| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Portuguese |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Whole lobster; alive |
| 2 |
tb |
Olive oil |
| 6 |
oz |
Chorizo sausage |
| 2 |
|
Bay leaves |
| 1 |
c |
Small diced onions |
| 3 |
tb |
Small diced red peppers |
| 2 |
tb |
Minced garlic |
| 1 |
tb |
Minced shallots |
| 2 |
tb |
Chopped parsley |
| 1/2 |
c |
Chopped green queen stuffed olives |
| 1/2 |
c |
Chopped black olives |
| 2 |
c |
Small diced potatoes; blanched |
| 1 1/2 |
c |
Chopped tomatoes |
| 1/2 |
c |
White wine |
| 1 |
c |
Water |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Crushed red pepper |
| 1/4 |
c |
Shaved green onions * |
|
|
Crusty bread * |
INSTRUCTIONS
ESSENCE OF EMERIL SHOW#EE2275, AIR DATES: 1/17/96, 1/18/96, 1/20/96
In a large saute pan heat 2 tablespoon olive oil. Add the chorizo and
render for 1 minute. Add 2 bay leaves, diced onions and red peppers and
saute for 2 minutes. Add the split lobster with shell side down. Add the
garlic, shallots, and parsley. Add the olives, potatoes, and tomatoes.
Season with the salt and crushed red pepper. Add the white wine and water.
Cover and simmer for 8 minutes.
To assemble remove lobster. Spoon the hearty broth into a shallow pasta
bowl/platter and place the lobster directly on top. Garnish with essence,
shaved green onions, and crusty bread..
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 13, 1998
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