LOBSTER BISQUE

 LOBSTER BISQUE

INGREDIENTS: 2 tbs butter 1 tbs olive oil, 1 chopped onion, 4 cloves garlic, 1/2 chopped leek,  2 chopped carrots, 2 chopped celery, 1 tsp each thyme, tarragon, & chicken bouillon powder, 1/2 tsp each salt, pepper, cayenne, 2 tbs tomato paste, 3 tbs flour, 1 1/2 cup white wine, 5 cups lobster stock, 1 cup heavy cream, 2 tbs lobster base, 2 cups lobster meat cut up, 1/4 cup cognac. 

optional: 2 lobster tails

extra: butter, s/p, tarragon

Stock: You can boil 2 lobster tails in salted water for 5 minutes, remove from the pan, take out the meat and reboil just the tails for an additional 20 minutes to add to the lobster flavor. I added 2 tbs lobster base to the water. You could always skip using real tails and just use the lobster base and water. I used 5 cups of lobster stock in this recipe.

Lobster meat can be purchased in the frozen section of the grocery store.

- Sauté the oil, butter, onion, carrots, leek, garlic and celery on a medium heat for 10 minutes

- Add bouillon powder, salt & peppers and cook for 2 minutes 

- Add paste and flour and cook another 2 minutes

- Add white wine and cook stirring fairly continuously for 10 minutes to reduce the liquid

- Add lobster stock and cook for half hour

- Turn off the heat and when it has cooled slightly, put in a blender and blend until smooth

- Put back in pan and add the heavy cream and cognac and heat on low

- Saute the lobster meat in 2 tbs butter, salt, pepper and a little cayenne for 3 minutes on high heat

- Put some lobster in the bottom of a bowl, add the soup and top with tarragon

This recipe is worth the effort!

FRENCH VINAIGRETTE SALAD DRESSING

 FRENCH VINAIGRETTE SALAD DRESSING

INGREDIENTS: 1/3 cup minced shallots, 2 cloves crushed garlic, 1/4 cup champagne vinegar, 2 tsp dijon mustard, 1/2 virgin olive oil, 1/2 tsp each salt and pepper

Put everything in a jar and mix thoroughly. I made mine in the morning and it was perfect for dinner!

ESCARGOT

 ESCARGOT

INGREDIENTS: Canned snails, 2 sticks butter, 1/4 cup fresh chopped parsley, 2 tbs white wine, 1 tbs cognac, 3 cloves crushed garlic, 1diced shallot, 1/2 tsp each salt, pepper and nutmeg, 2 tbs gluten free bread crumbs, 2 tbs grated parmesan cheese

Snail shells or hallowed out mushrooms. We did both!

I melted the butter and added everything through the nutmeg and simmered for one half hour, then I added the bread crumbs, cheese and the snails cut up small and heated on low for another 5 minutes. How many snails you use depends on how many you are going to make. We used approximately 1/2 snail per shell and a whole snail for the mushrooms. We counted out the shells and shrooms and figured out how many snails to use that way. The rest we put in a baggie in the freezer for next time. 

Heat oven to 400. Arrange the snails on a bed of sea salt, stuff the mix in the shell and bake for 20 minutes.  We served with crusty bread!

LUMP CRAB SALAD

LUMP CRAB SALAD

 INGREDIENTS: 1 pound canned lump crab, 1/4 cup olive oil, juice of 2-3 limes, 1/2 red onion, 2 tomatoes, 2 small seedless cucumbers, 1/2 cup chopped jicama, 1 tsp salt & pepper, 1/2 cup fresh cilantro & parsley

Sauce: equal parts mayo and siracha

Pita Chips: Brush with garlic infused olive oil, sprinkle with sumac, bake until golden brown on 325 on a foil lined cookie sheet.

Chop all the vegetables into small pieces and mix all of the ingredients together. I chilled it for a few hours in the fridge to enhance the flavor! I used the sauce as a garnish on the plate.