INGREDIENTS

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 <shusky@erols.com> on Feb 10, 1998

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