| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Ew, Text, Import |
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 |
tb |
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 |
tb |
Sherry vinegar |
| 1 |
tb |
Chopped chives |
INSTRUCTIONS
H
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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