| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy |
English |
Seafood, Main dishes |
1 |
Servings |
INGREDIENTS
| 4 |
|
Maine Lobsters — 1 1/4 lbs. |
|
|
Each |
|
|
English Pea Sauce: |
| 1 |
tb |
Butter |
| 1/4 |
c |
Bacon |
| 1/2 |
c |
Onions |
| 1/2 |
c |
Leeks |
| 1 |
tb |
Cle bery |
| 2 |
c |
Shelled peas |
| 1 |
c |
Chicken stock |
| 1/2 |
c |
Cream |
|
|
Salt & white pepper — to |
|
|
Taste |
|
|
Garnish: |
| 1 |
tb |
Butter |
| 2 |
c |
Black trumpettes mushrooms |
|
|
Or other |
|
|
Salt & white pepper — to |
|
|
Taste |
INSTRUCTIONS
Heat the butter in a pan and saute the bacon, add onions, celery, leeks and
saute until an aroma develops. Add the peas, chicken stock, and simmer for
30 minutes. Season to taste. Strain t hrough a fine mesh, blend the puree.
To cook lobster: Cook lobsters in salted boiling water for 7-8 minutes.
Remove from water, cool down (the lobbies, not you); Remove heads, peel
tails and break claws to remove meat. Slice each tail into two lengthwise
pieces; set aside. Heat up saute pan with 1 T butter, saute the mushrooms
quickly for 5 minutes. Season, set aside. Preheat four dinner plates. Pour
equal amounts of sauce on each plate. Place the lobster nicely on the
sauce, place the black trumpettes around the lobster pieces.
Recipe By : WokWizTvls
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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