After cleaning over 5 pounds of lobster (2 1/2 # plus each), I
thought a little lobster roll hors d'oeuvres were in order. I know
New Englanders don't use dill; we're not in New England.
Melted leeks and mushrooms would be the base for the pasta.
White wine and heavy cream were added to coat the pasta just
before plating. We eat family style most of the time, but on days
when I have the time, I like to plate in the kitchen. Restaurant
habits die hard.
The basis for any good sauce is a good stock. The lobster bodies
were browned, and onions, celery, mushroom trimmings, garlic,
tomatoes, thyme, tarragon, basil, fish fumet, white wine, and
Gosling's rum were added. This simmered for two hours, was
strained, reduced, and cream was added and then reduced a
bit more. The pre-steamed lobster meat would be gently warmed
in this sauce just before plating. Nothing is quick in this house.
Mezze Rigatoni tossed with the leek and mushroom mix formed the
base of the plate, with asparagus, spinach, and lobster piled on top.
The lobster cream sauce was spooned liberally over the entire mound.
It was kind of good and there were no complaints.
After dinner I found myself lying on my back, with head to the
hearth, looking up at the warm fire.
I ain't gonna last much longer.