| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
American |
Essnce10 |
6 |
servings |
INGREDIENTS
| 1 |
tb |
Unsalted butter |
| 1 |
qt |
Cream |
| 1 |
|
Garlic head; split in half |
| 7 |
|
Egg yolks |
| 2 |
tb |
Minced shallots |
| 1/2 |
c |
Cognac |
| 1 |
pn |
Cayenne pepper |
| 2 |
lb |
Lobster meat; chopped |
|
|
Salt; to taste |
|
|
Freshly-ground white pepper; to taste |
| 1 |
c |
Lobster American Sauce; warm see * Note |
| 1 |
|
Whole Lobster tail meat – (6 oz); cooked |
| 2 |
|
Whole Lobster claws meat; cooked |
| 4 |
|
Fried spinach leaves |
| 1 |
tb |
Finely-chopped parsley |
INSTRUCTIONS
* Note: See the "Lobster American Sauce" recipe which is included in this
collection
Preheat the oven to 350 degrees. Grease the ramekins with butter. In a
sauce pot, bring the cream and garlic up to a simmer. Simmer for 3 to 4
minutes. Remove the garlic. In a mixing bowl, whisk the egg yolks together.
Temper the cream into the yolks. Stir in the shallots, Cognac, and lobster
meat. Season with salt and pepper. Place the ramekins in an oven proof
baking pan. Ladle the mixture into the prepared ramekins. Fill the baking
pan with water until it comes 2/3 of the way up the ramekins. Bake for 45
minutes or until the custard has set. Remove from the oven. Using a knife
gently loosen the custard from the ramekin. Spoon the Lobster American
Sauce in the center of the plate. Carefully invert the custard onto the
sauce. Slice the tail meat and arrange the meat on top of the custard.
Garnish with the lobster claws, fried spinach, and parsley. This recipe
yields 6 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2361 broadcast 04-02-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-17-1998
Recipe by: Emeril Lagasse
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