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re: Lobster recipes
Posted on 10/28/10 at 8:08 am to Sprescott
Posted on 10/28/10 at 8:08 am to Sprescott
-simmer wine and water (3:2) with onion/carrot/celery/thyme/bay/parsley stems/peppercorns/tarragon stems for a little while to infuse the flavors
-bring to boil and cook lobsters, set aside lobsters
-Strain liquid, rapidly boil and reduce by half or a little more
-mix equal amounts softened butter/flour to form a paste, beat in off the heat til incorporated and then bring to boil for 30sec to thicken (about 1.5 tbsp of this per cup of liquid
-bring to simmer, stir in cream to thin out to a soupy consistency
-stir in fresh herbs (parsley, tarragon), salt, pepper
-split lobsters in 2 and pour the sauce over
-EAT
-bring to boil and cook lobsters, set aside lobsters
-Strain liquid, rapidly boil and reduce by half or a little more
-mix equal amounts softened butter/flour to form a paste, beat in off the heat til incorporated and then bring to boil for 30sec to thicken (about 1.5 tbsp of this per cup of liquid
-bring to simmer, stir in cream to thin out to a soupy consistency
-stir in fresh herbs (parsley, tarragon), salt, pepper
-split lobsters in 2 and pour the sauce over
-EAT
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