| 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 |
tb |
Butter |
|
|
Salt and pepper to taste |
| 1 |
c |
Onions |
|
|
Sliced bay leaves |
| 1 |
bn |
Thyme |
| 3 |
|
Cloves garlic- peeled and cut in half |
| 1 |
bn |
Oregano- pick leaves; save stems |
| 1 |
qt |
Shallots |
| 2 |
bn |
Thyme |
| 3 |
qt |
Lobster shells |
| 1 |
qt |
Chanterelle stems |
| 2 |
bn |
Oregano stems |
| 1 |
ga |
White wine |
| 1 |
qt |
Lemon juice |
INSTRUCTIONS
FOR DISH
FOR BROTH
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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