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Receta Broiled Lobster Tail With Claw Sausage And Delta Gumbo
by Global Cookbook

Broiled Lobster Tail With Claw Sausage And Delta Gumbo
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  Raciónes: 12

Ingredientes

  • 12 x lobster tails cleaned, deveined
  • 2 1/2 ounce sweet butter Kosher salt to taste
  • 1 Tbsp. Tabasco brand Pepper Sauce
  • 2 1/2 ounce white bread crust trimmed, and diced
  • 6 ounce egg whites
  • 1 pt heavy cream
  • 1 1/2 lb rock shrimp diced, chilled Crushed ice as needed
  • 1 Tbsp. Tabasco brand Pepper Sauce
  • 1/4 ounce Kosher salt
  • 1/2 c. corn oil
  • 1 c. diced red bell peppers
  • 1 c. diced yellow bell peppers
  • 1 c. diced celery
  • 1 lb onions peeled, diced
  • 3 ounce garlic minced
  • 1/2 gal lobster stock
  • 2 1/2 lb tomatoes peeled, seeded, and diced
  • 1 ounce gumbo file pwdr
  • 1/4 ounce grnd coriander Kosher salt to taste
  • 4 x bay leaves
  • 1 ounce cilantro minced
  • 2 Tbsp. Tabasco brand Pepper Sauce
  • 2 1/4 lb lobster claw meat diced
  • 1 ounce cilantro minced
  • 2 ounce red pepper - (to 3) seeded, diced
  • 2 ounce yellow pepper - (to 3) seeded, diced Pork casing as needed Corn husks as needed

Direcciones

  1. To make the lobster, blanch lobsters in court-bouillon for 2 to 3 min. Remove lobsters and shock in an ice bath. Remove tail and claw meat from shell and reserve. Cut top and bottom off of head shell, creating a 2-inch ring. Remove legs, throw away lungs and wash. Put cleaned legs back into head shell ring, and reserve for garnish.
  2. To make the broiled tails, combine the butter, Tabasco brand Pepper Sauce and salt. Spread on lobster tails and reserve.
  3. To make the claw sausage, combine the bread, egg whites and 1 oz of the heavy cream. Refrigeratethe mix. Place the shrimp in a food processor with a little ice and puree it. Add in the bread mix to the shrimp, and mix well. Add in the salt and Tabasco brand Pepper Sauce. Gradually incorporate the rest of the heavy cream. Poach test quenelle to check the seasoning and binding. Mix in the garnish ingredients and stuff the mix into the pork casings. Tie off the casings into links with the corn husk at 4- to 5-inch intervals. Blanch the sausage in 170 degree water to an internal temperature of 150 degrees. Shock in ice bath and reserve.
  4. To make the Delta Gumbo, heat the oil in a heavy saucepan. Add in peppers, celery, onions and garlic, and sweat for 3 min. Add in stock and the remaining ingredients. Bring to a boil, reduce heat and simmer for 1 hour. Remove from heat, blend in a food processor, strain and reserve.
  5. To serve, broil the lobster tails till done, about 6 to 8 min. Saute/fry the sausages with butter till warmed through. Place the lobster shell in the center of hot dinner plates and fill with rice, if you like. Curl the lobster tails around the sausages and place on top of the shells. Spoon gumbo around the lobster shell and garnish with sauteed vegetables (bell pepper, okra and scallions). Finish plates with steamed clams, breadsticks and parsley, if you like.
  6. This recipe yields 12 servings.