Post by April B. on Jan 23, 2003 11:26:12 GMT -6
Lobster Delight
4 Maine Lobsters -- 1 1/4 lbs each
1 Tablespoon of butter
1/4 Cup of bacon
1/2 Cup of onions
1/2 Cup of leeks
1 Tablespoon of celery
2 Cups shelled peas
1 Cup chicken stock
1/2 Cup cream
Salt & white pepper
1 Tablespoon of butter
2 cups black trumpettes mushrooms or other mushrooms
Salt & white pepper
Heat the butter in a pan and sauté the bacon, add onions,
celery, leeks and sauté until an aroma develops.
Add the peas, chicken stock, and simmer for 30 minutes.
Season to taste. Strain through a fine mesh, blend the
puree.
To cook lobster: Cook lobsters in salted boiling water for
7-8 minutes. Remove from water and cool down. Remove
heads, peel tails and break claws to remove meat. Slice each
tail into two lengthwise pieces and set aside.
Heat up sauté pan with 1 Tbsp butter, sauté the mushrooms
quickly for 5 minutes. Season, set aside.
Pour equal amounts of sauce on each plate. Place the lobster
nicely on the plate and top with mushrooms.
4 Maine Lobsters -- 1 1/4 lbs each
1 Tablespoon of butter
1/4 Cup of bacon
1/2 Cup of onions
1/2 Cup of leeks
1 Tablespoon of celery
2 Cups shelled peas
1 Cup chicken stock
1/2 Cup cream
Salt & white pepper
1 Tablespoon of butter
2 cups black trumpettes mushrooms or other mushrooms
Salt & white pepper
Heat the butter in a pan and sauté the bacon, add onions,
celery, leeks and sauté until an aroma develops.
Add the peas, chicken stock, and simmer for 30 minutes.
Season to taste. Strain through a fine mesh, blend the
puree.
To cook lobster: Cook lobsters in salted boiling water for
7-8 minutes. Remove from water and cool down. Remove
heads, peel tails and break claws to remove meat. Slice each
tail into two lengthwise pieces and set aside.
Heat up sauté pan with 1 Tbsp butter, sauté the mushrooms
quickly for 5 minutes. Season, set aside.
Pour equal amounts of sauce on each plate. Place the lobster
nicely on the plate and top with mushrooms.