2 3 lb. lobsters, steamed for 15 minutes and cooled in pot. (Culls with one large claw are fine for this recipe)
4 T. butter
1/2 c. diced carrots
1/2 c. diced Vidalia onion
1/2 c. finely diced celery
1/4 lb. fresh chanterelles, wiped clean with a wet paper towel, cut into quarters
2 T. tomato paste
1/4 c. dry sherry
2 c. clam broth
2 c. of the lobster cooking water, strained
1 t. chicken base
1 large shallot, minced
1/2 small habanero pepper, seeded and finely diced (wear rubber gloves)
dash Tabasco
pinch of nutmeg
1/2 c. cream
1 egg yolk
1 oz. black American sturgeon, paddlefish or hackleback caviar
s&p
Green jasmine rice with dandelion
1 bunch asparagus, trimmed to 4″ lengths, blanched crisp-tender and run under icy cold water to preserve bright green color
lemons for garnish: Cut into thin rounds, then cut each round from rind to core so that each slice can be twisted into an “S” shape
When the lobsters are cool, remove the meat, keeping tails and claws whole. Note: on beasts of this size there will be lots of nubbins of meat at the base of the little legs as well as in the legs themselves, make sure to get all. Trim the tails so that they are perfectly shaped, cutting off the rough strands from where the tail pulled away from the body, cutting off any small flaps along the tail and cutting the small end of the tail 1/2″ from end to form a nicely shaped arc of tail. Keep tails and claws separate from all other bits of lobster meat.
Discard the green tomally, separate the hard orange coral roe and keep separate.
Saute carrot, onion, celery and shallots in 4 T. butter for five minutes, until wilted and the onion is translucent. Add chanterelles. Cook over medium low ten more minutes until the chanterelles are golden brown.
Add tomato paste, clam broth, sherry lobster and the chicken base to the mix. Bring to low boil, add habanero.
A pinch at a time, rub the coral roe between your fingers to break it down into fine bits and drop into the cooking pot.
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Simmer mixture over medium low for 15 – 20 minutes until reduced by half.
Whisk the egg yolk and cream in a small bowl. A tablespoon at a time, whisk the hot sauce into the bowl with the yolk/cream. Fully incorporate the hot sauce each time. The idea is to heat the egg yolk/cream mixture while blending it with the sauce without cooking the eggs. When you’ve added @ 2/3 c. of the hot sauce to the yolk/cream, pour it back into the cooking, whisking all the while, to evenly blend into the sauce.
Fold in all the small random bits of lobster meat. Keep just at low simmer point.
Slice the tails into 1/4″ medallions.
Lay the medalions and the claws on top of the simmering sauce and use a wooden spoon to gently press them down into the sauce until barely covered. The medalions and claws need only be heated through; do not overcook.
In a saucepan, gently reheat the asparagus in 1 T. butter with a little salt and pepper. Add a squeeze of lemon juice.
Remove the claws and medallions from the sauce and set aside. Pour the sauce into a furrow of Green Rice (see recipe below) on the serving platter. Neatly place the medallions in a long straight line atop the sauce. Place large claws at one end of the furrow.
Dot each medallion with a dab of caviar. Fan out steamed asparagus tips at other end in the shape of a lobster tail. Garnish with the lemon slice twists.
BASMATI RICE WITH DANDELION
1 1/2 c. Basmati rice
3 c. water
2 T. butter
1 cup young dandelion leaves, washed and dried, and cut cross-ways into a chiffonade
Combine rice, water and 1 T. butter in pot, cover, bring to a low boil, reduce to low simmer and cook for 15 minutes. When done, use a fork to stir in the dandelion chiffonade, fluffing the rice and allowing the dandelion to wilt under the heat of the rice. Stir in the remaining 1 T. butter. Lightly salt and pepper. Serve hot.