Corlear's profile page
Recipes
Lobster French Style
By corlear
Use 3 live lobsters, 1 3/4 to 2 pounds each
- 3 live lobsters, 1 3/4 to 2 pounds each
- 3 carrots
- 4 small onions
- 2 tablespoons butter
- 1 tablespoon chopped shallots
- 2 tablespoons chopped parsley
- 3/4 cup dry white wine
- 1/2 cup fish stock or water
- 1 cup cream sauce
- 2 tablespoons butter
- salt
- freshly ground pepper
- 2 tablespoons Cognac
- 1 teaspoon chopped chives
Warm Rock Lobster Salad with Orange Butter Sauce
By corlear
La Salade de Langouste au Beurre d'Orange Preparation: 55 minutes Cooking: 40 minutes Ease: Somewhat difficult...
- bouquet garni:
- 6 small violet artichokes
- 3 handfuls mixed lettuce
- 3 very ripe medium tomatoes
- 3 rock lobsters or lobsters, about 1 lb each, or 1 large lobster, about 3 lbs
- 2 oranges
- salt
- pepper
- 12 tablespoons butter
- 6 pinches chervil leaves
- 1 bay leaf
- 1 thyme sprig
- 2 parsley sprigs
- a fe chervil stems
Textured Sea Urchin
By corlear
For the sea urchin yolk and juices: 1
- For the sea urchin yolk and juices:
- 8 sea urchins
- For the sea urchin foam:
- 3 1/2 tbsp sea urchin yolk (see previous step)
- 1 1/2 cup sea urchin juices (see previous step)
- 1/4 cup single cream (35% fat)
- 1 sheet gelatin (previously rehydrated in cold water)
- 1 2-pint ISI foaming canister
- 1 N2O cartridge
- For the sea urchin gelatin:
- 1/2 cup sea urchin juices (see previous step)
- 1/2 sheet gelatin (previously rehydrated in cold water)
Eggs Bourguignonne
By corlear
Oeufs à la Bourguignonne (E
- 1 qt. red wine
- shallots
- parsley
- thyme
- bay leaf
- seasoning
- 2 oz flour butter
Pineapple Crêpe with Coconut Sorbet /Dessert Version
By corlear
For the pineapple crêpe: 1
- For the pineapple crêpe:
- 8 pineapple slices
- 11/2 tbsp clarified butter
- For the hot pineapple gelatin:
- 11/4 cup pineapple juice
- pinch powdered agar-agar
- For the dark syrup:
- 1/2 oz sugar
- 1/2 oz water
- For the pineapple caramel sauce:
- 11/2 tbsp dark syrup (see previous step)
- 1 oz sugar
- 1/3 cup pineapple juice
- fresh fennel
- For the date purée:
- 13/4 oz dry dates, stoned
- 1/4 cup water
- For the pineapple chutney:
- 3 oz diced pineapple ("brunoise")
- 1 tbsp pineapple purée
- powdered sansho
- a few drops of Lea & Perrins sauce
- a few drops of Tabasco sauce
- Jamaica pepper
- For the coconut sorbet:
- 2 cups water
- 6 oz desiccated coconut, soluble
- 1/3 cup glucose
- 1 tbsp sorbet stabilizer
- To finish:
- 16 1/10 " cubes crystallized ginger