Traditional French Main Course to bring exquisite recipes to your fine dining table for special ocacsions.
Main Ingredients
1 x 450g 500g lobster ( reserve dark meat ” mustard ” for the liaison)
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1/4 onion cut into mirepoix
1 shallot cut into mirepoix
2 tbsp oil
30 ml cognac
80 ml white wine
150 ml fish stock
300 g tomatoes, peeled and seeded
1 tarragon sprig
salt, cayenne pepper
tomato paste (optional)
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30g butter lobster roe (coral)
Preparation
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Take the lobister and add into the hot water for 1 minute. Remouve the lobister from the water and cut the arms, remouve the skin and cut the head.
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all Clearne the lobister and remouve the back of the lobister and the skin, take the green part and book in the side and clearne all the head.
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Add the arms to boilling for 3 minutes and afther Leive on the freezer.
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Now take all the trymmings from the lobister and book on the side. Cut all the onions, charlot, tomato and start fraid one by one on the pan with butter.
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Add all the shells in one pan to fraid, add brandy, wine to flanbe and book in the side.
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Take the vegetable pan and add the trymings from the lobister and wait farid well, add the shells, fish stock to boilling.
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Now take all the lobister and cut in half all the parts, add water in the boll and clearne insaid of the lobister and DRAE in the paper.
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Cut the onions very well to sue on the pan with buter, buque garni, salt, pepper and tamp. all Reduce the sauce.
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Add oil in a hot pan, add the all the parts and lobister fraid to over cook. The lobister arms just get the color.
Le Courdon Bleu – Intermediate Course / French Food
The Gastronomic Journey
My itinerary will begin in Brazil in 01/21/2017 for 3 month’s and then I will go to Spain, Italy and France . I will write all the experience in said of the ship and 1 time per Week I will be on the ground to get some pictures, videos at each city I stop. I will bring on the post at my blog typical food and the best recipes from the city’s, interesting techniques, costumed.
-INTERNATIONAL RECIPES-
These books were inspired by my international travel in South America, Europe and Asia. The recipes are a collection of appetizers, main courses and desserts for special occasions.
Recipes Book`s
International Recipe’s Book Main Course
The Main Course Book is a collection of recipes based on meat fish and pork ingredients. They also include Duck, Pigeon and Veale delicacies for special moments.
Main Course Book
– Download –
Gustavo Pasquini 