Lobster Wild Mushroom Pancakes Food

WILD MUSHROOM PANCAKES

Steps:

• Make the batter with the flour, seasoning to taste, eggs, and milk. Leave to stand for at least one hour.
• In large frying pan, melt the butter and sauté the mushrooms until they are wilted and all the liquid has evaporated. Set aside to cool.
• Combine the batter and mushrooms. Heat a frying pan with a small amount of oil, and fry pancakes about 2 inches in diameter.
• Eat.

PASTA WITH LOBSTER, WILD MUSHROOMS, AND CREAM

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add lobster tails and sauté until shells are bright red in spots, about 5 minutes. Cover skillet; reduce heat to low and cook until lobster is cooked through, about 6 minutes. Remove from heat. Using slotted spoon, transfer lobster to work surface. Using heavy large knife, cut each tail lengthwise in half. Remove meat from shell. Cut meat crosswise into 1/2-inch pieces.
• Return same skillet to medium-high heat (do not clean). Add mushrooms, half of basil, green onions, and garlic; sauté until mushrooms soften, about 5 minutes. Add cream and clam juice. Boil until sauce is slightly thickened, stirring occasionally, about 10 minutes. Reduce heat to low. Add lobster (or shrimp if using) and simmer 1 minute. Stir in remaining basil. Season sauce to taste with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Return to pot. Pour sauce over pasta and add cheese; toss over low heat until warmed through, then serve.

RED LOBSTER WILD MUSHROOM SOUP

Steps:

• Beef stock: Place 2 quarts water and 2 tablespoons beef-stock base in a saucepot and simmer until beef-stock base has dissolved. Remove stock from the heat and allow it to cool until it is refrigerator temperature.
• Wash all mushrooms in lukewarm water in a deep bowl. Mix the mushrooms well to loosen the dirt. Remove them from the water by hand, leaving the dirt behind.
• Remove the stems from the shiitake mushrooms, and then slice all of the mushrooms ?- inch thick. Keep the button mushrooms separate from the others.
• For soup :.
• Heat a 6-8 quart saucepot over moderately high heat. Pour in the melted butter. Add button mushrooms and diced yellow onions to hot butter and cook until mushrooms are soft.
• Add the remaining mushrooms and garlic and saute for about 5 minutes, stirring constantly.
• Add the sherry and cook for an additional 3 minutes.
• Reduce the heat and add the flour. Using a cooking spoon, mix well and cook for 2 minutes or until butter and flour (roux) start cooking away from the sides of the saucepot.
• Add half of the cold beef stock and stir until liquid thickens.
• Add the remainder of the stock and spices and simmer for 10 minutes.
• Add the cream and allow soup to simmer for an additional 10 minutes.
• Enjoy!

LOBSTER & WILD MUSHROOM PANCAKES

Steps:

• In olive oil, saute the garlic and shallots and set aside. Saute the wild mushrooms in olive oil and set aside. In a large mixing bowl, combine the eggs, milk, and butter. Slowly stir in the flour, mixing well. Add the garlic and shallots. Lightly grease a skillet with oil and place it over medium heat. Drop batter by tablespoons to form 5" pankcakes onto the hot griddle. Place the lobster meat, wild mushrooms, scallions, and seasonings on top of each pancake. Turn when the pancake tops are bubbling and the undersides are golden brown. Continue cooking for 2 minutes over low heat. Serve immediately. Garnish with creme fraiche, golden caviar, and fresh chives.