Absolutely. The name changes from country to country, I suppose. Those insert depletive here Quebec people even went so far as to create a name (goberge) that sounds like a plausible fish name, just to confuse and mislead and intoxicate poor, innocent, unsuspecting foreign visitors. ;)
Nice.
lobster soup
Here's Ginette Mathiot's:
You boil the lobster as usual then cut and preserve the meat for two hours in 3 tbsp of (sunflower, but the others may work) oil, 1 of vinegar and salt & pepper. The fun really begins when you have to break the carcbutte and shell thing then grind it as small as possible - she talks of a powder and, frankly, I never made it that smooth. :) Then you basically melt some butter (90gr) in a big pan, add 75gr of cream of rice (whatever that is - starch, I presume), cook a bit then add 1l 1-2 of (fish if possible) stock, then 10cl of cream and the ground shells. At the end you thicken with 2 yolks and some butter, then serve with the remainder of the flesh on top.
Frankly, this doesn't look like the recipe I tried, but then again it was for Christmas 1994... :)
Another recipe was posted recently on fr.rec.cuisine by La cuisine du diable:
Basically you boil the lobster then slice it in two from head to to^Hail, then fry the flesh side lightly on a hot pan, finishing with brandy flambing. Save the flesh and crush the shell (use a mortar or iron gloves, depending on personal taste), putting it in a large boiling pan with a carrot, a schallot and some garlic, a bit of tomato purZe and 20cl of white wine, plus of course salt & pepper. Bring to the boil then add 25cl of fish stock, cooking for almost an hour. Sieve. Dice the flesh and brown it in a hot pan with butter and parsley, then place into serving dish. Whip a yolk with about the same quanbreasty of cream, add to the flesh then pour the hot soup, stirring constantly.
Personally I used the brandy directly in the soup, didn't flamb but added perhaps just a dash of hot pepper sauce, just to spice but not enough to be hot. I like peppers but too often they use it too much and, imho, it shouldn't be the central point of a dish, specially with the subtle taste of lobster. When you try it, I suggest you call me, I'll bring the white burgundy.
Best chip tips for National Chip WeekI've come up with an alternative method, which I believe is significantly healthier, no less tasty, and quick too! Scrub the potatoes well, but don't peel them. Cut them into 1cm...
Greg
-- Ostriches should always be moved in a calm and unhurried manner
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