| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Ew, Import, Text |
1 |
Servings |
INGREDIENTS
|
|
Lobster |
| 1/4 |
lb |
Butter, melted |
| 10 |
|
Leaves fresh basil |
|
|
coarsely chopped |
| 4 |
|
1 1/2- pound l, obsters |
|
|
Salt |
|
|
Pepper |
|
|
Salad |
| 3 |
|
Strips bacon, jullienned |
| 6 |
T |
Olive oil |
| 1/4 |
lb |
Chanterelles |
|
|
Salt |
|
|
Pepper |
| 3 |
|
Ears corn, kernels removed |
| 1 |
|
Red onion, diced |
| 1 |
|
Yellow pepper, finely |
|
|
julienne |
| 1 |
|
Red pepper, finely |
|
|
julienned |
| 2 |
|
Heads frisee |
| 2 |
T |
Sherry vinegar |
| 1 |
T |
Chopped chives |
|
|
H |
INSTRUCTIONS
Lobster: In bowl stir basil into melted butter. Steam or broil lobster
for about 4 minutes. To stock the cooking process shock the lobster
with cold water. Allow lobster to cool. Heat grill to a moderately
high heat. Split lobsters in half. Remove meat from claws. Lightly
brush meat with basil butter and place lobsters on grill, meat side
down for 3 - 4 minutes. Turn over, and brush meat liberally with more
butter and continue grilling for 3 ~ 4 minutes with shell side down,
until shell is bright red. At that time place claw meat on grill and
cook for 3 - 4 minutes. Remove lobster from grill. Serve with salad.
Salad: In large non-stick pan cook bacon until crispy. Drain and set
aside. In same pan heat 1 tablespoon olive oil and saute Chanterelles
until golden brown. Season lightly with salt and pepper and set aside.
Add another tablespoon of oil to the pan. Add corn and onion and cook
for 2 - 3 minutes, until the corn is cooked and the onion is tender.
Add peppers and toss until peppers are warm. Add mushrooms and frisee
to pan. Toss for 1 minute. Add remaining oil, vinegar and salt and
pepper to taste. Toss together until frisee just begins to wilt. Add
bacon and serve with lobster Recipe By :CHEF DU JOUR SHOW #DJ9118
Posted to MC-Recipe Digest V1 #228 Date: Sat, 28 Sep 1996 07:54:23
-0400 From: Rowaan <Rowaan@ix.netcom.com>
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