4 x 455-680g (1-1lb 8 oz) lobsters, cooked and dressed
8 x 15ml spoon (8 tablespoons) dry white wine
2 oranges, grated rind from 1, juice from both
grated rind and juice of 1 lemon
2 x 15ml spoon (2 tablespoons) fresh fennel leaves, chopped
200g (7oz) asparagus tips, steamed
black pepper
fresh fennel leaves, orange and lemon slices, to garnish
Serves 4
Method
Pour the wine, orange and lemon juice into a small frying pan. Add the zest and fennel leaves.
Bring to the boil and reduce slightly. Add the shellfish and heat through gently for 10 minutes. Season.
Arrange the lobster pieces on warm plates, to resemble whole lobster. Pour over the sauce. Add the asparagus decoratively at the side.
Garnish with fennel leaves and slices of orange and lemon. Serve immediately accompanied by new potatoes and seasonal vegetables.
LOBSTER ST. CLEMENTS
LOBSTER TERMADOR
Ingredients
4 live lobsters, 1 1/2 lb each
3/4 cup butter
1 cup chopped mushrooms
1 salt & fresh black pepper
1/2 cup soft bread crumbs
1 tbsp worcestershire sauce
1 tabasco sauce
4 tsp parsley, chopped
4 tsp pimento, chopped
3/4 cup sherry
1/4 cup cognac
2 cup heavy cream
4 egg yolks
1/2 cup parmesan cheese, grated
1 paprika
Directions
1. Cook and clean the lobsters. Twist off the claws, reserving the small claws for garnish. Remove meat from the bodies and cut into
small pieces. Crack the large claws, remove meat and cube. Reserve the shells.
2. Preheat oven to moderate (350 deg.F)
3. Heat 1/2 cup of the butter, add the mushrooms and cook three minutes. Season with salt and pepper.
4. Add the lobster meat, crumbs, seasonings,sherry, cognac, cream and egg yolks. Mix well.
5. Fill the lobster shells with the mixture, sprinkle with cheese, dot with the remaining butter and sprinkle with paprika.
6. Place in a shallow pan and bake forfifteen minutes. Serve immediately.
Servings: 4 servings
LOBSTER WITH MINTED MAYONNAISE
Ingredients
1 x 680g (1lb 8oz) cooked lobster,
8 x 15ml spoon (8 tablespoons) mayonnaise
55g (2oz) radishes, trimmed and grated
0.5 x 5ml spoon (half a teaspoon) fresh chopped mint
Serves 2
NUTRITIONAL VALUES PER PORTION (APPROX) 318 Kilocalories;
28g Protein; 21g Fat; 6g Carbohydrate; 0g Fibre.
Method
In a small bowl mix the mayonnaise, radishes and mint together, cover and chill.
To prepare the lobster: lay upside down on a chopping board, twist off the claws and legs.
Crack open the large claws. Scoop out the white meat and roughly chop.
Using a sharp knife cut the lobster in half along its entire length.
Remove the small sac near the head, the feathery gills and the black intestinal thread which runs down the tail and discard.
Remove the meat from the shell. Rinse the shell and pat dry.
Spread a little mayonnaise in the base of each half shell and arrange the lobster meat on top. Garnish with watercress and serve remaining mayonnaise separately.
