Hong Kong-style Lobster Orange Salad

Ingredients

1 (1-1/2 lb) lobster
1-1/2 to 2 cups Lemony Mayonnaise (recipe below)

Salad Ingredients

1 large orange, sectioned, peeled and diced
1 large potato, boiled and diced
1 small carrot, cooked and diced
1/3 cup canned green peas
2 hard cooked eggs, diced
orange slices and lettuce leaves to garnish

Method

  1. Steam lobster for about 20 minutes or just until cooked. Separate head from tail. Remove tail meat and cut meat into thin slices.
  2. Mix all salad ingredients with half the amount of Lemony Mayonnaise. Arrange salad on lettuce leaves and top salad with lobster meat.
  3. Place lobster head and tail shell on each end of the salad. Arrange orange slices around salad. Pipe remaining Mayonaise on lobster meat top. Serve cold.

Makes 6 to 8 servings.


Lemony Mayonnaise

Ingredients

4 Tbsp fresh lemon juice
2-1/4 tsp salt
1-1/4 tsp sugar
1/2 tsp mustard
dash ground white pepper
2 egg yolks
1-1/2 cups olive oil

Method

  1. Mix well together all ingredients except olive oil in a small electric mixer.
  2. Gradually add in by 1 tbsp oil to yolk mixture, and beat vigorously after each addition.
  3. Add and beat thoroughly until all oil is used up.

Makes 1-1/2 cup Mayonnaise

Source: Famina Cookbook


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Lobster Thermidor

Ingredients

2 live lobsters (about 1-1/2 1b each)
1-1/2 tbsp butter
2 tbsp plain flour
2 tbsp brandy
1/2 cup milk
6 tbsp whipping cream
1 tbsp Diion mustard
lemon juice
salt and white pepper
grated Parmesan cheese, for sprinkling
fresh parsley and dill, to garnish

Method

  1. Bring a large saucepan of salted water to the boil. Put the lobsters into the pan head first and cook for 8-10 minutes.
  2. Cut the lobsters in half lengthwise and discard the dark sac behind the eyes, then pull out the string-like intestine from the tail. Remove the meat from the shells, reserving the coral and liver, then rinse the shells and wipe dry. Cut the meat into bite-size pieces.
  3. Melt the butter in a heavy saucepan over a medium-high heat. Stir in the flour and cook, stirring, until slightly golden. Pour in the brandy and milk, whisking vigorously until smooth, then whisk in the cream and mustard.
  4. Push the lobster coral and liver through a sieve into the sauce and whisk to blend. Reduce the heat to low and simmer gently for about 10 minutes, stirring frequently, until thickened. Season with salt, if needed, pepper and lemon juice.
  5. Preheat the grill. Arrange the lobster shells in a gratin dish or shallow flameproof baking dish.
  6. Stir the lobster meat into the sauce and divide the mixture evenly among the shells. Sprinkle lightly with Parmesan and grill until golden. Serve garnished with herbs.

Makes 2 to 4 servings.

Source: French Delicious Classic Cuisine Made Easy


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Japanese-style Steam Rock Lobster

Ingredients

6 (4-oz) frozen South African rock lobster-tails
6 large mushrooms, cut into slices
6 scallions, cut into long thin strips
1 cup thinly sliced celery
1 bunch broccoli, trimmed and cut into flowerets
1 tbsp soy sauce
2 tsp chicken broth mix
1/4 cup water

Method

  1. Remove thin underside membrane from lobster tails with scissors. Push a bamboo skewer lengthwise through tail to prevent curling.
  2. Place a colander over boiling water in a large pot or use a steamer. Place lobster-tails in a colander and place vegetables on top and around tails.
  3. Combine soy sauce, broth mix and water, brush over the tails and vegetables.
  4. Cover pot and let steam for 20 minutes or until vegetables are crisp tender and lobster meat loses translucency and is opaque.
  5. Serve with cooked rice.

Makes 6 servings.

Source: Creative Cooking Course


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Stir-fried Scallops With Fresh Ginseng

Ingredients

2 pcs fresh ginseng
5 oz frozen scallops
4 oz fresh asparagus
1 tbsp goji berries
1 oz dried mung bean vermicelli
2 slices ginger
1 tsp minced garlic
salt and pepper

Seasoning

1 tsp eggwhite
1 tsp cornstarch
1/2 tsp sesame oil
1/2 tsp salt

Method

  1. Thaw scallops and dry with paper towel. Add seasoning and mix well. Blanch in boiling water and drain.
  2. Peel fresh ginseng and asparagus and slice thinly. Blanch in boiling water with goji berries and drain.
  3. Form nest shape with vermicelli. Deep fry in hot oil and place on plate.
  4. Heat 2 tbsp oil in a wok. Saute garlic and ginger slices until fragrant. Add scallops, ginseng, asparagus, salt and pepper. Stir-fry briefly. Add goji berries and stir to combine. Remove and place in the vermicelli nest. Serve hot.

Source: Recipes of Great Chefs in Hong Kong


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Confetti Cod

Ingredients

4 cod steaks, 5 oz each
4 teaspoons lemon juice
1-1/4 cups plain unsweetened yogurt
salt
freshly ground black pepper
1/2 teaspoon paprika
large pinch of cayenne pepper
1/2 cup frozen shrimp
1 cup small mushrooms, thinly sliced
unshelled shrimp, to garnish

Method

  1. Sprinkle the fish with half the lemon juice.
  2. Season the yogurt with salt, pepper, paprika, cayenne and the remaining lemon juice and stir in the shrimp.
  3. Place each cod steak in the centre of a square of greased foil. Cover the fish with the mushrooms and pour on the shrimp sauce. Seal up the foil to make leakproof but loose parcels.
  4. Place the fish parcels on a cookie sheet and cook in a preheated 375°F oven for 20 minutes.
  5. To serve, slit open the parcels and garnish each one with unshelled shrimp. Rice is a good choice to serve with the fish.

Makes 4 servings.

Source: Cooking Naturally


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