Name: Roast Lobster with Black Truffles and Chardonnay Cream Sauce
Ingredients: 1 Live lobster; about 1 1/2 pounds; 2 tb Butter; Salt and freshly ground pepper; 1/2 oz Fresh black truffle; 1/2 c Chardonnay Cream Sauce; made ahead and kept warm

Do you talk to others about our depraved nature and our desperate need for salvation in Jesus Christ? Do you say that you are no better than they are by nature; that we are all, apart from grace, sinners with a terrible record, which is a legal problem, as well as a bad heart, which is a moral problem? Do you talk to them about the dreadful character of sin; that sin is something that stems back to our tragic fall in Adam and affects every part of us, so dominating our mind, heart, will, and conscience that we are slaves to it? Do you describe sin as moral rebellion against God? Do you say that the wages of sin is death, now and for all eternity?

Joel Beeke

CATEGORY	CUISINE	TAG	YIELD
Dairy			1	Servings

INGREDIENTS

1		Live lobster; about 1 1/2 pounds
2	tb	Butter
		Salt and freshly ground pepper
1/2	oz	Fresh black truffle
1/2	c	Chardonnay Cream Sauce; made ahead and kept warm

INSTRUCTIONS

The recipe for Chardonnay Cream Sauce was featured on chef/owner Michael
McCarty's Restaurant of the Month feature.
Make the Chardonnay Cream Sauce earlier in the day and keep warm by setting
the saucepan in a large container of hot, but not boiling water.
Put the lobster in a pot and add about 6 inches of cold, salted water.
Bring the water to a full boil. Cook the lobster for approximately 5
minutes. Remove lobster, plunge it into cold water to stop the cooking
process, and set it on its back. Using a sharp knife cut it down the middle
from head to tail. Gently crack the claws using a wooden mallet and remove
the meat. Hold the tail open and remove the meat as well. Reserve the
lobster shell halves. Cover and refrigerate the lobster for up to 6 hours.
To roast the lobster, preheat your oven to 350 degrees F. Replace the
pieces of lobster in the shell cavity, brush the lobster meat with butter,
sprinkle with salt and pepper, cover with foil and bake for about 5 - 8
minutes, or until heated throughout. To serve, ladle the sauce over the
meat and garnish with slivers of fresh truffle. Recipe for Chardonnay Cream
Sauce courtesy of Michael McCarty of Michael's Restaurant.
http://www.w2.com/docs2/act/food/sugarplums/dinner.html
Posted to recipelu-digest by LSHW <[email protected]> on Feb 10, 1998

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