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Old 06-19-2012, 12:47 AM   #11
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Aspic looks beautiful when done.
I have to look into to doing some one night.
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Old 06-19-2012, 01:00 AM   #12
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I'm a little late to the party--been busy being a chick midwife. I hope you tossed the shells in the freezer so you can make a lobster bisque or add them to a fish stock. Everything sounded really good.
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Old 06-19-2012, 10:41 AM   #13
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I am very happy to see my first post create so much discussion! I will say i waited too long to join the forum and ask these questions. Chief, your comments are great and are definelty noted for next time.

Here is how the cooking went. I chilled the lobsters for a good 40min or so. I then cut the lobster at the tail and at the claws and proceeded to steam for about 12 minutes. Which in my case was too long. I really should get a kitchen scale!! I removed the tails and using kitchen sheers cut down the center of the tail and cut off a 1/2" strip. Basted the meat with a homemade lemon butter sauce and broiled (already hot) for 5 minutes.

While broiling i cracked the claws open, lightly seasoned with salt and pepper, dredged in flour, then shook off excess flour and then pan fried the claw meet for 3-4 min each side.

The claws came out great, an amazing flavor and texture and when served on a mango puree that I made, it really was a great appetizer.

The tails were slightly overcooked, but not bad at all for being my first time to purchase a whole lobster and go through this cooking process.

Thanks again all, pics to come soon and be sure to see me lurking around asking questions, and commenting on your posts as well!
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Tonight's meal: Pan fried lobster claw with mango puree yolk, cucumber and avocado salad with mint caviar , steamed lobster tail served in shell with garlic butter, and fruit frozen in time (fresh berries and lavender in a sparkling Riesling)
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Old 06-19-2012, 10:49 AM   #14
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Quote:
Originally Posted by leasingthisspace View Post
Aspic looks beautiful when done.
I have to look into to doing some one night.
IMO aspic is a highly underrated technique. It can be both stunning and delicious.
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Old 06-19-2012, 12:28 PM   #15
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Quote:
Originally Posted by jennyema

IMO aspic is a highly underrated technique. It can be both stunning and delicious.
I've never eaten aspic. We used it on the culinary team for displaying our "cold food " table at our competition. It looked so beautiful. We were using concentrated heavy amounts of it for looks. Nobody eat the display table.
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