The Yankee Chef: Feel Good Food for Every Kitchen by Jim Bailey

The Yankee Chef: Feel Good Food for Every Kitchen by Jim Bailey

Author:Jim Bailey
Language: eng
Format: mobi
Tags: Food & Wine, Cookbooks, New England, Cooking, Regional & Ethnic, American
ISBN: 9780764341915
Publisher: Schiffer Publishing
Published: 2013-01-28T04:41:41.982000+00:00


Batter Fried Lobster

Although I may be partial to Maine

lobsters (I honestly believe they are the

best), lobster meat from any coast would

be just as welcome in this recipe. Don’t

Seasoned Naked Lobster

forget the cole slaw though.

Th

e “Naked” refers to the fact that we take its hard-shelled “clothes” off before beginning 1/2 c. fl our

this dish. Th

e tarragon is a taste that not all people enjoy, so make sure you truly want

1/4 t. salt

that fl avor before preparing. If not, just omit.

1/2 t. paprika

1/4 t. curry powder

2 lobsters (1 1/4 lb. ea.) or 1/2 lb. lobster meat (ask for 3 ounces of tomalley) 1/4 t. baking powder

2 T. butter or margarine, plus extra for the baking dish

1 egg

2 t. chopped shallot

1 t. lemon juice

1/2 c. dry white wine

1/2 c. milk

1/2 t. dried tarragon or 2 t. fresh tarragon

2 c. cooked lobster meat,

1 1/2 T. chopped, fresh parsley

cut into quarter sized pieces

Salt and black pepper to taste

Vegetable oil for frying

1/2 c. bread crumbs or crushed cheese crackers

3 T. butter or margarine, melted

Heat deep-fat fryer to 350°F according

to manufactures instructions or heat 3

If using live lobsters, heat two inches of water in a large pot, add 2 T. of salt and place inches vegetable oil in large stock pot over

lobsters on a steamer rack aft er water comes to a boil. Steam for 11 minutes, then remove medium-high heat until it reaches 350°F.

from heat. Remove meat from lobsters, reserving liquid from the shells, the green Mix together fl our, salt, paprika, curry

tomalley, and the roe from the females. Th

e roe is red when cooked, but may be inky black

powder, and baking powder. Beat the

in undercooked lobsters. It will turn red quickly in the sauté pan and adds a mild fl avor egg and then add the lemon juice and

and its color to the dish. Peel the thin dorsal layer off the tails to remove the intestinal milk. Beat the liquids into the fl our until

vein. Cut the meat into 1 inch pieces, but leave claw meat whole. Season lightly with salt smooth using a whisk or electric beater.

and pepper and add tarragon. Place meat into a buttered, shallow baking dish, sized so Add a little more milk if batter is too

that the meat will make a layer 2 1/2 to 3 inches thick. Pour some of the reserved lobster heavy and thick.

liquid into baking dish to a depth of 1/2 inch. If using lobster meat, bring the extra 1/2

Dip pieces of cooked lobster meat into

c. white wine to a boil and add to meat.

the batter until coated completely and drop

Melt butter in a sauté pan over medium heat and add shallots, stirring until they are gently into hot fat. Fry only until golden

soft but not browned. Add tomalley and roe, and cook until roe is deep red. Mash the brown in color and remove to drain.

roe with a spoon and add white wine and parsley, boiling until reduced slightly. In small Try using 1/2 cup stout, lager, or any

bowl, combine the crumbs with the melted butter and spread mixture evenly over the dark beer mixed in with this batter for

lobster meat.



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