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Receta Coquille Of Lobster Savannah
by Global Cookbook

Coquille Of Lobster Savannah
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Ingredientes

  • 2 ounce Butter
  • 2 c. Mushrooms -- sliced
  • 1 c. Bell peppers -- diced
  • 1 Tbsp. Spanish paprika
  • 1 1/2 c. Sherry
  • 1 dsh Salt -- to taste
  • 1 dsh Black pepper -- to taste
  • 4 c. Locke-Ober Cream Sauce -- See Recipe
  • 1/2 c. Pimientos -- diced
  • 4 x 3-lb. Cooled
  • 4 tsp Parmesan cheese -- grated Lobsters -- boiled and

Direcciones

  1. This recipe is very similar to "Baked Lobster Savannah," but varies in the presentation, and thus is entered as a separate recipe.
  2. NOTE: If you are using lobsters smaller than three pounds each, you will need sufficient smaller lobsters to produce a total of about 8 c. of meat after boiling and cooling.
  3. STEP ONE: The Sauce- Heat butter to melting point in a large saucepan, add in mushrooms and green pepper. Cook till tender. Add in paprika and stir in sherry. Cook till liquid is reduced by half. Salt and pepper to taste; add in cream sauce (see recipe for "Locke-Ober Cream Sauce" included in this cookbook) and pimientos and blend well. Bring to a simmer.
  4. STEP TWO: The Lobster- This can be done while vegetables are cooking.
  5. Remove claws and knuckles from lobster. Hold lobster with its top side up.
  6. With kitchen shears, cut an oval opening in top of shell from tip of tail to base of head. Remove meat from body, claws, and knuckles. Cut in a large dice.
  7. CHEF'S NOTE: Throw away intestinal vein and stomach-a hard sac near the head-before dicing.
  8. STEP THREE: Add in meat to sauce and simmer slowly for 10 min. Divide mix proportionately and spoon mix in scallop shells or possibly ovenproof dishes with a piping of Duchess potatoes around the edge. Dust with grated parmesan cheese and brown in a 375-degree F oven for 15 min. Serve.