Chinese-style Lobster with Chicken Broth

Ingredients

1 fresh lobster, about 2 lb
3 oz spring onion, sectioned
3 slices ginger

Seasoning

2/3 tsp salt
1/3 tsp sugar
dash of sesame oil
pinch of ground white pepper
2/3 cup chicken broth

Thickening Solution

1 tsp cornstarch
2 tbsp water

Method

  1. Prepare, wash and cut the lobster into pieces. Crack the claws. Drain and mix with 1 tbsp cornstarch. (Add 1/2 tsp chicken broth mix if frozen lobster tail is used.)
  2. Blanch lobster in hot oil. Remove and set aside.
  3. Saute ginger, spring onion with 2 tbsp oil. Add lobster and stir-fry until lobster is nearly done. Add seasoning and bring to a boil. Cook, covered, over high heat for 30 seconds. Add thickening solution. Remove to serving platter when sauce thickens.

Source: Chinese Cooking

Pan-fried Squid with Lemon

Ingredients

1-1/2 pounds squid tubes
2/3 cup fine semolina
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil, to fry
1 lemon, cut into wedges

Method

  1. Cut each squid tube open along one side. With a sharp knife score inside the skin diagonally in both directions.
  2. Cut the squid into rectangles measuring about 1 x 2 inches.
  3. Combine the semolina, salt, and pepper in a small bowl.
  4. Heat the oil in a large frying pan or wok over high heat.
  5. Dip the squid into the semolina mixture, turning to coat well.
  6. Fry in small batches until lightly brown and crisp, 3-4 minutes each batch.
  7. Drain on paper towels.
  8. Serve hot with the lemon wedges.

Makes 4 to 6 servings.

Source: Modern Mediterranean Cooking

Omelette du Baron de Barante

Ingredients

6-8 eggs
1 small freshly cooked lobster (poached)
6 oz firm white mushrooms
2-3 oz butter
salt and pepper
1/4 cup port
1/4 cup double cream
3-4 tablespoons freshly grated Parmesan cheese

Mornay Sauce

1/2 oz butter
1 tablespoon plain flour
1 cup milk
1-1/2 tablespoons cheese (grated)

Method

  1. Crack claws and remove shell from lobster. Cut the tail meat into scallops.
  2. Wipe the mushrooms, trim stalks level with the caps and slice evenly.
  3. Saute mushrooms in half the butter for 4-5 minutes, then season lightly.
  4. Add port, cover and boil the liquid hard to reduce to half quantity, draw aside and pour in the cream.
  5. Add the lobster meat, cover and simmer for 4-5 minutes, then draw aside.
  6. Prepare the mornay sauce. Melt the butter gently, take away from heat and stir in flour. Pour on one-third of the milk and blend well before adding the rest.
  7. Season lightly before returning to heat and keep stirring until the mixture boils. Continue boiling for 1-2 minutes, then gradually beat in cheese.
  8. Break the eggs into a bowl and beat to a light froth, add 2 tablespoons water and season.
  9. Make the omelet, using the rest of the butter. While it is still soft and creamy in the middle, spoon in the lobster mixture, then roll up and turn on to an ovenproof dish for serving.
  10. Coat at once with the sauce, sprinkle well with the freshly grated cheese and brown under the grill.
  11. Use the head shell and tail meat of lobster to garnish the dish — or use small lobsters, if available.

Makes 4 servings.

Source: Cooking with Eggs

Egg Tofu Extravaganza

Ingredients

2 packs egg tofu, sliced
1 oz diced gai lan
1 oz carrot, coarsely diced
3 oz chicken breast, diced
3 oz roasted duck meat, diced
2 oz medium shrimps, peeled, deveined and diced
1 oz dried scallop, soaked and shredded
1 piece dried lotud leaf, rinsed and soaked

Sauce

1/2 cup chicken stock
1 tsp oyster sauce
1/2 tsp sugar
1/4 tsp salt
2 tsp cornstarch
1/2 tsp dark soy sauce

Method

  1. In a bowl, whisk together all sauce ingredients.
  2. In a large skillet, add sauce. Saute gai lan, carrots, chicken, duck, shrimps and dried scallops until all ingredients are thoroughly cooked. Set aside.
  3. Line bamboo steamer or large serving plate with lotus leaf. Nicely arrange tofu slices onto lotus leaf. Steam for approximately 8 minutes or until tofu slices are cooked.
  4. Pour the cooked meat mixture over tofu and serve hot.

Makes 4 to 6 servings.

Source: Gourmet Do It Yourself

Seafood Bruschetta

Ingredients

8 ounces clams, in shell
8 ounces mussels, in shell
5 tablespoons extra-virgin olive oil
6 tablespoons finely chopped fresh parsley
6 cloves garlic, 4 finely chopped, 2 whole
4 ounces shrimp (prawn tails) peeled and deveined
4 ounces squid, cleaned and coarsely chopped
4 tomatoes, peeled and finely chopped
salt and freshly ground black pepper
8 slices firm-textured bread

Method

  1. Soak the clams and mussels in cold water for 1 hour Scrub the mussels.
  2. Preheat the oven to 400°F (200°C).
  3. Place the shellfish in a large frying pan over medium heat and cook until they open. Discard any that do not open.
  4. Remove the clams and mussels from their shells.
  5. Heat 2 tablespoons of oil in a large frying pan over medium heat and saute the parsley and half the chopped garlic for 2-3 minutes.
  6. Turn the heat to high and add the shrimp and squid and saute for 5 minutes (not longer or the squid will become leathery). Set aside.
  7. In a separate pan, heat 2 tablespoons of oil with the remaining chopped garlic and tomatoes and simmer for 10 minutes.
  8. Add the clams and mussels, season with salt and pepper, and simmer until the shellfish are cooked, 2-3 minutes.
  9. Toast the bread in the oven until crisp and golden brown.
  10. Rub the toast with the whole cloves of garlic and drizzle with the remaining oil.
  11. Top with the seafood and serve warm.

Makes 4 servings.

Source: Modern Mediterranean Cooking