• 9/25 Nat'l Lobster Day 5

    From Dave Drum@1:3634/12 to All on Thu Sep 23 16:34:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Lobster Benedict
    Categories: Seafood, Sauces, Vegetables, Citrus
    Yield: 4 Servings

    MMMMM--------------------------LOBSTER-------------------------------
    12 oz Unsalted butter
    4 cl Garlic; lightly crushed
    2 tb Fresh lemon juice
    Salt
    3 Uncooked lobster tails; 8 to
    - 10 oz each

    MMMMM---------------------------SAUCE--------------------------------
    4 lg Egg yolks; room temperature
    2 tb Fresh lemon juice
    3/4 c Warm poaching liquid
    pn Cayenne
    2 ts Fine chopped fresh tarragon
    Salt

    MMMMM----------------------------EGGS---------------------------------
    2 tb Distilled white vinegar
    2 Thick english muffins; split
    - lightly toasted
    Warm poaching liquid; as
    - needed
    4 lg Eggs

    POACH THE LOBSTER: Melt the butter in a medium saucepan
    over low heat until it begins to simmer, 7 to 8 minutes.
    Add the garlic, lemon juice, and 1/2 tsp. salt. Return
    to a simmer over low heat, stirring occasionally.

    Meanwhile, remove the lobster meat from the shells. Cut
    the lobster into bite-size pieces, and add it to the
    simmering butter. Poach the lobster, maintaining a
    gentle simmer over low heat and stirring occasionally,
    until the meat is opaque and cooked through, 5 to 6
    minutes. Remove the pan from the heat, cover, and set
    aside to keep warm.

    MAKE THE SAUCE: In a small bowl, beat the yolks and
    lemon juice with a fork. Transfer the mixture to a
    blender, and blend on high speed until frothy and bright
    yellow, about 1-1/2 minutes. With the blender on high
    speed, slowly drizzle in the warm poaching liquid, and
    blend until the mixture thickens, about 1-1/2 minutes.
    Transfer to a medium bowl, and fold in the cayenne and
    tarragon. Season to taste with salt. Set aside.

    POACH THE EGGS AND SERVE Fill a medium saucepan
    two-thirds full with water, stir in the vinegar, bring
    to a boil over high heat, and then reduce to a gentle
    simmer.

    Meanwhile, put one English muffin half cut side up on
    each of 4 serving plates. Drizzle about 2 tsp. of the
    remaining warm poaching liquid over each muffin.

    Break the eggs into separate shallow cups or ramekins,
    and slide into the water. Poach the eggs, maintaining a
    gentle simmer, until the whites are firm but the yolks
    are still runny, 3 to 4 minutes. Remove the eggs from
    the water with a slotted spoon, gently blot the bottoms
    dry with paper towels, and transfer to the muffins.
    Divide the lobster evenly among the plates, spooning it
    over the eggs, and top the lobster with about 2 Tbs. of
    the sauce. Serve immediately, passing the remaining
    sauce at the table.

    By Matthew Jennings of Townsman restaurant in Boston

    RECIPE FROM: https://www.finecooking.com

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  • From Dave Drum@1:261/38 to All on Mon Sep 25 06:33:12 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Lobster, Scallops & Shrimp In Sherry Cream Sauce (Newburg
    Categories: Seafood, Wine, Vegetables, Pastry, Dairy
    Yield: 4 servings

    Salt
    2 (2 lb ea) live lobsters
    8 tb Unsalted butter
    2 Carrots; chopped
    2 Ribs celery; chopped
    1 md Yellow onion; chopped
    1 lb Medium sea scallops
    1 lb Medium shrimp; peeled,
    Deveined, tails off
    2 tb Flour
    1/4 c Dry sherry
    1/4 c Half & half
    2 ts Hot sauce
    1 ts Worcestershire sauce
    1/4 ts Ground white pepper
    1 Egg yolk
    4 Vol-au-vent pastries

    Bring a large pot of salted water to a boil. Cook
    lobsters 5 minutes; drain and transfer to an ice bath
    until cold. Drain lobsters; separate claws and tails,
    reserving legs. Halve tails lengthwise and remove meat;
    crack claws and remove meat. Roughly chop lobster meat;
    chill until ready to use. Roughly chop legs and shells.

    Add 3 tbsp. butter to pot; melt over medium-high. Cook
    carrots, celery, and onion until soft, 6-8 minutes. Stir
    in chopped legs and shells and 8 cups water; boil.
    Reduce heat to medium; cook 1 1/2 hours. Strain stock
    and return to pot; simmer until reduced by
    three-quarters, 1 hour.

    Melt remaining butter in a 6 qt. saucepan over
    medium-high. Cook scallops and shrimp until just cooked,
    4-5 minutes; transfer to a bowl. Sprinkle flour into
    pan; cook 2 minutes. Whisk in reserved stock; boil.
    Reduce heat to medium; stir in sherry, half & half, hot
    and Worcestershire sauces, white pepper, and salt and
    cook until thickened, 6-8 minutes. Whisk 1 cup sauce
    with yolk in a bowl and return to pan; add reserved
    seafood; cook 2 minutes. Divide vol-au-vent bottoms
    between plates and ladle seafood mixture over top; top
    with vol-au-vent lids.

    RECIPE FROM: https://www.saveur.com

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