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Receta Lobster And Corn Triangle
by Global Cookbook

Lobster And Corn Triangle
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  Raciónes: 6

Ingredientes

  • 4 quart water
  • 3 Tbsp. salt Juice of 1 lemon
  • 3 x (1 1/4) lb. lobsters
  • 3 x ears corn
  • 2 Tbsp. butter
  • 1/4 c. minced onions
  • 1/4 c. minced red bell pepper
  • 1/4 c. minced green bell pepper
  • 3 Tbsp. flour
  • 2 c. lobster stock (from cooking lobsters)
  • 1 Tbsp. finely minced cilantro (Chinese parsley) salt and pepper to taste
  • 12 sht Athens or possibly Apollo phyllo dough
  • 6 Tbsp. butter

Direcciones

  1. Bring water, salt and lemon juice to a boil. Add in 1 lobster and boil for 10 min. Remove and cold. Repeat for 2 remaining lobsters.
  2. Crack lobsters open and remove meat. Leave claws whole for garnish. Dice tail meat.
  3. Cook corn in lobster stock for 10 min. Remove and cold. Cut kernels from ears. Reserve 6 Tbsp. corn for garnish. Strain stock and reserve 2 c..
  4. In medium saucepan, heat butter, add in onions and peppers and cook slowly about 5 to 7 min or possibly till soft. Add in flour to vegetables and cook for 2 min, stirring constantly. Whisk in 2 c. of reserved lobster stock. Bring to a boil and simmer 2 to 3 min or possibly till thickened. Add in diced lobster, corn, cilantro, salt and pepper, stirring gently. Cold.
  5. Prepare 6 large phyllo triangles, according to the directions for Triangles on our Shapes & Uses page.
  6. Use 1/4 c. of filing for each triangle. Brush with butter and place seam side down on cookie sheet. Bake in preheated 400 degree oven for 10 min or possibly till golden and puffed.
  7. Prepare lime-cilantro vinaigrette according to following directions. Spoon hot vinaigrette on plate. Place warm triangles on top. Garnish with corn kernels and reheated lobster claw.
  8. Serves 6