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Caked Potato Lobster & Poached Eggs With A Dip In American Sauce
By Jason Uvios
Lobster is a fabulous item in any meal.
And when it vies with the poached eggs and caked potato with a stay of American sauce, the menu is ultimate in breaking your regular food consumption pattern.
Instructions for 8 persons are as follows.
Ingredients Required
8 peeled medium potatoes
2 pounds meat (properly cooked)
2 pounds steamed
4 tablespoons chopped chives
8 tablespoons olive oil
12 eggs
4 teaspoons caviar
6 tablespoons butter
4 tablespoons crushed shallots
5 teaspoons chopped garlic
5 tablespoons tomato puree
1 cup brandy
2 cups fish stock
1 cup white wine
2 tablespoons chopped parsley
2 cups fresh cream
Salt and pepper as per the taste
Preparation
The first step is to prepare the American sauce which is required after the cake is ready. In a skillet, give olive oil and butter and heat them. Now, pour the shells and fry for about 5 minutes until they become red. Add shallot and garlic and sauté for 5 minutes; give the tomato puree and stir carefully. Pour fish stock, white wine and brandy. Spice with parsley, salt and pepper. Having done, boil the whole mixture for at least 20 minutes. Remove the heat and sieve them in a sauce pot through a fine conical mesh sieve. Add the fresh cream and fuse in the mixture and boil for 5 to 10 minutes again. Add 6 tablespoons butter. Add salt and pepper. American sauce is ready to be used at last.
Grate the potatoes individually and season with the salt & pepper. Now, in a cloth towel layer 1 tablespoon of meat in between the grated potato and press them gently; this will seal the meat within the potatoes. Heat some oil in a sauté pan and when the oil the hot, pan-fry each cake on each side until
it becomes brown. Keep each cake aside. Season the cakes with the essence.
After that put 7 cups water, 2 teaspoons salt and 1 teaspoons vinegar in a bowl and boil them properly. Crack each egg and pour in the heat water. Poach for about 3 minutes. Take the poached eggs from out of the water and place on the paper plate and season with salt and pepper as per the taste. Spoon a small pool of sauce inside the plate and place the lobster-stuffed potato cake in the center. Layer them with the poached egg. Repeat this process of layering until all the cakes have been kept this way. Beautify with the remaining meat, caviar and chopped chives.
So, your delicious lobster-stuffed-and-Eggs-layered cakes with a Dip in American Sauce are ready. |
