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We’ll be spending the Dutch winter within the Australian summer season and that is the primary time I have never cooked at house for Christmas. I’ve very restricted cooking gear within the caravan and once I purchased the components I did not know what the camp kitchen on the caravan park was going to be like. So I had to consider one thing I may do within the caravan if I wanted to. With a small pan, a small pot and a fair smaller pot. And a small gasoline range that was not highly effective in any respect. Anyway, to have one thing superb for Christmas, I selected an excellent wine (a 2012 Robinson Winery Chardonnay from Moorooduc Property, Mornington Peninsula, Victoria, Australia) and I selected an excellent ingredient: Australian rock lobster. I purchased it already boiled as a result of there have been no stay lobsters. But additionally as a result of the lobster did not slot in any of the pots and since I would not have been capable of preserve it alive till Christmas anyway. This was the primary time I made rock lobster and I seen that in comparison with lobsters from Europe or North America, it had extra meat, despite the fact that it does not have claws. There’s even fairly a little bit of meat contained in the “antennae” on its head. To benefit from the lobster, I used the shells to make a soup and served it over pasta. So though this was made with a considerably much less outfitted kitchen than a “regular” Christmas dinner, it nonetheless required fairly a bit of labor. I may use the camp kitchen range although. Nevertheless it was price it, it was scrumptious!
Elements
For two or 3 servings
- 1 boiled lobster, about 900 grams (2 kilos)
- chopped aromatics for the broth, I used fennel as a result of that is what I had, however carrot, onion and celery can be extra conventional
- 200-300 grams of noodles (relying on the variety of servings)
- 4 ripe pear tomatoes
- 60 ml (1/4 cup) dry white wine
- 60 ml (1/4 cup) heavy cream
- salt and freshly floor black pepper
- 1 tablespoon chopped contemporary parsley, stems reserved for the stick
- a bit freshly squeezed lemon juice
- 4 tablespoons of butter
Directions
Take away the meat from the lobster and reserve the shells.
Find the gills and discard them, as a result of they offer off a bitter style.
There’s meat not solely on the tail, but additionally on the legs, principal physique and even the antenna. It is fairly simple to get the meat off the legs as you may simply break them off along with your palms (not like the lobsters I am used to coping with).
Chop the lobster meat and preserve within the fridge.
Reduce the underside of the plum tomatoes in a cross form.
Convey a pot of water to a boil, then add the tomatoes and boil till the pores and skin breaks, 30 to 60 seconds.
Take them out of the water as quickly because the pores and skin breaks…
…and immerse them in chilly water. Reserve the boiling water. (When cooking at camp, you do not wish to have to attend for the water to boil twice!)
The pores and skin ought to now come off simply. Take away the pores and skin and seeds from the tomatoes and add to the pot with water…
…together with the lobster shells, chopped fennel and chopped parsley stems.
Convey to a boil, then cut back the warmth to a simmer and simmer for half an hour. Not anymore, to keep away from a bitter style.
In the meantime, chop the peeled and seeded tomatoes (that is now referred to as concasse), and reserve.
After half an hour of simmering, pressure the broth via a sieve. I needed to improvise with 1 frying pan and a couple of pots that I had, as a result of they’d made the broth within the largest pot and it did not all match within the smallest pot. Actually, I had purchased the strainer, as a result of it didn’t include the kitchen gear within the caravan (and I had introduced a ceramic chef’s knife from house; ceramic as a result of it doesn’t have to be sharpened and is gentle for baggage; actually, I purchased that in 2013 throughout our first motorhome journey to Australia).
Convey the broth to a boil and simmer till it’s diminished to about 125ml (1/2 cup).
There’s lots of taste on this diminished lobster broth. Up thus far, the dish may be ready upfront.
Soften 2 tablespoons butter in a skillet over excessive warmth.
When the froth subsides, add the minced lobster meat and stir for one minute over excessive warmth.
Add 60ml white wine and stir over excessive warmth till half the wine has evaporated, then switch the contents of the saucepan to a plate and put aside.
In the identical pan, with out cleansing it, soften the remaining two tablespoons of butter, and add the chopped tomatoes as quickly as the froth disappears. Season with a bit freshly floor black pepper (or a bit cayenne, which I did not have within the camper). Don’t season with salt, because the diminished lobster broth is already fairly salty by itself.
Cook dinner the tomatoes over excessive warmth, stirring, till they break down.
When the tomatoes and the diminished lobster broth are nearly prepared, we convey a saucepan with water to the boil and add salt and the noodles. Boil the noodles for 1 minute lower than the time indicated on the package deal.
When the tomatoes are not watery, add 60 ml of cream.
Simmer the tomatoes with the cream, stirring.
Chop the parsley.
Drain the pasta and return it to the pot. Add the diminished lobster broth.
Stir for a minute on excessive warmth (that is why you needed to cook dinner the pasta 1 minute lower than directed on the package deal), then decrease the warmth to low.
Add the tomatoes and cream…
…and stir to include.
Add the chopped lobster and parsley…
…and stir to include.
Serve instantly with just some drops of freshly squeezed lemon juice.
Wine pairing
That is nice with an excellent, advanced oaked Chardonnay with stability between acidity and creaminess.
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