Home' Trinidad and Tobago Guardian : August 29th 2015 Contents You will need:
2 lbs fresh, lobster meat cut into
2 cloves garlic, minced
1/2 tsp salt
1 cup mushrooms, cleaned and
For the sauce:
3 tbsp unsalted butter
3 tbsp all purpose flour
1 cup evaporated milk
2 egg yolks
1/2 cup white wine
1/2 cup grated Parmesan cheese
1/2 tsp cayenne pepper
1/2 tsp dried mustard
1/2 cup dried breadcrumbs
2 tbsp butter
2 tbsp chopped parsley
2 tbsp Parmesan cheese
Salt and freshly ground black
Combine lobster with garlic and
salt, set aside.
In a heavy medium sized sauce
pan, melt butter, stir in flour and
cook until smooth and almost liq-
uid, add milk cook stirring well until
Add lobster and mushrooms,
cover and simmer for five minutes.
Remove from heat, add egg yolks
and wine stir to combine. Place on
a low heat and cook to warm mix-
ture. Do not boil or else eggs will
Add, Parmesan cheese, cayenne
pepper and mustard.
Preheat broiler or grill.
Spoon lobster into buttered
thermador dishes or shallow
Combine all the ingredients for
Sprinkle on top of lobster, place
under broiler until golden on top.
A French woman has won a disability
grant after telling a court she suffers from
an allergy to electromagnetic radiation
Marine Richard, 39, was told she may
claim €800 (£580) per month for three
years as a result.
She said it was a "breakthrough" for
people affected by electromagnetic hyper-
The condition is recognised by the
World Health Organisation (WHO),
though it says the causes are unclear.
Ms Richard had resorted to living in a re-
mote area in the mountains of south-west
France---in a barn that has no electricity.
She said she had been affected by
everyday gadgets such as phones.
Typical symptoms reported by those
who say they suffer from EHS include
headaches, fatigue, nausea and palpita-
tions. The disability allowance was granted
by a court in Toulouse, though the ruling
did not formally recognise EHS as an ill-
ness. In a case in the US, the parents of a
12-year-old boy who they say is hypersen-
sitive to his boarding school's WiFi have
decided to file a lawsuit against the estab-
The parents say their son, a day pupil,
has been diagnosed with EHS. They say he
began suffering from headaches, nose-
bleeds and nausea after the Fay School in-
stalled new WiFi in 2013. (BBC)
Woman gets cash for 'gadget allergy'
• Twitter: @GuardianTT • Web: guardian.co.tt
Lobster is one of the most
endearing of the large marine
crustaceans. Most expensive on
restaurant menus and the most
prolific sandwich on the US East
Lobster appears in the most
diverse of ways on restaurant
menus, from lobster in black bean
sauce to Thai lobster in coconut
curry. It s broiled, served up Ther-
midor style, usually in its shell,
makes fantastic bisques, and is
quite decadent in pot pies.
One of my most memorable
lobster meals was at a nondescript
restaurant in Barbados many years
ago. It was a Thermidor, which
came to the table bubbly and hot
in it s shell. The meat was tender,
delicious and perfectly covered
with a light cream sauce, ensuring
the flavour of the freshly caught
lobster shone through.
The beauty of enjoying lobster
is making it yourself, unless you
can be certain that the restaurant
where you purchase it will be
sure to serve it up perfectly
cooked meaning, tender and juicy
as opposed to rubbery and dry,
a sure sign that it has been over-
My advice to you is to purchase
lobster tails, preferably local (from
Mayaro or Grenada), these are
frozen but tend to be very high
quality and flavourful.
I ve done the whole lobster bit,
where the tail is removed, and the
rest of the body is picked apart
for the meat, (very time consum-
ing). Unless you are going to use
the shell to create a fabulous Cajun
or creole sauce, it s really not
worth your effort.
So the next time you spot a
good-looking lobster tail, and you
are confident it s local, try it. It is
worth a grand celebration every
You will need:
2 live lobsters/ just caught or frozen
2 large lobster tails
1 tsp minced garlic
Cilantro Lime butter
1/3 cup butter
2 cloves garlic, minced
1 tsp chopped hot pepper, optional
1 tbsp fresh lime juice
1 tbsp finely chopped chadon beni or
Salt and freshly ground black pepper
In a small saucepan. Melt butter, add
garlic and pepper, cook to a sizzle until
fragrant, do not burn or brown garlic.
Remove from heat and stir balance
of ingredients, except lobster.
For frozen tails:
Thaw thoroughly, snip backs to open
shell a little.
Cut into flesh and remove small vein
that runs through back of tail.
Season with garlic and olive oil,
sprinkle with salt.
Heat grill or grill pan, add a little olive
oil.Place tails flesh side down and grill
for about four minutes per side.
Remove and serve with butter.
• Serves two to three
For live lobsters:
In a large pot, heat three quarts of
water, add two tbsp salt and bring
water to a boil.
Plunge lobsters into water, head first.
Cover and heat to boiling, reduce
heat and cook for a further ten to 15
Remove lobster and drain.
Place lobsters on their backs, cut into
halves, lengthways with a sharp knife.
Remove stomach, which is just be-
hind the head, and remove the intes-
tinal vein that runs from the tip of the
tail to the stomach.
Crack the claws.
Place tails meat side up on the bak-
ing pan, drizzle with some of the
Broil three inches from heat until hot,
2 to 3 minutes.
Remove and serve with remaining
• Serves two to three
BROILED LOBSTER WITH LIME BUTTER
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