Text 1460, 109 rader
Skriven 2006-05-16 11:07:36 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: CHAT 674  60516
=======================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> You are an utter, utter cad, sir!
 ML> And whoever said I wasn't? Anyhow, closer inspection of
 ML> the photo shows nothing for you to be particularly ashamed
 ML> of, except for the fact that some of the bottles and
 ML> glasses were not completely empty.

For which you have to share the blame.  It was certainly a memorable
occasion, when the Lehmanns took us to their private tasting room and
plied us with local ham and other delicacies while insisting we try
the top range of their wines.  I'm not sure how it happened, but you
must have some carefully hidden ability to pluck at the heartstrings
of generous ladies like Margaret Lehmann.
 
 GJ> (Looking for incriminating photos of MLoo taken in USA and Australia.)
 ML> I quail not at your incriminating photos.

Just wait....

 GJ> I can see that Sean's web site is going to become popular viewing.
 ML> Anything to get that hit counter up!

Still waiting to see the updates...

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lobster Sweetheart Soup for Two
 Categories: Lobster, Chilies
      Yield: 4 Servings
 
      1    Fresh cooked lobster
  1 1/4 tb Butter
      1 c  Finely chopped mix of onion,
           Carrot, and fennel (or
           Celery)
           Salt and pepper
     15 oz Can tomatoes
      1 c  Dry vermouth
      1    Bay leaf
      1    Clove garlic, mashed
        pn Cayenne pepper
           Garnish:
           Lobster cream, made of
    1/2    Lobster tail
      1 tb Vermouth
           Salt and pepper
           Heavy cream
 
  First an anatomy lesson. Put your lobster flat on its back on a plate
  (to catch the juices). Take a pair of scissors and cut from the
  bottom of the tail straight up its top shell, through the body, to
  the center of the head (but not through the eyes). Turn the lobster
  over, and cut the same way through the other side of the shell. Now
  you should be able to easily sever the lobster completely up through
  the middle, except still attached at the head. Break the shell apart
  at the head to open it up. You'll see the stomach sack--on one side
  or the other--right under the eyes (it's about an inch long)--twist
  it out with your fingers and throw it away. Also pull out the long
  intestinal vein that goes down the length of the lobster from the sac
  to the tail. Throw it away too.
  
  Now to work: scoop the green tomalley in the chest into a small bowl.
  You will want to cream this with soft butter later on to serve with
  the bread. If you have a female lobster (she'll have hairy paddles
  under the legs instead of the pointy sticks), you may find orangey
  roe--just add this to the tomalley, or keep separate for its own
  butter.
  
  Dismember the lobster--separating claws, joints, legs, chest halves,
  and tail halves. Cut the meat away from the tail, the joints, and the
  claws and set aside. Save the shells.
  
  Melt the butter in a saucepan and stir in the finely chopped
  vegetables (mirepoix). Cook slowly for 6-8 minutes (don't brown).
  
  In the meantime, film the bottom of a Dutch oven with oil, heat to
  medium high, then add the lobster shells. Toss for about 4 minutes,
  then reduce heat. Salt and pepper the shells, turn again, then pour
  in the lobster juice, the wine, the chopped tomatoes with their
  juice, the bay leaf, the garlic, the cayenne, and the sauteed
  vegetables. Cover the pot and simmer at low heat for 30 minutes.
  
  Remove the shells and bay leaf and puree soup. Return to pot, and add
  the lobster meat, cut into big pieces, from half the tail (save the
  other half for the garnish!), the joints, and the claws. Season to
  taste, then simmer gently while preparing the lobster cream.
  
  Cut away any red markings on the reserved meat from the half tail.
  Mince the white meat finely, then puree with vermouth, salt and
  pepper, and enough cream that your lobster cream is pureed and a
  thick sauce consistency.
  
  When ready to serve, ladle the soup into flat soup plates and swirl
  the white cream in the middle. Slice with a knife through the cream
  in a few  directions to create an abstract design. Voila. Serve with
  crusty bread slathered with that heavenly tomalley butter....
  
  Serve this red and white Valentine Special, bubbly hot, to 2--with
  crusty bread and champagne, preferably by candlelight. From: Carol
  Bryant Date: 02-06-03
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)