Text 28448, 179 rader
Skriven 2015-06-21 19:36:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: minor annoyances 875
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 NB>> you, attract more bugs away from the rest of us...?   ;)
 ML> Enquiring and slightly cruel minds want to know.
 NB> Nah... just some idle speculations... ;)  I read somewhere that
 NB> soybean oil is an effective deterrent... that might be another
 NB> interesting experiment... :)

Only I think insofar as all grease is a physical barrier.
I.e., butter or olive oil would be as likely to work but
would cost more.

 ML> Reminds me to take another tour around the house and empty
 ML> all the pools of standing water.
 NB> Good idea...  :)   Are you back in MD...? 

Did that. Yes, for another 12 hours. Counting the hours and
the minutes too, and I would have escaped but that there were
things that had to be done.

 ML> That had been a more than 100% ironic statement.
 NB> Oh, yes... I figured as much... and the answer to the ironic statement
 NB> is of course no, not really... ;)  which is what you meant anyway...

Yes. I mean, no. Yes.

 ML> in order. The only effect was that to this day, almost 50 years
 ML> later, I am extremely leery of nutmeg, and often a sprinkle on
 ML> top is too much.
 NB> Didn't even get your high... how sad... ;)  Maybe the wicked was just
 NB> the impetus to experimentation...

Funny thing - I almost never got high from any of that stuff
and tried only intermittently. More I got ill, which leads me
to the attitude of tolerance toward those who try and only mild
envy toward those who succeed.

Pan-roasted lobster
categories: hotel, fancy, shellfish, main
Servings: 4

4  live Maine lobsters (each 1 1/2 lb)
3 Tb extra virgin
olive oil (to 4)
4 Tb sweet butter Salt and freshly ground white pepper
30 potato gnocchi
h - For the gnocchi
2 lg russet potatoes
1 c flour
1 egg yolk
2 Tb grated Parmigiano-Reggiano
Salt and freshly ground white pepper
6 oz black trumpet mushrooms
6 oz butternut squash, diced
For the sauce
1 1/4 c lobster stock (see below)
1 Tb diced green basil
1 Tb chopped chives
1 Tb butter
1/2 c heavy cream, whipped
Salt and freshly ground white pepper
8 micro pea tendril leaves, for garnish
h - For the stock
3 Tb olive oil
4 Lobster bodies and shells, broken apart
1 sm carrot, chopped
1 sm onion, chopped
1 celery stalk, chopped
4 garlic cloves, whole
3 Tb tomato paste (to taste)
2 Roma tomatoes
2 oz brandy
2 oz ruby port wine
4 oz dry white wine
3 c chicken stock
1 sm bay leaf
2 sprigs tarragon
2 sprigs parsley to taste
8 white peppercorns to taste

Pan-roasted Maine lobster in lobster sauce with
potato gnocchi, butternut squash and black trumpet
mushrooms

For the lobster
Bring a very large pot of salted water to a boil. Place
the lobsters in the boiling water, being sure to keep
the water boiling. Cook 2 min; remove and plunge lobsters
into ice cold water immediately. (If necessary, cook the
lobsters one at a time.) When the lobsters are cold,
remove the tail, arms and claws from the body of each
lobster. Carefully split the tail down the back, using
scissors to cut down the middle if necessary, and remove
the meat. Use scissors to split the arm down one side
and remove the meat. Using a knife, crack open the claw
and remove the meat. Reserve all the lobster meat, as
well as the shells and bodies for the lobster stock,
in the refrigerator until ready to use.

Heat a large heavy saute pan over medium heat. Add 1 Tb
olive oil and the lobster meat in the pan. Saute lobster
meat on one side until bright red, about 3 min. Turn the
lobster over and add half the butter and the parsley.
Continue to cook and baste with the butter in the pan.
Season with salt and white pepper. When cooked through
(3 min on each side), remove from the pan and place on
a paper towel to drain.

For the gnocchi
Place the potatoes in a pot of water and bring to a
simmer. Cook until fork tender (approximately 30 min,
depending on the size of potatoes) and remove from the
water. When just cool enough to handle, pass the
potatoes through a ricer or food mill and place in
mixing bowl or on a cutting board. Form a well in the
middle and add the egg yolk, cheese and half the flour.
Season with salt and white pepper. Carefully mix by
folding the potato mixture over and in as you would a
pie dough. Continue to mix carefully, to avoid
developing the gluten too much. Add flour as needed
until you have a tender, yet incorporated dough.
Allow to rest 10 min. Divide the dough in half and
roll into two long cylinders, each with the diameter
of a quarter. Cut the cylinders into 1-inch pieces.
Run a fork along the dough to create small lines on
each piece. Allow the gnocchi to rest in the fridge
for 2 hr. Drop the gnocchi into a pot of boiling
salted water and cook just until tender, 3-5 min.
Cool in ice water, drain well and refrigerate until
ready to serve. The gnocchi can also be stored raw
in the freezer for several weeks until ready to use.

While the lobster is cooking, heat a nonstick saute
pan over medium-high heat. Add 1 Tb each of olive oil
and butter to the pan. When oil is hot, add the
blanched gnocchi and cook until golden brown on one
side. Turn over the gnocchi and add the mushrooms
and butternut squash. Continue to cook 2 min or until
the gnocchi are browned on both sides. Toss well and
continue to cook for another 1-2 min until the squash
is al dente. Season with salt and ground pepper.

For the sauce
Place the lobster stock in a saucepan and simmer,
reducing the stock by about one-third. Add the basil
and chives, and season with salt and white pepper.
Using a whisk, blend in the butter. Add the whipped
cream and stir well; bring to a gentle boil until
the cream rises.

Stock
In a large stockpot, heat the olive oil until smoking
hot. Add the lobster bodies and shells and cook until
bright red. Add the carrot, onion, celery and garlic,
and continue to roast over high heat until the
vegetables are a light golden brown. Add the tomato
paste and Roma tomatoes and cook 5 min. Add the brandy
and port wine, and simmer until almost dry. Add the
white wine and reduce to a thick syrup. Add the
chicken stock and herbs, and bring to a boil. Reduce
to a simmer and cook until the stock is reduced to
approximately 1 1/4 c and a good strong lobster
flavor is acquired. Strain through a fine chinois
and cool. Store in the refrigerator until ready to use.
Stock can be made a day in advance.

Presentation
Divide the gnocchi mixture into the middle of four
large soup plates. Divide the lobster and arrange
neatly on top of the gnocchi mixture, putting the
tail meat down first and then the arms and claws
on top. Spoon the sauce over the top of the lobster
and around the plate. Toss the pea tendrils with a
drop of olive oil, salt and pepper and garnish the top
of each serving with a couple of pea tendril leaves.

Bill Bracken, Island Hotel, Newport Beach, CA

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