2 maine lobsters, blanched and
1 shocked in
1 ice water, as rare as
1 possible
2 cup white rice
2 cup brown sugar
2 cup black lychee tea
2 ripe mango, peeled and
1 sliced
1/2 cup jicama batons
1/2 cup mint chiffonade
1/2 cup basil chiffonade
1 cup mung bean threads blanched
1 and shocked in
1 ice water 1/8 cup 3
1 crab fish sauce
8 sheets rice paper
Directions
Preheat deep hotel pan until very hot. Add rice, sugar and tea to
deep pan and immediately place lobster in the shallow perforated pan
on top. Quickly seal with aluminum foil. When smoker starts to
smoke,smoke lobster for 10 minutes over low heat or until cooked
through. Cool lobster then slice tails into long strips.
Combine jicama, mint, basil, bean thread and toss with fish sauce.
Soak rice paper in warm water and place some of the mixture on the
softened paper. Inlay smoked lobster strips and mango slices. Roll
and let stand 10 minutes. Individually wrap rolls tightly with
plastic wrap to ensure keeping in the moisture.
MANGO PUREE
1 peeled mango 1 teaspoon sambal 1 juice of lime
1/2 cup neutral oil Salt and pepper to taste
Blend all together. Should have a puree consistency.
Recipe By : Chef du Jour
From: Minnie@juno.Com (Louise M Mccartndate: Wed, 23 Oct 1996
14:31:26 Pst
Servings: 4 servings
Black Lychee Tea Smoked Lobster & Mango Recipe brought to you by Recipe Ideas
Categories: Beverages; Drink; Fish; Fruit; Lobster
The History of Recipes
Historians have proved the existance of recipes way back into history, in truth as far back as the early Egyptians, and quite possibly further than that. In practice though, mostly, these early cookbooks were just simple hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of clay tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful and blissful. As our culinary historical trip moves on a few more years there were two books dating from the fourteenth century ; a recipe book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these books are nothing to do with the curry that is popular today, but instead recipes for the types of food enjoyed by the upper classes of that period. In the fifteenth century, knights returning from the crusades brought back many new spices and herbs from the holy lands, including parsley and basil. The introduction of these new tastes caused a surge in manuscripts on food, many of which are kept safe in private libraries. During the succeeding few hundred years, the upper-class families of the West tried to offer the most exotic banquets, and consequentially the best cooks and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the 1800s that formal cookery and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collating, trying out, and publishing recipes that were common in the better off homes of the day. Like it or not, the introduction of television brings us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Black Lychee Tea Smoked Lobster & Mango recipe.
