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Old 05-03-2008, 02:36 PM   #11
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Dip the potato slices in a combination of melted butter and corn starch (about 1/2 cup cornstarch per lb. of butter) then mold the potato and put them in the fridge to so that the butter hardens and everything sticks together. Cut the potatoes thinner and make a single layer with the potato or else it won't get crispy or brown evenly. Saute in oil and then add butter near the end to brown.
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Old 05-03-2008, 02:45 PM   #12
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Thanks alot.

Any ideas for a sauce? The brandy was too heavy in the beurre blanc, going with wine now, incorporating the stock.
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Old 05-03-2008, 02:50 PM   #13
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The stock came out excellent. Trial and error to get the right sauce.

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Old 05-03-2008, 04:17 PM   #14
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You could reduce some of the stock to a few tablespoons to really concentrate the flavor, and then incorporate that into a beurre blanc or hollandaise.
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Old 05-03-2008, 04:24 PM   #15
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Thanks for helping, IC. I made a egg yolk sauce, beurre blanc and cream sauce. The winner was a roux/stock sauce. The final sauce really made the flavors of the stock shine.

Bon Appetite -



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Old 05-03-2008, 07:43 PM   #16
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The final dish was very light and flavorful. I used parsley as the main ingredient for the green accent sauce. I think next time I'll try asparagus or basil maybe. There's also a wasabi/ginger paste in the sauce which tastes great by itself, but it's brown instead of green.

I may try a balsamic reduction of sorts and also follow IC's advice on the reduction and potato tip.

Like all the prototypes, it took a long time to prepare. About 4 hours start to finish. Next time will be alot easier.

Folks, stocks are the key to good food. I was tempted to buy prepared veggie stock and just add the lobster to it, but decided to do the whole shebang from scratch. I'm glad I did, you just cannot get that flavor or aroma from any can. Plus, it's easy to do.
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Old 05-03-2008, 09:57 PM   #17
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I see a huge flaw in your dish.....

NOT ENOUGH LOBSTER!!!

Quote:
Originally Posted by Jeekinz View Post
Thanks for helping, IC. I made a egg yolk sauce, beurre blanc and cream sauce. The winner was a roux/stock sauce. The final sauce really made the flavors of the stock shine.

Bon Appetite -



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Old 05-03-2008, 10:02 PM   #18
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Quote:
Originally Posted by Jeff G. View Post
I see a huge flaw in your dish.....

NOT ENOUGH LOBSTER!!!
Easily fixed.
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