829 Southdrive

829 Southdrive

A New Jersey state of mind



Tuesday, January 1, 2013

Happy New Year!




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.


video


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.

7 comments:

  1. This looks great.

    I'm so glad you don't have a fancy French name for it.

    Hippo gnu deer, Baydog.

    ReplyDelete
    Replies
    1. Homard à la sauce americaine, aux épinards, asperges, poireaux, les champignons et les rigatoni à la crème et aux herbes.

      Désolé, je n'ai pas pu m'empêcher!

      Delete
    2. Looks like Greek to me.

      Mumble, mumble, 'Murican, mumble, mumble.

      Delete
  2. I wish I could say I was left in the dust, but I can't even see the dust from where I am, can't even see the race track. Nice meal, Dave.

    steve

    ReplyDelete
  3. Looks absolutely scrumptious. I braised a little piece of goat leg for our new year's dinner, it was good but hardly elegant!

    Happy New Year!

    ReplyDelete
  4. Happy New Year Baydog! That meal looks like a great way to ring in 2013!

    ReplyDelete
  5. That looks to have been an absolutely delicious meal, BD!

    And your prodigious talents never cease to amaze. How in Hell did you manage to coax that fire to burn down onto your hearth instead of up the chimney??

    Baydog... the Flame Charmer.

    ReplyDelete