Text 32522, 78 rader
Skriven 2013-01-11 06:13:38 av Dave Drum (1:261/38)
Ärende: Gourmet 1357
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Poached Lobster w/Vegetable Macedonia
 Categories: Seafood, Vegetables, Citrus, Dairy
      Yield: 4 Servings

      2    Carrots; w/tops
      3    Turnips w/tops
      2    Handfuls of French beans
      1    Handful fresh peas
  1 3/4 c  White wine
     10    Black peppercorns
  1 1/2 lb Live lobster
      2    Scallions
    1/2 c  Greek-style yogurt
      1    Unwaxed lemon
        pn Piment d'Espelette or hot
           - paprika
           Salt & fresh ground pepper

  Peel and wash 2 carrots with tops and 3 turnips with tops.
  Wash and de-string 2 handfuls of French beans. Cut these
  vegetables into very small dice (brunoise).

  Shell a handful of fresh peas.

  Heat salted water in a saucepan and prepare a bowl of
  water and ice cubes.

  Immerse all the vegetables in the boiling water for 4
  minutes, then drain and plunge them in the ice water.
  Drain once more, put in a large bowl, and set aside.

  Pour 3 quarts of water and 1 3/4 cups of white wine into a
  large cooking pot. Add 10 black peppercorns and bring to a
  boil. Plunge a 1 1/2-pound lobster into the liquid, put on
  the lid, and cook for 5 minutes once it returns to a boil.

  Take the lobster out and, as soon as it's not burning hot,
  shell the tail, elbows, and claws. Remove the black
  intestinal vein. Take the sand sac from the head and
  collect the coral.

  Cut the shell of the head and tail in half lengthwise.
  Rinse and dry them.

  Cut up the meat and add it to the bowl of vegetables.

  Trim, wash, and finely chop 2 scallions and put them in a
  bowl. Add the lobster coral, 1/2 cup Greek-style yogurt,
  the juice of an unwaxed lemon, a little of its grated
  zest, and a pinch of Piment d'Espelette or hot paprika.
  Taste and correct the seasoning with salt and freshly
  ground black pepper.

  Pour this sauce into the bowl of vegetables and lobster.
  Stir gently, then distribute this mixture into the shells
  of the half tails and half heads.

  Arrange on a dish and keep cold until serving.

  by Alain Ducasse, Paule Neyrat, and Christophe Saintagne;
  Nature: Simple, Healthy, and Good

  Epicurious | March 2012

  Yield: Serves 4

  MM Format by Dave Drum - 12 April 2012

  Uncle Dirty Dave's Archives

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... Eat as much as you like -- just don't swallow it. - Steve Burns

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