Cooking with Dr. Ayers
BAKED STUFFED LOBSTER
(Serves 2)
Ingredients:
Steaming:
2 Live 2 lb Female Lobsters
1 onion
2 carrots
2 stalks celery
Sauce:
2 Tbs butter; 3 Tbs flour
1 Tbs dry mustard;
2 egg yolks
2/3 cup whipping cream
1/4 lb sliced mushrooms
1/2 Tsp cayenee pepper
1/2 lemon
Saute:
1/2 cup Cognac
4 Tbs butter
Thinly slice the onion, carrot, celery and mushrooms.
Steaming the Lobsters
Put the wine, herbs and aromatic vegetables in a large coverable pot with about 2 1/2 cups of water. Bring to a boil and add the lobsters. Steam them for about 15 minutes.
Stewing the Mushrooms
While the lobsters are steaming add the mushrooms to a saucepan containing 2 tbs butter, 1 tbs lemon juice and a couple of pinches of salt. Cover and simmer for about 10 minutes.
Deploying the Saucier
Remove the lobsters from the kettle and strain the juices from the mushrooms into the sauce pot and reserve the mushrooms. Heat the juices to a boil and reduce to about 1 1/2 cups.
Make a Roux
Melt 2 tbs butter in a large sauce pot and stir in the flour. Incorporate the flour but keep it blonde.
Incorprate the Roux
Strain the lobster and mushroom cooking juices and slowly wisk them into the roux boil for about a minute. Set aside for final assembly.
Enrich the sauce
Split the lobsters down the middle and remove the disgestive tract. Remove the tomally and coral and put in a bowl and add the mustard, a bit of cayenne and the egg yolks. Beat in the cream with a whisk.
Assembling the sauce
Bring the stock back to a boil and gradually stir in the enriched cream. Simmer until it is thick enough to coat a spoon.
Saute the Lobster
Test the cognac and, if adequate to the task, remove the lobster meat from the tail and claws and chop into a course dice. Reserve the thorax and tail shell. Heat the butter in a saute pan and add the lobster meat. Toss until it turns red. Add the cognac and flambe.
Stuff the shells
Add the mushrooms and about half the sauce to the saute pan and toss. Arrange the lobster shells in a roasting pan and stuff the shells. Cover with the remaining sauce and sprinkle with freshly grated Parmesian.
Service non-conprix
Brown in a 425 degree oven for 10 to 15 minutes and serve.
STEAMED LOBSTERS
Fill 5 quart pan with 2 1/2 quarts of water and 2 beers. Let it come to a full boil.
Place lobsters head in first and let it come to a quick boil and let simmer covered for 12 minutes or until the lobsters turn bright red.
Serve with melted butter and corn on the cob.
|
| | LOBSTER LOUIS
(Serves 2)
Ingredients
2 Cull Lobsters
1/4 cucumber
2 stalks celery
6 Green Cocktail Olives
3 diced Gherkin Pickles
1 tbs Capers
4 hard boiled eggs
1/2 head Boston Lettuce
Sauce Louis
1 cup Mayonnaise
1/4 cup heavy cream
1 tbs Chili Sauce
1 tsp Worcestershire Sauce
1/4 cup Chopped Green Onion
1/2 tsp Fresh Ground Pepper
Prepare the Lobster
Steam the lobsters for - 11 minutes and allow to cool. Shuck, dice into 1/2 inch cubes and toss in a bowl.
Get some texture
Chop two stalks of celery in a 1/4 inch dice. Seed 1/4 of a cucumber and dice the same size.
Make a binder
Add the mayonnaise, chili sauce, Worcester sauce and mustard and toss. Add
salt and pepper to taste.
Make the Salad
Line a glass bowl with the Boston Lettuce Leaves. Create a ring around the center with hard boiled egg slices. Mound the lobster salad in the middle.
LOBSTER PIZZA
(Serves 2)
Ingredients
Pizza Dough
1 Cup Warm Water
1 package active dry yeast
2 1/2 cups flour
2 tbs Olive Oil
1/4 tsp salt
Topping
1 Lobster
1/2 lb Mozzarella Chesse
1/2 cup tomato sauce
1/4 cup Olive Oil
1 head mashed garlic
1/2 cup white wine
Steaming the Lobster
Put a mixture of 1 cup of water and white wine into a large pan and bring to a rolling boil. Add the lobster and steam for 15 minutes. Allow the lobster to cool and shuck.
Making the Dough
Stir the yeast into the warm water and let it activate. Put the yeast and water into a food processor, add half the flour and mix. Add the olive oil, salt and rest of the flour and work into a dough. Toss it on a floured board and knead for 5 minutes until it becomes elastic and bubbles start to work to the surface. Lightly oil the surface and let it sit in a covered bowl for at least 1/2 hour. It should double in volume.
Preparing the Filling
Slice up the lobster meat into 1/4" slices. Dice the tomatoes.Grate the mozzarella. Mash up plenty of garlic.
Forming the Pie
Flour a board and roll the dough into any shape you desire. Lightly brush it with oil.
Filling the Pie
Cover the dough with a layer of mozzarella and tomato sauce. Sprinkle with minced garlic to taste. Now spread around the lobster. Garnish with the tomatoes and cover with the rest of the mozzarella. Sprinkle with oil.
Apply the Heat
Cook at 450 degrees for - 20 minutes.
|
