| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Meats, Eggs |
American |
Seafood, Emeril, Ethnic, Am/la |
1 |
Servings |
INGREDIENTS
| 1/4 |
lb |
New potatoes; quartered and blanched |
| 1/4 |
lb |
Haricot vert; blanched |
| 1/4 |
c |
Italian plum tomatoes; peel |
|
|
,seed and chop |
|
|
Salt and pepper |
|
|
Lobster meat from 1 pound live lobster tails split |
| 3/4 |
c |
Lobster American Sauce |
| 1/2 |
c |
Onion marmalade |
| 1 |
tb |
Chives; chopped plus garnish |
| 2 |
tb |
Assorted frsh herbs; chopped |
|
|
Drizzle of truffle oil |
| 1 |
|
Sheet frozen puff pastry |
| 1 |
|
Egg; slightly beaten with 1 ts water |
|
|
Essence |
INSTRUCTIONS
Prehat oven to 425 degrees F. Season potatoes, green beans and tomatoes
with salt and pepper. Invert bowl over the pastry and cut around for the
top of the dome. In a bowl, layer potatoes, green beans, tomatoes and
lobster meat. Pour the American sauce over top. Lay the marmalade over the
sauce. Sprinkle the chives and fresh herbs over the marmalade. Drizzle
with truffle oil. Lay the puff pastry over the bowl. Brush the pastry with
the egg wash. Bake in the oven for 10-15 minutes, or until golden and
heated through. Garnish the chives, truffle oil, and Essence.
Source: Essence of Emeril, #2329, TVFN formatted by Lisa Crawford, 4/29/96
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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