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Hamersley's Bistro Spiced Pan Roasted Lobster

4 T. olive oil
2 -1 1/2 pound lobsters
4 T. curry spice mix
4 C. spinach, loosely packed, cleaned and washed
4 T. butter
1 white onion
1 t. sugar
1 leek, washed and thinly sliced
1/2 C. Sherry

Cook the lobsters in boiling water for 5 minutes. Drain and cool. Remove from the shell if desired. Add curry powder and olive oil and marinate for 25 minutes.

Cut the onion into thin slices. Heat 4 tablespoons of butter in a medium saut� pan until bubbling. Add the onions and sugar and cook over moderate heat stirring until the onions are tender and very brown. About 25 minutes. Add leeks and continue cooking for an additional 8 minutes. Add spinach and heat through for 2 minutes. Reserve.

Heat 4 tablespoons of cooking oil in a large saut� pan until very hot. Add the lobsters, cut side down, and cook for 3 minutes. Turn and continue to cook for an additional 2 minutes.

Take the pan off the fire and add 1/2 cups of sherry. Allow to flame.

To serve: Place the confit of onions on each plate. Place the lobster on top and serve immediately.

Serves 2.

    
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