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星期六晚上在同事家吃的，香极了！
http://www.innchef.com/recipes/recip207.htm
Sandwich of Thousand-Layer Pastry, Roast Lobster, and Aioli with Blood Orange Relish
4 servings
Timing: Make the aioli several days ahead. Bake the sandwich pastry the day before. Make the relish while the lobster is roasting.
Aioli
2 egg yolks
Zest and juice of 2 lemons
6 cloves garlic
1 cup / 250 mL extra virgin olive oil
Coarse sea salt and freshly ground black pepper to taste
Place the yolks, lemon zest, and garlic in a small food processor. Purée until smooth.
With the motor running, add the oil a few drops at a time. Begin slowly but add a little faster as the sauce begins to thicken and stiffen. Make sure that the oil is fully incorporated before adding more. Add the lemon juice and mix until smooth. Season with salt and pepper. Refrigerate the sauce in a squeeze bottle or jar for as long as several days before needed.
Thousand-Layer Sandwich Pastry
1 package puff pastry dough, thawed
2 tablespoons / 25 mL butter, melted
Preheat the oven to 400 degrees F/200 degrees C. Lightly oil a baking sheet or line it with parchment paper.
On a lightly floured surface, roll out the dough into an 8 by 9-inch / 20 by 23 cm rectangle. Using a very sharp knife, slice the rectangle into 3 by 2-inch / 8 by 5 cm rectangles. Do not crush the layers together at the edges of the rectangles.
Place the rectangles on the baking sheet. Brush them lightly with melted butter.
Bake for 10 to 15 minutes until golden brown and puffy. Let cool on a rack and store in an airtight container
Roast Lobster
4 tablespoons / 60 mL butter, at room trmperature
2 tablespoons / 25 mL minced garlic
2 tablespoons / 25 mL minced shallots
Coarse sea salt and freshly ground black papper to taste
2 ( 1 1/2 to 2-pound / 750 g to 1kg) live female lobsters
Preheat the oven to 450 degrees F/230 degrees C.
Whisk together the butter, garlic, salt and pepper.
Cut the live lobster in half from tail to head, leaving the claws attached. Remove and discard the head sac and rinse out the head of the lobster. Leave any liver (pale green) or roe (bright red or dark green egg sac) intact. Brush the meat with butter and place lobsters on a baking pan. Roast for 10 minutes.
When the tail and knuckle meat is cool enough to handle, remove it and coarsely chop it with any roe or liver. Reserve the meat. Carefully remove the claw meat without damaging it. First, gently loosen and remove the smaller movable pincer. Then cut into the base of the claw shell, cracking it off and exposing the base of the claw meat. Pull out the claw, then remove the internal cartilage if it didn't already come out. Reserve the claw meat whole.
Blood Orange Relish
4 blood oranges
1 tablespoon / 15 mL butter
2 tablespoons / 25 mL finely sliced mint leaves
2 tablespoons / 25 mL finely minced red onion
2 tablespoon / 25 mL capers
1 tablespoon / 15 mL extra virgin olive oil
Coarse sea salt and freshly groud pepper to taste
With a sharp knife remove the peel and outer membrane from the oranges. Working over a bowl to catch the juices, section the oranges. Place the juice in a small saucepan and reduce to a syrup over medium heat. Swirl in the butter and set aside.
Meanwhile, toss the remaining ingredients together in a bowl just to combine them.
The Plate!
Sorrell leaves or other savory greens.
Fold together the chopped lobster and 1/4 cup/60 mL of the aioli. Layer the lobster onto 8 of the pastry rectangles with a few sorrel leaves. Form 4 stacks with these and top with the remaining 4 rectangles. Place the remaining aioli in a squeeze bottle and pipe onto 4 plates in a decorative pattern. Place a sandwich in the center of each plate. Top with some of the orange relish and drizzle some of the blood orange reduction onto each plate. Serve with a jump!
http://www.innchef.com/recipes/recip207.htm
Sandwich of Thousand-Layer Pastry, Roast Lobster, and Aioli with Blood Orange Relish
4 servings
Timing: Make the aioli several days ahead. Bake the sandwich pastry the day before. Make the relish while the lobster is roasting.
Aioli
2 egg yolks
Zest and juice of 2 lemons
6 cloves garlic
1 cup / 250 mL extra virgin olive oil
Coarse sea salt and freshly ground black pepper to taste
Place the yolks, lemon zest, and garlic in a small food processor. Purée until smooth.
With the motor running, add the oil a few drops at a time. Begin slowly but add a little faster as the sauce begins to thicken and stiffen. Make sure that the oil is fully incorporated before adding more. Add the lemon juice and mix until smooth. Season with salt and pepper. Refrigerate the sauce in a squeeze bottle or jar for as long as several days before needed.
Thousand-Layer Sandwich Pastry
1 package puff pastry dough, thawed
2 tablespoons / 25 mL butter, melted
Preheat the oven to 400 degrees F/200 degrees C. Lightly oil a baking sheet or line it with parchment paper.
On a lightly floured surface, roll out the dough into an 8 by 9-inch / 20 by 23 cm rectangle. Using a very sharp knife, slice the rectangle into 3 by 2-inch / 8 by 5 cm rectangles. Do not crush the layers together at the edges of the rectangles.
Place the rectangles on the baking sheet. Brush them lightly with melted butter.
Bake for 10 to 15 minutes until golden brown and puffy. Let cool on a rack and store in an airtight container
Roast Lobster
4 tablespoons / 60 mL butter, at room trmperature
2 tablespoons / 25 mL minced garlic
2 tablespoons / 25 mL minced shallots
Coarse sea salt and freshly ground black papper to taste
2 ( 1 1/2 to 2-pound / 750 g to 1kg) live female lobsters
Preheat the oven to 450 degrees F/230 degrees C.
Whisk together the butter, garlic, salt and pepper.
Cut the live lobster in half from tail to head, leaving the claws attached. Remove and discard the head sac and rinse out the head of the lobster. Leave any liver (pale green) or roe (bright red or dark green egg sac) intact. Brush the meat with butter and place lobsters on a baking pan. Roast for 10 minutes.
When the tail and knuckle meat is cool enough to handle, remove it and coarsely chop it with any roe or liver. Reserve the meat. Carefully remove the claw meat without damaging it. First, gently loosen and remove the smaller movable pincer. Then cut into the base of the claw shell, cracking it off and exposing the base of the claw meat. Pull out the claw, then remove the internal cartilage if it didn't already come out. Reserve the claw meat whole.
Blood Orange Relish
4 blood oranges
1 tablespoon / 15 mL butter
2 tablespoons / 25 mL finely sliced mint leaves
2 tablespoons / 25 mL finely minced red onion
2 tablespoon / 25 mL capers
1 tablespoon / 15 mL extra virgin olive oil
Coarse sea salt and freshly groud pepper to taste
With a sharp knife remove the peel and outer membrane from the oranges. Working over a bowl to catch the juices, section the oranges. Place the juice in a small saucepan and reduce to a syrup over medium heat. Swirl in the butter and set aside.
Meanwhile, toss the remaining ingredients together in a bowl just to combine them.
The Plate!
Sorrell leaves or other savory greens.
Fold together the chopped lobster and 1/4 cup/60 mL of the aioli. Layer the lobster onto 8 of the pastry rectangles with a few sorrel leaves. Form 4 stacks with these and top with the remaining 4 rectangles. Place the remaining aioli in a squeeze bottle and pipe onto 4 plates in a decorative pattern. Place a sandwich in the center of each plate. Top with some of the orange relish and drizzle some of the blood orange reduction onto each plate. Serve with a jump!
