d the potatoes and saute for about 15 minutes, or
o 425 degrees F.
FOR THE SAUCE: Combine mustard and
ofter peach.
Use this recipe for baked apples or pears, increase baking
he bottom side of each lobster tail. Run a knife inside
oil. Reduce heat and simmer for 15 mins. Strain, discarding any
ugar; set aside.
Split lobster in half, clean out stomach
lobster, head first, into boiling water. Allow to boil for 10
e 2 pans for the cooking 1 for each fish, I
nd garlic and sweat them for 3 minutes. Add the fennel
o use as a marinade for the lobster tails.
Spoon some
For the lobster stock:
In a large
Preheat oven to 400\u00b0.
With sharp knife, split each lobster tail down center, but not all the way through.
Arrange lobster tails in baking dish.
For the Lobster Ravioli: In a large saute
n chopped lobster; cover with plastic wrap; refrigerate for at least 1
Combine all ingredients, except crumbs; place in individual baking shells.
Sprinkle with buttered crumbs and bake in moderate oven at 350\u00b0 for 30 minutes.
Yields 8 servings.
For the Orange Cognac Sauce: In
Combine all ingredients except crumbs in casserole dish. Sprinkle with buttered bread crumbs.
Bake at 350\u00b0 for 30 minutes.
For the lobster and basil oil:.
Combine
ver medium heat and boil for 2 minutes; stir constantly.
Using a double boiler, make a thick white sauce of the milk, flour and butter.
Add green pepper, pimento, onion, Worcestershire sauce, red pepper and salt.
Mix egg yolks and cream, then add to sauce just before stirring in mushrooms and shrimp, lobster or chicken.
Make just before serving.