WEBFeb 13, 2015 · Don't add any salt to the reduction pan. Pour 1/2 the reduction required for the mousseline into a jug and season to taste before using. When you reduce it further for the sauce; add extra cream or …
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WEBPlace the bag of potatoesinto a pan of gently simmering water for 8-10 minutes (or microwave for 2-3 minutes). Serve the grilled lobsterwith the saladwashed and tossed in …
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WEBJan 29, 2019 · Lobster topped with a rich sauce made of fish stock, vermouth, shallots, cream and herbs, finished off under the grill with a good helping of Parmesan. This gem of a dish is available 14th …
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WEB1) Pull the tail away from the head. 2) Turn the tail section over and cut along either side of the flat belly-shell with strong scissors. 3) Lift back the flap of shell. 4) Lift out the tail meat. 5)Remove the intestinal tract either …
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WEBApr 25, 2024 · Brush the top of each Pithivier with the remaining egg yolk glaze, then score the pastry lightly with the tip of a sharp knife to decorate. Make a small slit in the center …
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WEBRemove the meat and any roe from the lobster. Scoop out the head matter and set aside for the sauce. Cut the meat into small chunky pieces and return to the cleaned half-shells with any roe. Cover and set aside. For …
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WEB1 tbsp Cognac. 1 tbsp unsalted butter. 1 tsp chopped fresh tarragon. 1 tsp very finely shredded basil leaves. 1 x 600g/1lb 5oz cooked lobster, shell only (meat removed and …
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WEBFor the Pithivier. butter, for greasing. 500g/1lb 1oz ready-made puff pastry. 1 free-range egg, beaten with a pinch of salt. For the sauce. ½ quantity shellfish reduction (see …
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WEBLobster Pithivier Recipes Steps: 1. To make the apple butter: In a large saucepan, combine the apples, butter, sugar, and salt. Split the vanilla bean in half lengthwise and scrape the seeds directly into the pan (save the …
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WEBlobster is golden-brown. 7. Meanwhile add the salad to a bowl and dress with the dressing. 8. Heat potatoes in microwave for 2 minutes on full power (or place the bag in a …
WEBPut it into the freezer for 2 hours before cooking; this will kill it painlessly. Bring a large pan of heavily-salted water to the boil (i.e. 150 g/5 oz of salt to every 4.5 litres/8 pints of …
WEBJul 16, 2022 · Rick Stein’s lobster pithivier recipe is a classic French dish that is perfect for a special occasion. It is made with a lobster tail and a creamy filling, and is then …
WEBKeep the leftover herbs to use in other recipes and put the mint to one side until later, this goes with the potatoes. Put the lobsters on a grilling tray and warm under the grill for 3-4 …
WEBPlace in fridge while you make the filling. To make the filling, mix together the sugar and butter until light & fluffy. Beat in the egg and 1 of the egg yolks. Stir in the ground …
WEBApr 3, 2016 · Finally, cut a small hole in the centre of the pie and place in a 220C oven for 15-20 minutes, until the pastry has risen and turned golden. After this time reduce the …
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WEBBeer, Wine & Liquor. • 1 tbsp Cognac. • 2 tbsp White wine. Other. • 1 X 600g cooked lobster, shell only (meat removed and reserved for the mousseline, see below) … more. …
WEBWonderful to mop up the fines herbes sauce. 4) The legs. Remove the legs with a gentle twist and then either suck or squeeze the slithers of meat that’s hidden within. 5) Don’t …