Text 4052, 105 rader
Skriven 2006-08-03 21:30:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: recipe files
====================
 -=> Quoting Carol Shenkenberger to Jim Weller <=-

 JW> single person's contribution into a single file.... To date the
 JW> only other people so honoured has been Kathy Pitts, Earl Shelsby,
 JW> and Stephen Ceideburg.

 CS> You forgot Emeril though he's not a poster here <g>.

I'd like to forget him! [G]

I just stole this:

Lobster: Everyone loves these delectable crustaceans, but many cooks are
squeamish about placing them into boiling water alive, which is the only
proper method of preparing them. Frankly, the easiest way to eliminate
your guilt is to establish theirs by putting them on trial before
they're cooked. The fact is, lobsters are among the most ferocious
predators on the sea floor, and you're helping reduce crime in the
reefs. Grasp the lobster behind the head, look it right in its
unmistakably guilty eyestalks and say, "Where were you on the night of
the 21st?", then flourish a picture of a scallop or a sole and shout,
"Perhaps this will refresh that crude neural apparatus you call a
memory!" The lobster will squirm noticeably. It may even take a swipe at
you with one of its claws. Incorrigible. Pop it into the pot. Justice
has been served, and shortly you and your friends will be, too.

And now from a real chef, not Emeril....

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Breaded Lobster Tails With Red Curry
Categories: Lobster
  Servings: 6

      6    lobsters, 500 g each
      2 ts red curry paste
      1 pk bamboo skewers
      3    Cox's Pippin apples, peeled
           and chopped
     30 g  butter
     18    leaves bok choy
    500 ml balsamic vinegar
      2    stalks of lemon grass,
           thinly sliced lengthwise
      1 ts yellow curry paste
      2    carrots, sliced with a
           mandolin
    400 ml white Port
    100 ml chicken stock
      2 TB creme fraiche
      3    kaffir lime leaves
    100 g  plain butter, chopped
      2    eggs
    100 g  flour
    100 g  fine bread crumbs
      1 l  grape seed oil
           a few cilantro leaves
           Salt

Breaded Lobster Tails on Skewers with Red Curry, Bok Choy, Lemongrass
and Cilantro

Preparation: Blanch lobster for 3 minutes in boiling water and cool
immediately. Shell the tails, without removing the caudal fins. Slightly
warm the red curry paste and thin with a little water. Halve the lobster
tails lengthwise and carefully place on skewers. Coat with red curry
paste. Season with salt and pepper. Set aside. Cook apples with some
butter and a little water, covered; then blend until you obtain a smooth
light mousseline. Blanch the bok choy in boiling water and cool
immediately. Set aside. Reduce the balsamic vinegar to a syrupy
consistency.

For the yellow curry sauce: Heat some butter in a saute pan and add the
lemon grass with the yellow curry paste; add the white Port and reduce
by three quarters. Add the chicken broth, creme fraiche and kaffir lime
leaves and finally the butter.

Finition: Cook the cabbage and carrots with the lemon grass stalks in a
little butter. Check the seasoning. Coat the lobsters, first in flour,
then egg yolk and finally bread crumbs. Deep fry in oil at 160 C (325 F)
Drain on paper towel, sprinkle with salt and lemon. Arrange some of the
apple mousseline on a plate; on one side put the balsamic caramel sauce
and on the other side the yellow curry sauce. Arrange the vegetables in
the centre and place two skewers of lobster on top. Decorate with
cilantro.

Jacques and Laurent Pourcel
Le Jardin des Sens
Montpellier

MMMMM-------------------------------------------------



Cheers

Jim, in Yellowknife




... Surrounded by hordes of doomed lobsters crying for their Moms.
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