| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Infood01 | 1 | Servings | ||
INGREDIENTS
| 2 | Lobsters, 1 1/4 pound | |
| 3 | oz | Chanterelles |
| 3 | oz | Fingerlings |
| 3 | oz | Macaroni |
| 3 | oz | Base broth |
| 2 | T | Butter |
| Salt and pepper to taste | ||
| 1 | c | Onions |
| Sliced bay leaves | ||
| 1 | Thyme | |
| 3 | Cloves garlic- peeled and | |
| cut in half | ||
| 1 | Oregano- pick leaves, save | |
| stems | ||
| 1 | qt | Shallots |
| 2 | Thyme | |
| 3 | qt | Lobster shells |
| 1 | qt | Chanterelle stems |
| 2 | Oregano stems | |
| 1 | gl | White wine |
| 1 | qt | Lemon juice |
INSTRUCTIONS
Cook lobster (either steam, boil or broil) for 12 minutes- shock in an ice bath to stop cooking. Remove meat from tail. Cut tail in half. Crack claws and remove meat. For chanterelles, clean well, cut down to size. Saute with shallots. Season with salt and pepper. Drain well and reserve liquid. Cool. For Fingerlings cook with thyme, bay leaves, onion and garlic. Cook Macaroni for 10 to 11 minutes. Blanch and shock, toss in olive oil. For Broth: Put all ingredients in a large pot at medium heat. Reduce by 60 per cent. Strain. Once reduced and strained place broth in saute pan and bring to a simmer. Add lobster meat, chanterelles, fingerlings, and pasta. Reduce sauce. Mount with butter, and garnish with oregano. Converted by MC_Buster. NOTES : Recipe Courtesy of Sam Hazen, Executive Chef of Tavern on the Green Recipe by: IN FOOD TODAY SHOW #INL118 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 4451
Calories From Fat: 250
Total Fat: 28.7g
Cholesterol: 61.1mg
Sodium: 311mg
Potassium: 7383.6mg
Carbohydrates: 369.4g
Fiber: 37.3g
Sugar: 122.9g
Protein: 39g