4 1 1/2 lb. lobsters (females if possible)
1 lb. mix of shiitake and oyster mushrooms, cleaned and sliced (if you can get chanterelles, by all means do)
8 T. butter
salt and pepper
8 fresh baby artichokes hearts
1/2 t. Thai green curry paste
1 T. olive oil
1 cup shelled fresh fava beans
1 c. peeled, seeded and cored plum tomatoes
2 T. cognac
zest of 2 limes
chopped fresh parsley.
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Prepare the favas: shell them, plunge the beans into boiling water for 2 minutes, then remove to a bowl of ice water to cool. Pinch off the stem end of each bean and then pinch the bottom — the shiny green bean will pop out. Discard the shells. Set the beans aside.
Prepare the artichokes: Pull off all the loose outer leaves until you only have the central, tightly closed center leaves which form a cone. Use a vegetable peeler to trim off the stumps of the leaves and the stringy outer layer of the stems. The whole thing will be clean and smooth and pale. Cut off the cone leaving about 3/4" from the base. Hold the artichoke in your fist and use the small end of a melon baller to scoop out the thistles in the choke. Slice thinly long-ways, and putting slices into cold water mixed with a good amount of lemon juice so they don't darken.
Steam the lobsters until just done (about 4-5 minutes) and remove. Once cool, remove the meat, keeping the claws as intact as you can. Slice the tail into medallions. Pull out the orange coral, break it up into little bits and save.
Cook the mushrooms: In a small pot with a lid, melt 2 T. butter. When hot, add the mushrooms, stir and cover the pot, cook over medium heat for 5 minutes. The lid helps keep the juices in, which is good. Remove from heat, and stir in another 2 T. of butter and set aside.
Drain the prepared artichokes, shake off excess water, and saute the slices with the curry paste, salt and pepper, over medium-high heat in 2 T. of butter for five minutes. The slices should start to brown and some of the loose little leaf bits with crackle up, which is what you want. Remove from heat, set aside.
Assemble: Sauté the lobster meat in 1 T. of butter with 1 T. of olive oil in a large saute pan until thoroughly heated. Add the fava beans and the tomatoes, and the coral if you have it. Heat through, then flambé with the cognac. (I heat the cognac in the microwave for 15 seconds first, ensuring a lively flame. Stand back!) Add the mushrooms and whisk in the remaining 1 T. butter, or a little more if it doesn't look shiny and smooth enough. George at Le Bed-Fin called for another 6 T. at this point, which I found a little excessive. It's your call. Gently stir 'til everything is nice and hot. Taste for salt and pepper. Arrange the artichoke slices around the edges of the plates or a platter. Spoon the lobster/fava/mushroom mixture into the center, sprinkle with parsley and to finish it all off, sprinkle some threads of lime zest on top.