Text 4605, 113 rader
Skriven 2010-12-05 18:33:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: spider crabs
====================
-=> Quoting Glen Jamieson to Hap Newsom <=-

 GJ> When you next speak to her, to ask about the chicken soup, (or to
 GJ> learn more about the boyfriend), could you please ask her whether the
 GJ> giant Japanese spider crabs can move around on land, or whether they
 GJ> are incapable of supporting their own weight out of water?  MLoo and I
 GJ> would like to know.  :)

According to Wikipedia, "Adults can be found at depths of up to 600
metres (2,000 ft), or as shallow as 50 metres (160 ft)."

So it sounds like they never get close enough to shore to try.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hubert Keller's Maine Lobster Tail With Vanilla Tea oil
 Categories: Lobster, Dairy
      Yield: 4 Servings
 
      4 tb White wine vinegar
      4    Live Maine lobsters
     12    8 inch long stalks salsify
           (may substitute parsnips)
    1/4 c  Water
      1 ts Lemon juice
  1 1/2 Tb butter
      3 tb Cream
      1 md Leek
    1/2 c  + 1 Tb Stir Fry Tea Oil
      3    Plump vanilla beans
    1/2 tb + 1/2 Tb virgin olive oil
      3 tb Finely minced shallots
      1    Clove garlic
    1/2 c  Pinot Noir wine
  1 1/2 c  chicken broth
  1 1/2 ts cornstarch
      1 tb Port wine
           To Taste: salt, freshly
           Ground pepper, sugar
 
  Hubert Keller's Maine Lobster Tail on Salsify with Pinot Noir
  sauce, Vanilla Tea Oil and Crispy Leek
  
  Lobsters: Preheat oven to 400 F. Bring 1+1/2 gallons salted water
  to boil in large stockpot. Add the vinegar and 2 of the lobsters,
  head first. Cover tightly with lid and cook for 6 minutes. Remove
  lobsters, drain and set aside to cool. Repeat with the remaining 2
  lobsters. Break the lobsters in two where the tails meet the body.
  Using scissors, cut the underside of the tail lengthwise and
  remove the meat in one piece. Break off the claws, carefully crack
  the shells and remove the claw meat in a single piece. Cut the
  bodies from the 2 lobsters in half lengthwise then cut each half
  into 4 pieces and reserve.
  
  Salsify Puree: Peel the salsify and cut stalks into 1 inch pieces.
  Immediately place into medium size saucepan with 1/4 cup water,
  lemon juice, butter, salt and pepper. Cover and simmer for 15
  minutes or until tender. Meanwhile, in small pan bring 3
  Tablespoons cream to a boil. Remove the salsify from the liquid
  and add to the cream. Add a dash of sugar and simmer for 2 to 3
  minutes. Transfer to blender and blend until very smooth. Adjust
  seasoning with salt and pepper. Keep hot on the side.
  
  Crispy Leek: Trim the leek of all green. Cut in half lengthwise.
  Holding each half together, wash all grit away under cold running
  water. Pat dry. Lay each half, cut side down on a cutting board
  and slice lengthwise into fine julienne. Again, pat dry. Heat 1/2
  cup of Stir Fry Tea Oil in a medium nonstick saute pan over medium
  heat. Add the leek julienne and fry for about 3 minutes or until
  golden and crisp. Using a slotted spoon, remove to paper towels
  and drain well. Season with salt. These can be made early in the
  day and reheated for about 5 minutes in a preheated 300  F oven
  just before serving.
  
  Vanilla Tea Oil: Split the vanilla bean in half lengthwise and
  scrape the seeds into the 1 Tablespoon of Stir Fry Tea Oil. Stir
  oil and reserve.
  
  Pinot Noir Sauce: Heat 1/2 Tablespoon olive oil in a saute pan and
  sweat the shallots over medium heat for 5 to 6 minutes. Add the
  garlic and cook for 1 minute. Add the cut shells from the 2
  lobster bodies and sweat for another 5 to 8 minutes. Stir in the
  wine and simmer for 5 minutes or until almost dry. Mix the broth,
  cornstarch and port in a bowl, add to the pan and simmer gently
  for 8 to 10 minutes. Strain into a small saucepot and adjust with
  salt and pepper.
  
  Presentation: Split each lobster tail lengthwise and place with
  meat, claws included, into a saucepan and drizzle with 1/2
  Tablespoon olive oil, add salt and pepper. Place the saute pan in
  the oven and roast for 3 to 4 minutes or until just cooked. Remove
  to stovetop. Spoon about 1+1/2 Tablespoons of the salsify puree in
  the center of each warm serving plate. Spread the puree into a 4
  to 5 inch circle. Carefully place the 2 half lobster tails and 2
  claws on top of the puree. Spoon the Pinot Noir sauce generously
  around the circle. Top the lobster delicately with the crispy
  leek. Stir the vanilla oil at the last second and drizzle the
  vanilla oil between the rim of the plate and the Pinot Noir sauce.
  
  Hubert Keller, Chef/Co-owner of Fleur de Lys Restaurant

MMMMM

Cheers

YK Jim


... Coffee in England always tastes like a chemistry experiment

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