Subject: Lobster Americaine
From: Unicorn (unicorn@indenial.com)
Date: Thu Jun 29 2000 - 20:14:56 EDT
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F O O D F U N N Y
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Reader Wayne Nelson of Fremont, California writes, "Here is a real
groaner for fans of the genre:
A fellow walked into an ice cream parlor on a very hot summer day. He
ordered a double scooped chocolate cone, received it, and then walked
away.
Outside on the sidewalk he paused for a bit, then he pulled out a pair
of red birds, sat down on a nearby bench with his birds, and placed
them on top of his ice cream cone. A passerby who glanced over his
way and noticed the curious sight was prompted to ask, "What are you
doing? What's with your treat with two birdies on the cone?"
The fellow replied, "I'm just trying, dear sir, as best I know how, to
chill two birds with one cone."
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T O D A Y ' S R E C I P E
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I don't believe I need to tell you why this dish was chosen for our
"Extravagant Feast" theme, since lobster has been a luxury item for
years. Once plentiful and inexpensive, the supply continues to
dwindle and the price continues to climb. Here is a simplified
version of a classic preparation:
Lobster Americaine
4 live lobsters, 1 to 1+1/2 lbs (500 - 750 g) each
1/4 cup (60 ml) olive oil
2 medium onions, finely chopped
4 cloves garlic, finely chopped
2 cups (500 ml) tomato sauce
1 Tbs (15 ml) chopped fresh tarragon
Salt and freshly ground pepper to taste
1/4 cup (60 ml) Cognac
1/4 cup (60 ml) sherry or Madeira wine
Plunge the lobsters into boiling water for 1 minute. Remove from the
water and cut in half, reserving as much liquid as possible. Scrape
out the liver (tomalley) and any roe (coral) and reserve. Heat the
olive oil in a large, oven-proof pan over moderate heat. Saute the
onions and garlic for 2 minutes, then add the lobster halves, tomato
sauce, tarragon, salt, and pepper. Simmer for about 5 minutes, then
add the Cognac and bake uncovered in a preheated 400F (200C) oven for
20 minutes. Remove the lobster halves to a warm platter or serving
plates, strain the pan liquid through a fine sieve and reheat it. Add
the sherry and the reserved liquid, liver, and roe, if any. Boil for
2 to 3 minutes to reduce slightly and pour over the lobster halves.
Serves 4.
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