• World Sandwiches 18/25

    From Dave Drum@1:229/452 to All on Sun Jul 18 10:31:10 2021
    LOBSTER ROLL, CANADA: This Maritime sandwich (also known as lobster
    guedille) features generous chunks of lobster on a bed of greens in a
    classic hot dog bun.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Fisherman's Lobster Guedille
    Categories: Seafood, Breads,
    Yield: 4 servings

    3 (1.5 lb ea) Female lobsters
    Very salty water similar to
    - seawater (2 tbsalt per cup
    - of water)
    Dried seaweed to heighten
    the taste of the sea; opt

    MMMMM---------------TARRAGON-INFUSED MAYONNAISE----------------------
    2 Egg yolks
    2 tb (30 ml) Fresh squeezed lemon
    - juice
    1 c (250 ml) EVOO or Camelina
    - oil from Quebec
    2 tb (30 ml) Fresh tarragon;
    - minced
    1 tb (15 ml) Dijon mustard
    1/2 ts (2.5 ml) Salt
    Pepper

    MMMMM--------------------GUEDILLE GARNISH----------------------------
    1/2 c (80 ml) Green onion minced
    1/3 c (80 ml) Red peppers; diced
    - brunoise-style
    1/3 c (80 ml) Yellow peppers;
    - diced brunoise-style
    1/4 c (60 ml) Celery root fine
    - julienne (on a mandoline)
    1 cl Organic garlic; minced
    1 tb (15 ml) Fresh squeezed lime
    - juice
    Salt & pepper
    1 tb (15 ml) Hot sauce
    1/2 c (125 ml) Tarragon-infused
    - mayonnaise
    Lobster roe crumbled (if
    - there is any in the cooked
    - tails)
    4 Brioche bun
    Salted butter
    Fresh lime zest

    COOKING THE LOBSTERS: In a large pot, prepare the salt
    water with the (optional) seaweed and bring to a boil.
    Remove the elastic bands around the claws and plunge the
    lobsters in the boiling water. When the water starts to
    boil again, count between 9 and 11 minutes cooking time.

    Meanwhile, prepare a large bowl with cold water and the
    same amount of salt. Plunge the lobsters in the cold
    water approximately 5 minutes to stop them from
    continuing to cook.

    Shell the lobsters and remove the flesh. Cut the tail
    lengthwise and retrieve the roe (if there is any).

    Roughly chop the flesh and set aside in the
    refrigerator.

    MAKING THE TARRAGON MAYONNAISE: In a bowl, add the
    freshly squeezed lemon juice, the egg yolks, the Dijon
    mustard and the salt; mix well.

    Whip the mix while adding the oil in a slow drip. When
    the mayonnaise is well emulsified, add the tarragon and
    the pepper.

    PREPARING THE GARNISH: Peel the celery root and cut all
    the vegetables, chop the garlic and mix all the
    ingredients together.

    Add the lobster flesh to the garnish. Season to taste.

    If you were able to retrieve some lobster roe, you can
    crumble it into the mix. It will make the guedille more
    flavourful.

    ASSEMBLING THE GUEDILLE: Butter the brioche buns on both
    sides. Brown them in a non-stick pan or grill them on
    the barbecue.

    Add the garnish to each bun.

    Sprinkle lime zest on top of each guedille.

    Enjoy!

    Source: Christophe Mamelonet - La maison du PĂȘcheur

    RECIPE FROM: https://www.metro.ca

    Uncle Dirty Dave's Archives

    MMMMM

    ... Castoreum: delicious, luxe, artisanal beaver butt juice
    --- EzyBlueWave V3.00 01FB001F
    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)