the back of the head, using scissors, cut a rectangular piece all the way down to the tail (the width of the body). Remove the tail meat. Separate the coral and any roe and reserve. Roughly chop all of the meat.

In a saute pan, sweat the shallots with piquillo peppers and garlic until tender. Deglaze pan with cognac, cook out the alcohol. Add the remaining ingredients to a mixing bowl and mix thoroughly with lobster meat and coral.

Place back into the lobster shell and bake at 350 degrees F for 12 minutes. Serve immediately.

For David's recipes for Mac n Cheese, and tomato Tart, go to Page 2.

Mac n Cheese with Boudin Noir

Ingredients:

• 2 cups macaroni, cooked
• 1/4 cup Panko bread crumbs
• 2 cups heavy cream, heated to a simmer
• 3-1/2 cups grated sharp Vermont cheddar
• 1/4 cup blood sausage, ground and sauteed

Method:

Whisk cheese into cream in a large bowl until thick and emulsified.

Season with salt and pepper.

Add blood sausage and macaroni, mix well.

Place all ingredients into a casserole and top with an even layer of breadcrumbs. Bake for 10 minutes at 375 degrees F, until the top is golden brown.

Tomato Tart

Ingredients:

• 1/2 c puff pastry dough
• 1/4 c roasted tomatoes
• 1/2 t fresh thyme
• 1 clove fresh garlic, minced
• 1 1/3 T garlic confit puree (sub-recipe below)
• 1 T goat cheese
• 1/2 t olive tapenade (sub-recipe below)
• 1/2 t basil pesto (sub-recipe below)
• Sea salt, olive oil, black pepper to finish
• Basil and/or arugula to garnish

Method:

For tart shell: Cut puff pastry into desired shape, dock with a fork, layer another piece of puff pastry around the edge to act as a frame, egg wash and bake at 350 degrees F, or about 12 minutes until golden brown. Press first layer down away from outer puff pastry, so additional ingredients can fit inside the middle of the tart.

For roasted tomatoes: Cut core out of tomatoes then cut into 4 or 6 wedges depending, on the size of the tomato. Season with salt, black pepper and olive oil. Toss with thyme and fresh garlic. Place tomatoes on a rack and slowly roast at 300 degrees F for about an hour. Tomatoes should be soft, but do not dry out the tomatoes.

For garlic confit puree: Take the root and germ off of fresh garlic, cover garlic with olive oil in a small pot or saucepan. Slowly heat and keep the pot below a simmer. After 45 minutes to one hour, remove garlic, then strain out and reserve the oil. Puree garlic in a blender, using some of the reserved oil to get a smooth consistency, and season with salt. (Note: you can make large batches and store this in the refrigerator.)

For basil pesto: De-stem 2 pounds fresh basil, and add to a blender or food processor with 10 garlic cloves, salt, pepper, 1 cup of pine nuts and just enough olive oil so that it begins blending (you want a thick pesto). Julienne basil leaves and fold into the pesto to give it more body.

For olive tapenade: Add 2 cups of pitted olives in a food processor, add 4 cloves garlic, 1 cup pinenuts, some fresh orange zest, pepper and a small amount of olive oil. Pulse a few times until all ingredients are mixed well. Before serving, finish with chopped fine herbs.

To build the tart: Put garlic confit puree at bottom of tart, layer roasted tomatoes, then goat cheese. Bake for 5 minutes at 350 degrees F, until tart is warm and slight color on goat cheese. Season tart with olive oil, sea salt and black pepper. Garnish with basil or arugula. Place tart on a plate, put a small spoon of the garlic puree down to hold the tart in place, next to the tart place a small spoon of the basil pesto and on the other side place a small scoop of the olive tapenade. Serve warm.