David Venables Lobster Bites With Homemade Tartar Sauce Recipe 445

Steps:

• To prepare the tartar sauce, whisk together all the ingredients listed above in a medium-sized mixing bowl; refrigerate until ready to use. To prepare the lobster bites, first preheat a deep fryer to 350°F (or fill a deep-sided pan with oil and set the temperature to medium-high). Combine the flour, cornmeal, baking powder, salt, sugar, dry mustard, and garlic powder in a large mixing bowl. In a separate smaller mixing bowl, combine the milk and the egg. Incorporate the milk and egg mixture into the bowl with the dry ingredients and whisk to combine. Remove the lobster meat from each shell and cut each tail into four pieces. Coat the lobster in the flour and then the batter. Fry, in three batches, for 5 to 6 minutes. Serve immediately with the chilled tartar sauce

Steps:

• Prepare Brandy Cream Sauce (see recipe below). Cook pasta in boiling salted water according to the directions on the package; drain and rinse with cold water to stop the cooking; set aside. Cut the lobster tails in half with kitchen shears and remove the meat from the shell (save the shells for the sauce recipe below); cut the lobster meat into ½ pieces. Season the shrimp and lobster with the salt and pepper while you heat a large skillet over high heat. When the skillet is hot, add the oil, mushrooms, shrimp and lobster then sautè and stir until the lobster and shrimp turn opaque (2-3 minutes). Reduce heat to medium and add the brandy cream sauce and green onions; bring to a boil while continuing to stir to prevent scorching the sauce. Add the cooked pasta and continue to heat and stir to thoroughly heat the pasta (add a little extra cream or milk if the sauce becomes too thick while heating the pasta). Serve Hot with a sprinkling of fresh chopped parsley. *Brandy Cream Sauce* ¼ cup of White Wine 4 threads of Saffron 1 tsp Basil, Dried ½ tsp Thyme, Dried Shells from lobster (see pasta recipe) 1 cup Heavy Cream ½ cup of Chicken Broth 1 ¼ tsp Cornstarch 2 tsp Water, cool tap 2 Tbsp Brandy Salt and White Pepper to taste PREPARATION: Combine the cornstarch and cold water in a small cup and set aside. In a 1 quart sauce pan combine the wine, saffron, basil, thyme and lobster shells; bring to a boil and simmer until reduced by half. Add the chicken broth and heavy cream and return to a boil over medium heat. Slowly whisk in the cornstarch and water mixture then reduce the heat to low and simmer for 2-3 minutes. Adjust seasoning to taste with salt and white pepper. Remove from heat and stir in the brandy, then strain out the shells with a fine mesh strainer. Note: If you are peeling your own shrimp for this dish, increase the amount you purchase to 10 oz weight. Also, to create an even richer flavor you can add the shrimp shells in addition to the lobster shells in step 2 above.

Steps:

• In a steamer basket set over boiling water, place the lobster tails. Cover and cook the lobster tails for 8 minutes or until shells are bright red and meat is opaque. When cool enough to handle, cut shells open using scissors and remove the meat. Coarsely chop the meat. In a medium bowl, mix together the egg, mayonnaise, lemon juice, Dijon, green onions, celery leaves, Old Bay seasoning, salt and pepper. Fold in the chopped lobster meat and panko breadcrumbs. Mix gently trying not to break up the lobster pieces. Shape into four patties about 1⁄2 inch thick. Place on a plate and chill for 30 minutes. Meanwhile make the Cilantro Mayo: In a small bowl combine the mayonnaise, cilantro and chili sauce; set aside. Heat the canola oil in a skillet over medium heat. When hot, add the cakes and cook about 3 minutes on each side or until lightly browned. Remove from the heat. For each serving, place a bed of mixed greens on a plate. Top with two cakes for a dinner portion and top with a dollop of cilantro-mayo.

Steps:

• In a small bowl, combine all ingredients. Cover and refrigerate until serving.