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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 6 lobster tails 1/2 stick unsalted butter 1/4 pound mushrooms, trimmed and thinly sliced 1/2 tsp paprika 1/8 tsp salt 1/4 tsp black pepper 2 tbs medium-dry sherry 1 cup heavy cream, scalded 2 large egg yolks 1/2 cup fresh breadcrumbs with chopped parsley, salt and pepper Instructions: Remove lobster meat from tails by cutting them lengthwise with kitchen shears. Cut meat into 1/4 inch pieces. Heat butter in 2 quart saucepan over medium heat until foam subsides and then cook the mushrooms, stirring until mushroom liquid is evaporated and mushooms begin to brown, about 5 minutes. Add the lobster, paprika, salt and pepper and reduce heat to low. Cook shaking gently, about 1 minute. Add 1 tablespoon Sherry and 1/2 cup hot cream and simmer for 5 mintues. Whisk together the egg yolks and 1 tablespoon Sherry in a small bowl. Slowly pour in remaining hot cream, whisking and transfer into a small heavy saucepan. Cook over very low heat whisking constantly until it is thickened slightly. Add to lobster mixture, stirring gently. Place the lobster mixture in lightly greased ramakins or large scallop shells (natural or ceramic). Top with breadcrumb mixture. Preheat broiler and broil the lobsters 6 inches from the heat until golden brown, 4-5 minutes being careful not to burn. |
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