Text 26287, 83 rader
Skriven 2012-06-19 22:50:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: lobsta 825
==================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> Did you know that the Gulf Stream and the Labrador Current
 ML> meet at Sable Island, about 100 miles off Nova Scotia?

That's why it's so foggy, stormy and desolate.

 ML> Do New Brunswick and Nova Scotia have a
 ML> substantial lobster industry?

Yes they do. Nova Scotia in particular. Newfoundland too.

 ML> The question is whether cold water means the colder the better
 ML> or if there's an optimal cold temperature, such as 58F.

I can't say with any surety but the folk wisdom is, the colder the
better for, all kinds of shellfish.

The last of the series:

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

     Title: Homard A La Creme
Categories: Lobster, Historical
  Servings: 4

      2    lobsters
    boiling water
    white wine and water
    parsley, bay leaf,
    onions
    carrots
    salt
    butter
      4    blanched shallots
    lobster stock
      2 tb veloute sauce
      2    gills cream
    creamy parts of the lobster
      1 ds cayenne pepper
    1/2    gill burnt brandy
    butter
    cooked truffle

Lobster With Cream

Plunge two lobsters each weighing two pounds into boiling water, so
as to kill them quickly; break off the large claws, and lay them in
a narrow saucepan with the bodies; moisten them to their height with
white wine and water, add branches of parsley, bay leaf, onions,
finely slued carrots and salt; let boil for twenty minutes, drain
and detach the tails from the bodies. Takeout the creamy part from
the bodies, press through a sieve, and keep this aside. Fry in some
butter, four finely chopped, blanched shallots, moisten them with
the lobster stock, and boil for fifteen minutes, strain, remove the
fat, and reduce to a half-glaze, then thicken with two spoonfuls of
veloute sauce (No. 415); continue to reduce while pouring in two
gills of good raw cream, strain this sauce and add to it the creamy
parts of the lobster, a dash of cayenne pepper and half a gill of
burnt brandy; butter it without ceasing to stir so that the butter
is thoroughly incorporated. Cut across in slices the tail meat and
shells; cut the remaining bodies in two, and dress the two halves
one beside the other in the center of a dish; range around the
slices of tail, alternating each piece with a fine slice of cooked
truffle, and on top of the body shells lay the claw meat; cover the
lobsters with a part of the sauce, and serve the rest in a separate
sauce-boat.

  From: The Epicurean By Charles Ranhofer

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


Cheers

YK Jim


... Hypothetically, I mean, big planet and all.

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