Sunday, February 05, 2006
lOBSTER LUST CONTINUED
I MADE SPINACH PASTA DOUGH (2 EGGS, 2 CUPS FRESH SPINACH PACKED-FLOUR TO MAKE a soft dough.
Smoke the lobsters. Line a pan wih heavy foil and cover the bottom with brown sugar.
Besprinkle the sugar with loose tea-I use OOlong- place lobster in a perforated pan over the sugar and tea. Cover tightly with foil and a lid. Turn flame on Low and smoke for twenty minutes. Turn off the heat and let stand 1/2 hour.
make raviolis, I made round ones and square ones. Sauce them with a tomato vermouth sauce with some fresh basil and dijon'
The entree was Veal Oscar-per Cara's request.
They drank Duckhorn Cab and had a Floodgat Port for dessert.