Lobster Croutons With Golden Garlic Chiles And Sourdough Food

SAN FRAN-CAESAR WITH SOUR DOUGH CROUTONS

Steps:

• Preheat oven to 325 degrees F.
• Heat garlic and oil over low heat and melt butter into the oil. Place the bread in a large bowl and toss with garlic oil and butter. Season with pepper, Parmesan and thyme. Spread croutons evenly on a baking sheet and bake until crisp and golden, 15 minutes.
• In the bowl you made the croutons in, combine garlic, lemon juice, hot sauce, Worcestershire sauce and mustard. Whisk in extra-virgin olive oil while mixing the dressing.
• Remove croutons and let cool. When you are ready to serve, add lettuce to the dressing in the bowl and toss to coat evenly. Add cheese, salt and pepper, croutons. Toss again. Adjust seasonings and serve, with or without anchovies.

LOBSTER AGUA CHILE

Steps:

• To remove the lobster meat from the tails, use a pair of kitchen shears and cut lengthwise down the middle of the shell on both the top and underside. Pull the shell apart and remove the tail meat. Chop into 1/2-inch pieces. Pour lime juice in a medium glass mixing bowl. Add the lobster meat and marinate until the lobster is no longer raw, about 25 minutes. Add the onions, cilantro, chile, and cucumbers and mix well. Season with salt. Serve immediately, cold, with tostadas, tortilla chips or saltine crackers.

LOBSTER CROQUETTES

Steps:

• White Sauce: Melt butter and blend in dry ingredients. Add milk gradually, stirring constantly until mixture thickens.
• Pour a little of the hot white sauce over the beaten egg yolk.
• Return to the pan and cook for a minute; remove from heat.
• Add lobster, parsley, chili sauce, salt and mustard.
• Chill.
• When cold enough to hold shape, form into cone shapes or balls.
• Preheat oil or fat to 375F in a fryer or large saucepan.
• Dip croquettes into the beaten eggs, then in bread crumbs.
• Fry in hot fat until golden; drain on paper towels.
• Variation: omit chili sauce and mustard; add 2 tablespoons of lemon juice, 1/8 teaspoon cayenne and a dash of nutmeg.

LOBSTER BISQUE WITH GARLIC CROUTONS

Steps:

• Melt 1/4 pound butter in large deep stock pot, over medium high heat.
• Add celery, onion, shallot and saute till transparent.
• Melt remaining 3/4 pound butter in same pot, and add flour, mix into a roux.
• Cook till a light golden brown, approximately 3-4 min, stirring constantly.
• Add lobster base(I use "Better Than Bouillon" brand)hot water, tomato paste, paprika, bay leaves and white pepper.
• Stir using a wire whisk until mixture is smooth and starts to thicken.
• Add heavy cream and dry sherry and reduce heat to low, stirring often.
• Meanwhile, bring a large pot of water to boil, and add the lobster tails, and cook for 7-8 minutes.
• When cooked, remove lobster tails to cool, then peel and coarsely chop the meat.
• Then, add the lobster meat to the soup, and blend the soup in 3-4 batches in the blender till smooth.
• Top each bowl of bisque with garlic croutons and a sprinkle of minced chives.
• For quick garlic croutons:Melt butter and olive oil in large skillet over medium high heat.Add 1 tsp granulated garlic.Then remove crusts from 10 slices thick-cut bread (the kind sold for french toast)cut into 1 inch cubes, and add to skillet. Cook, stirring gently till lightly browned.Drain on paper towels.