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Posts by mgm9128

You'd probably be better off making a sort of tuile batter with a reduced lobster stock and then brushing with mixed coral after it's baked, then place under the broiler to color it red.
Why? It's good for making sauces that need body, but without any overpowering flavor from a brown veal stock or jus. Ducasse uses it a lot for simmering fish heads and making gelées. I guess you could use a chicken stock made with wings and feet too, but this is much more gelatinous.
That's a nice idea. Maybe we should try it.
One guy I cook for actually has cataracts though. He's 90 something, in a wheelchair.
Oh, ha, no. I don't really cook for people like that.
No. I think it's pretty apparent, unless you have cataracts.
They are potatoes. Agree about the odd numbers, though in this instance 6 fit the plate better. The lobster gets blanched then sliced and sautéed in its shell in olive oil. The shell protects the meat from overlooking and adds great flavor. Also looks cool on the plate.
Navarin of lobster
Milk-fed poularde with candied lemons and pink olives
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