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ROCK
LOBSTER TAIL IN THE SHELL SERVED WITH LEMON GRASS-COCONUT
NAGE
SEA DREAM YACHTS
Sea Dream
Yachts, carrying about 100 passengers, cruise out of
Nice for Mediterranean cruises in summer and from St.
Thomas for British Virgin Islands and Grenadines cruises
for most of the winter. Cruises from Miami in November
and December include Nassau, San Salvador, Rose Island,
and Key West.
Sea Dream I and II both have indoor dining rooms and
out-door topside restaurants, as well as room service.
Guests can also raid the pantry 24 hours a day for cookies
or a sandwich, just as they would at home. These are
small vessels; guests mix with officers and staff, and
shore excursions can include nightlife opportunities
when the vessels overnight in such ports as Monte Carlo
and St. Tropez, shopping with the chef in local pastry
houses, or golfing with officers.
Their recipe:
1 cup fish stock
1/3 cup white wine
1 cup heavy cream
1 piece onion, diced
1 stalk lemon grass, cracked
1 teaspoon black pepper
1 cup coconut juice, sweetened
4 pieces lobster tails, dressed
2 liters water, to poach lobster
1 spoon sea salt, for the lobster water
Cut the lobster with a pair of scissors on the soft
part on both sides and pull out the tail. Cut the tail
in cubes, set aside and chill. Boil down the fish stock,
white wine, coconut juice, onion, pepper, lemon grass,
and cream to at least half the amount; season if necessary
with a bit of salt and lemon juice. If you like a bit
spicy, add a little Tabasco and strain through a sieve.
Bring the water with the sea salt to a light boil and
poach the lobster pieces in it for about 3-4 minutes.
Strain well and add to the ready lobster sauce. Poach
up the empty lobster shell for a couple of minutes,
then dry well and dress the lobster ragout back into
the lobster shell and serve with your favorite side
dish and vegetables. If you like you can top it off
with a bit of Sauce Hollandaise and stick the tail for
a couple of minutes under the broiler to give it a nice
brown appearance.
(Don’t know what Nage is? It refers to an aromatic
broth in which usually crustaceans are cooked.)
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