俗话说：“妈妈开心， 全家开心！”我家小朋友每年只有一天记得这个理念， 那天她们会找一家米其林餐厅给我庆生，当然啰， 爸爸买单 ：）所以呢， 一年里有一天当妈的便从“女佣”飙升成“女王” 。。。
小厨借着这个名义吃了很多米其林餐厅， 众多餐厅， 各有特色， 但她念念不忘的餐厅确是曾经在2003， 2004 被评为世界最佳餐厅的米其林三星The French Laundry。
今年疫情哪儿都去不了， 小厨说她学做个The French Laundry 的龙虾给我庆生， 喔， 受宠若惊。。。
“全副武装”地带着她去华人超市买了活龙虾。。。
小厨这次做菜阵式很强大， 爸妈都得做她的帮手， 忍不住叫道： “今天我是‘女王’哦， 怎么还要我做？”。。。
“只有爸爸帮会失败的！” 。。。
没办法， 一年只有一天王冠的“女王”只好给小厨当下手。。。
活龙虾要放尿的， 小厨说：“不敢， 怕！” 那只有“女王” 来代劳喽。。。
拿一根筷子放尿， 很顺利， 不过西餐菜谱上没这一步骤。
接下来小厨烧了一锅水（8 quarts）， 水开后， 她加了1/2 杯 白醋进去， 然后入活龙虾盖锅盖焖 2分钟， 取出龙虾， 将龙虾的钳子转一下就下来了， 钳子再回放到锅中焖 5分钟。
龙虾头也是转一下就与尾部分离， 用剪刀将尾部壳剪开， 取出龙虾肉， 用纸吸干水分。
将焖过5分钟的钳子取出， 用剪刀剪开取出钳子里的肉， 用纸吸干水分。
接下来小厨一个人将余下的步骤独立完成，看她用了butter。。。
我心心念念地想着要尽情享受这难得“女王”待遇， 便快快地离开厨房去别处溜达了。。。
当小厨一声： “Mommy, Dinner is ready！”
被她的成品惊艳到了，禁不住欢呼： “好漂亮呀！”
她自己的那盘：
给爸爸的那盘：
味道也是非常棒！很嫩， 又很入味， 与 餐厅的口味很像。今年的“女王” 更幸福！ 谢谢小厨！
这是French Laundry的龙虾菜肴
原版菜谱如下：
BUTTER-POACHED LOBSTER WITH LEEKS, POMMES MAXIM AND RED-BEET ESSENCE
Adapted from ''The French Laundry Cookbook'' by Thomas Keller (Artisan, 1999)
Time: 2 hours
1 pound unsalted butter at room temperature, in pieces
Salt and pepper
1 1/2 cups thinly sliced leek rounds
1/4 medium-size ripe tomato, peeled, flesh cut in small diamond shapes
2 teaspoons minced chives
1 teaspoon each finely diced carrot, turnip and dark green of leeks
Red-beet essence (see recipe)
Par-cooked meat from 3 lobsters at room temperature (see recipe)
Pommes Maxim (see recipe).
1. Place 2 tablespoons water in a saucepan. Bring to a boil. Reduce heat to very low, and whisk in butter piece by piece. Continue adding until all butter is emulsified. Set aside, and keep warm (the best way is in a thermos); do not allow to boil.
2. Bring a 3-quart pot of water seasoned with 1 tablespoon salt to a boil. Have a large bowl of ice water ready. Add leeks to boiling water, cook 5 minutes until just tender, drain in a sieve and place sieve with leeks in ice water until leeks are cool. Drain, and transfer to a small sauté pan. Place over low heat to reheat. Add tomato, chives, diced carrot, turnip and leek greens. Stir in 1/3 cup emulsified butter. Season with salt and pepper, and cover to keep warm.
3. Place beet essence in a small saucepan. Whisk in 3 tablespoons emulsified butter, and cover to keep warm.
4. Heat oven to 300 degrees. Place lobster pieces in single layer in a large saucepan or sauté pan. Add remaining emulsified butter. Lobster meat should be just about covered. Place pan over low heat, and cook 5 to 6 minutes, until meat is just heated through. Remove knuckle pieces, drain and fold into leek mixture.
5. While lobster cooks, place potatoes in oven 2 to 3 minutes to reheat.
6. To serve, place a spoonful of warm beet essence in center of each of 6 plates. Briefly reheat leek mixture, and spoon onto beet essence. Remove lobster tails and claws from butter mixture, draining well; place a tail piece and a claw on each plate, on top of leeks. Break potatoes in six pieces and place on top of the lobster. Serve.
Yield: 6 servings.
PAR-COOKED LOBSTERS
Time: 30 minutes
3 1 1/2- to 2-pound live lobsters
White vinegar.
1. Place lobsters in a container with tight-fitting lid. Cover with cold water, remove lobsters and measure water. Pour water into another large pot, and add 1 tablespoon vinegar for every quart of water. Boil.
2. Return lobsters to lidded container. Pour the hot water over them, cover and steep 2 minutes for 1 1/2-pound lobsters, 3 minutes for 2-pound lobsters. Remove lobsters. Reserve water in container.
3. Pull off lobster claws and knuckles, and return to hot water for 5 minutes. Twist off tails, and discard bodies.
4. Snip through bottom sides of tail shells with shears. Remove meat. Discard shells. Cut tail meat in half lengthwise. Remove vein running through top of meat. Place meat on a platter lined with paper towel, cover with plastic wrap and refrigerate.
5. Remove claws from hot water. Twist off knuckles, and reserve. Hold claw, pull down on small pincer and pull it off. Use heavy shears to snip shell at knuckle end enough to open it; remove meat in one piece. Add to platter with tail meat.
6. Use shears to snip through the knuckle shell, pry open and remove meat. Add to the platter.
POMMES MAXIM
Time: 1 hour 15 minutes
7 tablespoons unsalted butter
1 large Yukon Gold potato, about 9 ounces, peeled and sliced paper thin
Kosher salt.
1. Heat oven to 300 degrees. Place butter in a saucepan over low heat. Skim foam from surface, and discard. Slowly pour off clear golden melted butter into a bowl, discarding milky residue.
2. Toss potatoes in bowl with clarified butter. Arrange slices, overlapping, on a nonstick baking sheet, and sprinkle with salt. Bake 45 to 50 minutes, until crisp and golden. Set aside at room temperature.
RED-BEET ESSENCE
Time: 30 minutes
1 pound red beets, peeled and juiced, or 1 cup juice from health-food store
1/2 teaspoon red-wine vinegar
A few drops lemon juice.
Place beet juice in a saucepan over medium-low heat. Slowly reduce to no more than 1/4 cup; it should be thickened to a glaze. Add vinegar and lemon juice, and set aside.
米其林餐厅：
小厨系列：
|
