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Please fave and comment on the original submission here: http://www.furaffinity.net/view/6058403
Here's the main course in the menue, its brilliant colour and fantastic flavoured is sure to please both eye nose and tooth from the kitchens of
junowolf
This is the main course in this menu: http://www.furaffinity.net/full/6040396/
1lb Maine lobster tail poached in Beurre Monte, served with black truffle risotto.
A dollop of caviar mousse on top and a dijon cream sauce.
If you're wondering what poached in beurre monte means, imagine melted butter that stays emulsified. then slow cook the lobster completely submerged in about half a gallon of it >:)
Recipes:
Butter-Poached Lobster Tails
Caviar Mousse (see recipe below)
Dijon Mustard Sauce (see recipe below)
1 lobster tail, per person, shells removed and tails on
Butter, cut into small chunks
1 tablespoon water
Prepare Caviar Mousse and Dijon Mustard Sauce ahead of time.
Prepare Beurre Monte.
Bring tails to room temp prior to poaching.
In a pan large enough to hold the lobster tails and using a thermometer, bring the prepared Beurre Monte up to at least 160° degrees F., but not over 190° degrees F
Depending on how large and how many lobster tails you are preparing, will determine how long to poach them; it usually takes from 5 to 7 minutes or until an instant-read meat thermometer register and internal temperature of 140 degrees F.
Caviar Mousse:
1.5 tablespoons Dijon mustard
1 cups lightly whipped cream
1/2 shallot, finely chopped
Salt and pepper to taste
1 oz caviar
In a medium-size bowl, gently combine the Dijon mustard and whipped cream until smooth. Add the finely chopped shallots and season with salt and pepper. Gently fold in the caviar without breaking the eggs. Do not make too far ahead of time.
Dijon Mustard Sauce:
4 tablespoons crème fraiche
4 tablespoons Dijon mustard
1 tablespoon white wine
Salt and pepper to taste
In a small bowl, combine crème fraiche with Dijon mustard and white wine until it thins out a little. Season with salt and pepper. Best if allowed to rest to combine the flavors.
Please fave and comment on the original submission here: http://www.furaffinity.net/view/6058403
Allergy warning – recipe contains shellfish & dairy products
Here's the main course in the menue, its brilliant colour and fantastic flavoured is sure to please both eye nose and tooth from the kitchens of
junowolf******************************This is the main course in this menu: http://www.furaffinity.net/full/6040396/
1lb Maine lobster tail poached in Beurre Monte, served with black truffle risotto.
A dollop of caviar mousse on top and a dijon cream sauce.
If you're wondering what poached in beurre monte means, imagine melted butter that stays emulsified. then slow cook the lobster completely submerged in about half a gallon of it >:)
Recipes:
Butter-Poached Lobster Tails
Caviar Mousse (see recipe below)
Dijon Mustard Sauce (see recipe below)
1 lobster tail, per person, shells removed and tails on
Butter, cut into small chunks
1 tablespoon water
Prepare Caviar Mousse and Dijon Mustard Sauce ahead of time.
Prepare Beurre Monte.
Bring tails to room temp prior to poaching.
In a pan large enough to hold the lobster tails and using a thermometer, bring the prepared Beurre Monte up to at least 160° degrees F., but not over 190° degrees F
Depending on how large and how many lobster tails you are preparing, will determine how long to poach them; it usually takes from 5 to 7 minutes or until an instant-read meat thermometer register and internal temperature of 140 degrees F.
Caviar Mousse:
1.5 tablespoons Dijon mustard
1 cups lightly whipped cream
1/2 shallot, finely chopped
Salt and pepper to taste
1 oz caviar
In a medium-size bowl, gently combine the Dijon mustard and whipped cream until smooth. Add the finely chopped shallots and season with salt and pepper. Gently fold in the caviar without breaking the eggs. Do not make too far ahead of time.
Dijon Mustard Sauce:
4 tablespoons crème fraiche
4 tablespoons Dijon mustard
1 tablespoon white wine
Salt and pepper to taste
In a small bowl, combine crème fraiche with Dijon mustard and white wine until it thins out a little. Season with salt and pepper. Best if allowed to rest to combine the flavors.
******************************Please fave and comment on the original submission here: http://www.furaffinity.net/view/6058403
Allergy warning – recipe contains shellfish & dairy products
Category Photography / Tutorials
Species Unspecified / Any
Size 1000 x 698px
File Size 211.7 kB
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