>>>
>>> THIS
>>> THIS CHEF RECENTLY NAMED BEST WATERFRONT BY DOWNEY'S MAGAZINE.
>> TONIGHT WE ARE IN THE 4@
KITCHEN SHOWING HOW TO MAKE A 4@
SIGNATURE DISH BREAKING IT DOWN
SO YOU CAN MAKE A VERSION AT
HOME. 4@
>> TODAY I AM GOING TO SHOW YOU
HOW TO MAKE MY SIGNATURE DISH
THE LOBSTER IN YOUR HOME
KITCHEN. 4@
I WILL USE SIMILAR INGREDIENTS4
WE ARE GOING TO CHANGE IT JUST
A LITTLE.
WITH MY DISH4@ IT HAS A CITRUS
FOR BLANCHE SAUCE AND WE ARE TO
START BY MAKING THAT FIRST.
I'M GOING 4@TO TURN MY REMERON.
WE START WITH WHITE WINE 4@AND
IT'S 4@ABOUT A HALF A CUP4@. WE
GOING TO LET THAT GO ON WARM
HEAT.4@
ADD MINCED SHALLOT.
4@
A
A LITTLE
A LITTLE LEMON JUICE.
4@
LET
LET THAT4@ GO. WHILE THAT'S GOING WE ARE GOING TO TALK ABOUT THE FEELING.
WE USE4@ GOOSE COVE LOBSTER COP
BY MY HUSBAND. ANY MAINE
LOBSTER 4@WILL DO.
IN THE FEELING OF THE CASS AND
CHARLIE 4@IS LOBSTER MARSCAPONE
CHEESE, A GOOD DOLLOP OF THAT.
SOME LEMON ZEST, AND LEMON
JUICE.
FRESH GARLIC.
4@
4@ FRESH
4@ FRESH PARSLEY. 4@A LITTLE PINCH OF PEPPER.4@
A SPRINKLE OF SALT.
ACID
ACID --
ACID -- THE LEMON WILL4@ ENHANC THE LOBSTER FLAVOR. DON'T BE BASHFUL4@4@ IN ADDING
THAT.
WE WANT TO GIVE A GOOD MIX.
ANYONE WHO HAS A FRESH 4@PASTA
MACHINE AT HOME IS MORE THAN
WELCOME TO MAKE FRESH PASTA,
AND MAKE A RAVIOL4@I.
USE THIS FOR THE FEELING4@. YOU
DON'T HAVE A PASTA MACHINE OR
DON'T HAVE THE TIME YOU GET
HOME FROM WORK 4@AND NEED TO CO
DINNER I 4@HAVE PRECOOKED SOME
ZITI TO 4@SHOW YOU HOW TO DO TH
SIGNATURE DISH WITH A BOX OF
DRY PASTA.
THE SAUCE HAS BEEN4@ REDUCING.
IT STARTS TO GET A LITTLE HINT
OF DARKER YELLOW COLOR4@ AND
THAT'S EXACTLY WHAT YOU WANT.
YOU WILL START SMELLING THE
SHALLOT AND THE WHITE WINE4@.
THIS IS WHEN WE ADD BUTTER.
BUTTER IS OUR FRIEND.
GIVE A LITTLE SWIRL MOTION.4@
I'M GOING TO ADD A LITTLE TOUCH
OF CREAM.
THIS IS HEAVY CREAM. IT'S
SWIRLING. 4@
I AM TELLING YOU MY SIGNATURE
DISH SAUCE 4@RECIPE.
THAT'S EXCITING.
IT'S
IT'S STARTING TO THICKEN.4@ BECAUSE I'M DOING A LITTLE DIFFERENT VERSION FOR YOU
HOME?, I AM GOING TO4@ NOT LET
GET TO THE THICKNESS YOU WOULD @
SEE ON THE PLATE HERE.
I AM GOING TO START TO ADD MY
LOBSTER.
I'M GOING TO ADD ARE MIXED UP
DELICIOUS LOBSTER 4@FILLING. TH
ZITI. THAT'S ABOUT4@ TWO CUPS O
COOKED PASTA INSULTED4@ WATER.
I'M GOING TO ADD 4@MY PARSLEY,
AND OBVIOUSLY YOU WA4@NT 4@TO S
SALT TO YOUR LIKABILITY.4@
IT'S GOING TO START TO THICKEN.
IT SMELLS SO DELICIOUS. IF 4@YO
CAN SPELL THE LEMON4@.
CLASSICALLY WHAT'S ON MY DISH
FOR GARNISHES EQUAL PARTS GARLI@
, LEMON, AND PARSLEY. THAT JUST
ENHANCES THE FLAVOR OF THE
FEELING4@ FILLING4@ ITSELF.
WE ARE IN A PLACE THIS OR TO4@4
WE SEE OUR4@ LOBSTER IN THEIR F
ALL OF US WHO LIVE IN MAINE WHO
SUPPORT OUR LOCAL FISHERMEN.
4@
I
I AM
I AM GOING TO ADD A PINCH OF PEPPER.4@4@ THIS IS THE HOME VERSION 4@OF
THIS RECIPE.
4@
>>
>> THEY
>> THEY OPEN MAY 214@ FOR THE RESTAURANT OPEN TO THE 4@PUBLIC WE HAVE MORE INFORMATION AND
THE FULL RECIPE AT4@ THE 207
SECTION OF OUR WEBSITE.
I THINK