Yield: 1 servings
|1.00||whole lobster; alive, split|
|2.00 tablespoon||olive oil|
|6.00 ounce||chorizo sausage|
|1.00 cup||small-diced onions|
|3.00 tablespoon||small-diced red peppers|
|2.00 tablespoon||minced garlic|
|1.00 tablespoon||minced shallots|
|2.00 tablespoon||chopped parsley|
|½ cup||chopped green queen stuffed olives|
|½ cup||chopped black olives|
|2.00 cup||small-diced potatoes; blanched|
|1½ cup||chopped tomatoes|
|½ cup||white wine|
|½ teaspoon||crushed red pepper|
|1||emeril's essence; see * note|
|¼ cup||shaved green onions|
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
In a large saute pan heat 2 tablespoon olive oil. Add the chorizo and render for 1 minute. Add 2 bay leaves, diced onions and red peppers and saute for 2 minutes. Add the split lobster with shell side down.
Add the garlic, shallots, and parsley. Add the olives, potatoes, and tomatoes. Season with the salt and crushed red pepper. Add the white wine and water. Cover and simmer for 8 minutes. To assemble remove lobster. Spoon the hearty broth into a shallow pasta bowl/platter and place the lobster directly on top. Garnish with Emeril's Essence, shaved green onions, and crusty bread. This recipe yields ?? servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2275 broadcast 03-11-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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