As promised, here's another doozy from Le Bec-Fin Recipes by George Perrier, a true choice meal for the discerning palate. The intro to this dish says the lobster recipe was created for the chef's first appearance on the Letterman show, which must have been pre-heart attack Dave, as the recipe calls for a prodigious amount of butter.
One of the best gifts you can give your guests are lobster dishes with the meat out of the shell. A whole lobster is a pretty messy affair, best enjoyed outdoors with plenty of napkins, a high tolerance for the challenge and plenty of the necessary tools (click here for recommendations in my Summer Gadgets post).
If the ingredients themselves are not enough to convince you to give this a try (lobster, baby artichokes, fresh fava beans, fancy mushrooms, a bit of curry, loads of butter and some thin curls of lime zest to put an intriguing little citrus note at the end.
The favas and artichokes are easy — click here to see a video of my efforts.
One thing I like about the sauté of the artichokes: the little leaves brown and crisp a bit, in the mode of artichokes a la carciofi alla giudia, that Italian specialty.
Another great thing is the favas, so perfect and sweet in their springtime glory.
BTW, in the book this dish wasn't accompanied by a photo. Based on all the other pictures in the book, I'm sure the original was put together in an elegant composé fashion. This presentation, kind of loose and heaping, is friendlier, and given that this is a rather substantial choice meal, the heaping pile of lobster and other goodies telegraphs abundance and luxury when presented thusly here.
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CLICK HERE FOR THE RECIPE FOR HOMARD A LA DAVID LETTERMAN