* Exported from MasterCook *
Lobster Crisps in Champagne-dill Sauce
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : A new recipe to share Appetizers & Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Tablespoons Butter -- at room temperature
6 Gyoza (potsticker) Wrappers -- *if unavailable
substitute wonton wrappers
1 1 1/2 - 1 3/4 Pound Live Lobster
2 Cups Extra-dry Champagne
2 Cups Water
1/3 Cup Chopped Shallot
1 Teaspoon Tomato Paste
1/4 Cup Whipping Cream
3/4 Cup Thin Strips Fresh Fennel Bulb
3/4 Cup Thin Strips Peeled Carrots
3/4 Cup Thinly Sliced Leek (white and Pale Green
Parts Only)
4 Teaspoons Chopped Fresh Dill
Preheat oven to 350. Melt 1 tablespoon butter in small saucepan. Brush gyoza
on both sides with butter. Arrange on baking sheet. Bake until golden, 8
minutes. Cool; wrap crisps airtight.
Cook lobster in large pot of boiling salted water until just cooked through,
about 8 minutes. Transfer lobster to large bowl. Let stand 15 minutes.
Working over bowl to catch juices, twist lobster tails and claws from body.
Crack shells and carefully remove the lobster meat. Cover and refrigerate
lobster meat.
Place all lobster shells and juices in large saucepan. Add Champagne, 2 cups
water, shallots and tomato paste. Simmer until liquid is reduced to 1 cup,
about 1 hour. Strain liquid; return to same pan. Add cream; simmer until
reduced to 1/3 cup, 6 minutes.
Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add
fennel and carrots; saute 3 minutes. Add leek and saute until vegetables are
crisp-tender, about 2 minutes. Cut lobster tail crosswise into 8 medallions.
Add all lobster to skillet. Cover; cook just until heated through, about 2
minutes. Mix in 2 teaspoons dill.
Rewarm sauce over low heat. Whisk in 2 tablespoons butter and 2 teaspoons
dill. Arrange crisps, lobster and vegetable mixture on 2 plates. Spoon sauce
over and serve.
Source:
"Bon Appetit 2000 (Best Recipes of 1999)"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 378 Calories; 40g Fat (92.2% calories
from fat); 2g Protein; 6g Carbohydrate; trace Dietary Fiber; 118mg
Cholesterol; 336mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 0
Non-Fat Milk; 8 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
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