(beausoleil and raspberry point)
Bibb lettuce Salad with Roquefort dressing
Butter poached Lobster
Fennel Risotto with Lobster essence
Chai infused Panna Cotta
Muscat Beaumes de Venise
N bought a lobster knife and yesterday acquired the new skill of shucking an oyster. I can do it too, but why when it's so much more fun to eat them? Before the main cooking event, we shucked our little oysters and ate them plain.
The secret, apparently, is to cook the lobster gently by submerging it in just boiled water for only two minutes. We then brought the lobster out of the water, pulled off tails and claws, and resubmerged the claws for an additional five minutes. Then we removed claw and tail meat from the shells and refrigerated it on paper towel until poaching time. We removed the heads and tomalley from the remaining carapaces and made a rich lobster stock in the usual way with onion, celery, and herbs, which we used for our risotto.
Today we discovered that the leftover lobster infused poaching butter makes for decadent hot popcorn!
Before the final ta-da, I'l descibe the Oysters Rockefeller of which their are so many versions it is hard to know the definitive one.
The restaurant that is said to have originated the recipe, Antoine's of New Orleans guards it to this day. Our version was lovely with the fresh and aromatic flavours of fennel, watercress, shallot, pastis, and fewer breadcrumbs than seem to top many of the versions I saw on the web. The recipe we followed loosely is from the New York Times Cookbook by Craig Claiborne, recipe here .