WHAT! LOBSTER AGAIN?
Lobster
James Aponovich
oil on panel, 10" x 8"
THE ELEGANT FIRESIDE DINNER
(or if you must, brunch)
The last time we encountered lobster ( blog post #6), it was stuffed into a hot dog roll, fun and delicious but definitely not elegant. It is my opinion that lobster meat does not lend itself to diverse
preparations, ( unlike say, chicken), although they do refer to a small lobster as a "chicken lobster." The meat tends to toughen with prolonged cooking, so if you want to avoid the 'dunk in the butter' thing, there is......
BUERRE BLANC
White butter sauce, usually made with white wine, vinegar, shallots and of course butter. Since no drink goes better with lobster than Champagne (or Prosecco) and Meyer lemons are ripening in the atrium....This just might work. So combine-
1 small glass of Champagne or Prosecco
2 Tbs. lemon juice and some zest
2 Tbs. shallot, finely diced
2 Tbs. cream
Lots of Butter
Bring some champagne, lemon juice and shallot to a simmer and reduce to not much at all. Add the cream and zest and reduce some more, then add the butter until glossy and irresistible....salt, pepper. Done!
" Lobster Fired Over Cold is some wicked good"
- Basil Ladd, Bucks Harbor, Maine
A Downeast expression that some call 'Lazy Man's Lobster' But it is just lobster meat taken out of the shell and finished in a saute pan with butter, enhancing the lobster taste.
HOW TO SERVE
You could serve the meat by putting it back into the lobster carcass, but I find that a bit gross
( plus you can't eat he shell), so I turn to
Elizabeth and ask," could you bake some profiteroles?
Please?"
Lobster and Cream Puff Pastry Shells (profiteroles)
Baseball size profiteroles are perfect, but nobody minds puff pastry shells from the supermarket.
Now, put a little buerre blanc sauce into the shell, stuff as much lobster as you can, then drizzle more sauce on top, pour a glass of bubbly, sit by a roaring fire, and as they say Downeast....
"Finest Kind! "
{week 25}
Copyright 2015 James Aponovich
Lobster
James Aponovich
oil on panel, 10" x 8"
THE ELEGANT FIRESIDE DINNER
(or if you must, brunch)
The last time we encountered lobster ( blog post #6), it was stuffed into a hot dog roll, fun and delicious but definitely not elegant. It is my opinion that lobster meat does not lend itself to diverse
preparations, ( unlike say, chicken), although they do refer to a small lobster as a "chicken lobster." The meat tends to toughen with prolonged cooking, so if you want to avoid the 'dunk in the butter' thing, there is......
BUERRE BLANC
White butter sauce, usually made with white wine, vinegar, shallots and of course butter. Since no drink goes better with lobster than Champagne (or Prosecco) and Meyer lemons are ripening in the atrium....This just might work. So combine-
1 small glass of Champagne or Prosecco
2 Tbs. lemon juice and some zest
2 Tbs. shallot, finely diced
2 Tbs. cream
Lots of Butter
Bring some champagne, lemon juice and shallot to a simmer and reduce to not much at all. Add the cream and zest and reduce some more, then add the butter until glossy and irresistible....salt, pepper. Done!
" Lobster Fired Over Cold is some wicked good"
- Basil Ladd, Bucks Harbor, Maine
A Downeast expression that some call 'Lazy Man's Lobster' But it is just lobster meat taken out of the shell and finished in a saute pan with butter, enhancing the lobster taste.
HOW TO SERVE
You could serve the meat by putting it back into the lobster carcass, but I find that a bit gross
( plus you can't eat he shell), so I turn to
Elizabeth and ask," could you bake some profiteroles?
Please?"
Lobster and Cream Puff Pastry Shells (profiteroles)
Baseball size profiteroles are perfect, but nobody minds puff pastry shells from the supermarket.
Now, put a little buerre blanc sauce into the shell, stuff as much lobster as you can, then drizzle more sauce on top, pour a glass of bubbly, sit by a roaring fire, and as they say Downeast....
"Finest Kind! "
{week 25}
Copyright 2015 James Aponovich
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