Monday, November 21, 2005
So when your father knows a lot of fishermen it's a common occurrance for my long-suffering mother to come home and find a fridge full of fish she doesn't want to have anything to do with.
TOday it's a nice big batch of lobsters.
Anyway, was wondering if there was anything you guys can think to do with them besides throw them in a pot of water like I was going to do.
I found this.. it looks like quite a big production but it's making me all tingly..
Any pretty girls want me to cook them dinner? ;)
Vong's Lobster With Thai Herbs Recipe #126163
Vong is a great restaurant in NY City and this is a true treat. Jean-Georges Vongerichten's food is described in Zagat's as "French-Thai" and is says it serves "tantalizing" fusion fare! All I can say is "YUM!"
4 (1 1/4 lb) lobsters
1 teaspoon butter
1 teaspoon red curry paste
1 carrot, shredded
2 fresh lime leaves (or 2 tbsp. lime juice)
1 stalk lemongrass, chopped
2 cups white port (or sweet white wine)
1 golden delicious apples, peeled and shredded
2 tablespoons ground turmeric
1 cup heavy whipping cream
4 pieces bok choy (or Napa cabbage)
1 tablespoon fresh coriander leaves, chopped
Submerge the lobsters in boiling water for about 3 minutes.
Cut the lobsters in half lengthwise.
In a large skillet, heat the butter and red curry paste over medium heat for 1-2 minutes.
Add the carrot, lime leaves and lemongrass.
Add the port and cook until the mixture is reduced by half.
Add the apple and turmeric and continue cooking until the mixture is almost dry.
Stir in the heavy cream.
Preheat the broiler and position the broiler pan about 5-6 inches from the heat source.
Broil the lobsters for 1-2 minutes or until cooked through.
Transfer the lobsters to a warm serving platter and pour the sauce over the lobsters.
In a skillet, cook the bok choy for 1-2 minutes or until it is tender.
Serve the bok choy with the lobsters and sprinkle with chopped coriander leaves.
First and foremost you must invite over your favourite QSC MILF. You can invite others too as long as they're easy on the eyes.
Then you toss the little christers in a pot of boiling water, melt some butter. When the christers are red, cool 'em, crack 'em and eat 'em.