Text 29006, 117 rader
Skriven 2009-09-23 23:17:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BILL SWISHER
Ärende: LOCATION LOCATION LO9
=============================
-=> Quoting Bill Swisher to Glen Jamieson <=-

 >  GJ> Your time, and mine, to give and receive, will come.

 >  JW> Maybe you. But I have nothing but a bullet in the head and cold hole in
 >  JW> the ground to look forward to!

 BS> All I can think of is the life expectancy of a pacific salmon after
 BS> spawning. Realizing the natural disposal of carcases are vital to
 BS> fertilization to the production of feed for their offspring in their
 BS> juvenile period.

I feel much better now! [g]

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

     Title: Summer Shack's Pan-Roasted Lobster With Chervil & Chives
Categories: Lobster
  Servings: 4

      2    live 1 3/4 pound hard-shell
           lobsters
      2 TB peanut oil
      2    shallots, finely diced
    1/4 c  bourbon or cognac
      3 TB dry white wine
      6 TB unsalted butter, cut into
        sm pieces and chilled
      1 TB finely chopped chervil
      1 TB finely chopped fresh chives
           kosher or sea salt
           freshly ground pepper

The bourbon in this recipe adds a sweetness that mingles potently
with the sweetness of the lobster. An excellent Cognac or brandy can
be substituted for similar results. Fresh chervil imparts a hint of
anise flavor to the lobster; if unavailable, fresh parsley mixed
with a small amount of fresh tarragon (1/2 teaspoon) will give a
taste almost as good.

Equipment: You will need a medium Chinese cleaver or large chef's
knife, a heavy oven-proof 12-inch saute pan and tongs.

1. Preheat the broiler or preheat the oven as hot as possible (500
or 550 F). Position the oven rack in the upper third of the oven.
You may need to shorten the cooking time slightly if the broiler
rack is close to the heat.

2. Split the lobster lengthwise (it will kill the lobster
instantly). Remove the tomalley and the roe if present. Now cut off
the claw with the knuckle attached (where the knuckle meets the
carapace). Cut the lobster halves into quarters. You will now have 6
pieces of lobster. Place the pieces of lobster, shell side down, on
a plate.

3. Place the tomalley and roe in a small bowl. With a fork, break
them into small pieces.

4. Place a heavy 12-inch saute pan over the highest heat possible.
Allow the pan to heat for 3 to 5 minutes until it becomes extremely
hot. Add the oil and heat until it forms a film on the surface of
the pan. Slide the lobster pieces, shell side down, into the hot
oil. Using tongs, move the pieces in order to evenly sear all the
shells. Because the lobster pieces are not flat, you will need to
hold them with the tongs and press the shells into the hot oil to
accomplish this. The claws need to be seared on only one side. When
the shells have all turned bright red, which should take no more
than 2 minutes, turn the pieces over. The oil will also have taken
on a beautiful red tinge. Add the tomalley and roe to the pan.

5. Place the pan in the oven. If using the broiler, cook for 2
minutes. If using the oven, cook for 3 minutes. The shells should be
slightly browned, even a bit charred in places.

6. Remove the pan from the oven and return it to the stove at
maximum heat. Turn off the oven and put your plates in to warm. This
will take only a minute. Warning: The handle of the pan will be
red-hot and will stay hot until the dish is complete. To avoid
burns, wear oven mitts from now until the dish is complete.

7. Add the shallots to the fat in the pan and stir. Add the bourbon
and ignite. Shake the pan until the flames die down. Add the wine
and let liquid in the pan reduce until the pan is almost dry. Turn
the heat to low.

8. Quickly remove the pieces of lobster and place, shell side down,
on warm plates. I like to “reconstructö the lobster so that it looks
similar to a split lobster. Arrange the claws so that they lean into
the center of the lobster.

9. Return the pan to the heat and add the butter, chervil and
chives. Swirl or stir the butter in the pan to create a creamy sauce
with the pan juices. Season to taste with salt and pepper. Use very
little salt, if any, because the lobster adds its own salt. Spoon
the sauce over the lobster pieces (see photograph insert following
page 50) and serve at once.

Serves 2 as a generous main course or 4 as a light meal or first
course

recipe from Summer Shack Restaurant - Chef Jasper White


  From: Jaden's Steamy Kitchen          
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Cooking Made Us Human

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