Text 26552, 69 rader
Skriven 2012-06-27 07:28:52 av Dave Drum (1:261/38)
Ärende: Chile 838
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lobster In Crazy Water
 Categories: Seafood, Chilies, Wine, Vegetables
      Yield: 2 servings

      2    (1 1/2 lb ea) wild spiny
           - lobsters or New England
           - lobsters
    3/4 c  Extra-virgin olive oil;
           - divided
      6 cl Garlic; thin sliced
      2 ts Dried hot red-pepper flakes
  1 1/2 lb Cherry tomatoes
      1 c  Dry white wine; divided
    3/4 c  Water; divided
      2 tb Chopped flat-leaf parsley

  Bring an 8 to 10 quart pot of salted water to a boil (3
  tablespoons salt for 6 quarts water). Plunge lobsters
  headfirst into water and cook, covered, 4 minutes from
  time they enter water (they will be only partially
  cooked).

  Transfer with tongs to a large colander to drain. (Discard
  cooking water.)

  When lobsters are cool enough to handle, crack claws with
  a mallet and halve bodies lengthwise with kitchen shears
  or a large knife, discarding head sac and rinsing any dark
  parts from body cavity. Pat dry and season with salt and
  pepper.

  Heat 1/4 cup oil in each of 2 large ovenproof heavy
  skillets over medium-high heat until it shimmers, then
  cook lobster halves, shell side up, until tail meat is
  pale golden, about 2 minutes. Transfer lobsters to a
  plate. Reduce heat to medium, then divide garlic and
  red-pepper flakes between skillets and cook, stirring
  occasionally, until garlic begins to brown, about 1
  minute. Add tomatoes to skillets and cook, stirring
  occasionally, until they just begin to wilt, 3 to 5
  minutes.

  Add 1/2 cup wine to each skillet and simmer 3 minutes.
  Return lobsters to skillets, shell side up, and add half
  of water to each skillet. Cover and cook over medium-low
  heat until lobster is just cooked through, about 2
  minutes. Transfer lobster to 2 clean plates.

  Combine tomato mixture in 1 skillet and simmer until
  slightly reduced, about 3 minutes. Season with salt and
  pepper and stir in parsley. Pour sauce over lobsters and
  drizzle remaining 1/4 cup oil o

  Diary of a Foodie: Paul Bartolotta

  Epicurious | March 2008

  MM Format by Dave Drum - 21 June 2012

  Uncle Dirty Dave's Archives

MMMMM

... One of these coconuts is a meal for a man, both meat and drink - Marco Polo

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)