Lunch at Yankee Lobster Fish Market (fried seafood basket and lobster roll).
Lobster is also one of my favorites! I can remember eating Lobster Thermador when I was 5 or 6 years old at Anthony’s Seafood in San Diego Ca. My mother also likes lobster, so on Her birthday, I treated her to my riff on a Lobster Risotto dish I had last year at Racines,Paris. The risotto was cooked in a light seafood broth and I added some chives at the end. Like Racines, I cooked the lobster shells down until it became a rich boulillbaisse like flavored glaze. The glaze was drizzled around the mound of white risotto and it was topped with lobster tail medallions and claw meat that was slowly poached in BUTTER! Al la Tomas Keller. We enjoyed it with a white Burgundy..When I closed my eye’s, I was back in the 2nd Arrondissement.
My Father also likes lobster. For Him, I make the lobster rolls like he had in Maine. I like Jacques Pepin’s recipe that calls for whole chunks of lobster and tarragon. http://m.saveur.com/article/Recipes/Lobster-Roll-
As for French Fries, I’m getting very good results from the cold oil method. I cut the large Russets into long 1/4″ pieces. Rinse with cold water until the potatoes are free of their starch. I dry them completely and place in pot and cover with room temp. canola or peanut oil. First, I cook at a medium heat stirring occasionally and gently until the fries are soft and then raise the heat and cook until crispy. (about 20 min) Remove and season with sea salt.The result is a true a Pommes Frites…soft, souffle-like interior, with a crispy exterior.
Mmmmmm….now I’m starving!
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