Ingredients
2 cup lobster meat
1 egg yolk
1 tbsp white wine vinegar
1 tbsp dijon or dusseldorf mustard
1 tbsp tomato paste
1 dash salt and pepper, to taste
1/8 tsp cayenne or tabasco
1 cup salad oil
1/2 lemon
3/4 tsp tarragon, freshly chopped or
1 1/4 t dried tarragon
2 tbsp cognac
3/4 cup tomato, seeded and cubed
12 romaine lettuce leaves
Directions
Chop or shread the cooked lobster meat and refrigerate until dressing
has been prepared. For the dressing, place the yolk in a mixing bowl
and add vinegar, mustard, tomato paste, salt and pepper and cayenne.
Gradually add the oil, beating vigorously with a wire whisk. Juice
the lemon. Beat in the lemon juice, tarragon and cognac. Add lobster
and tomatoes to the dressing and fold in with a rubber spatula. This
may be done in advance and refrigerated for an hour or so. Prepare
the salad: When ready to serve, stack crisped romaine lettuce leaves
and slice them into fine shreads. Place shreads on individual salad
plates. Top with lobster dressing and serve immediately. (You may
substitute crabmeat or shrimp for the lobster.) A Craig Claiborne
recipe.
Servings: 6 servings
Chiffonade Of Lobster Recipe brought to you by Recipe Ideas
Categories: Fish; Lobster; Seafood; Vegetable
The History of Recipes
It is actually possible to trace the history of written cooking instructions back into history, certainly as far into history as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, mostly, these ancient records were just simple hieroglyphic instructions for food preparation.
In an interesting twist, the oldest recipe in existence, according to Professor Solomon Katz, is a series of ancient 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 making anyone who drank it feel `wonderful`. During the time of the Romans a man called Apicius compiled a collection of documents detailing recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the meals were split into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the cooks of Roman times made use of a wide range of herbs, including some familiar names such as bay, mint and parsley. Moving our culinary historical trip onwards, there are a couple of recipe books published in the fourteenth century - a recipe book called `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these are unconnected to the spicy food that is served today, but rather recipes for the types of meals prepared for the rich and wealthy people of the time. Later on, in the 15th century, the Crusaders brought back a variety of foods and spices from Arab countries, including coriander, parsley, and rosemary. The introduction of these new herbs and spices caused an eruption in cookery books, the majority of which still exist in private collections. When we get to the 20th century, cooking books were highly popular as a result of more people being able to read, people having increased free time and being a little richer. The arrival of TV brought us TV cooks and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Chiffonade Of Lobster recipe.
