Wednesday, April 14, 2010
Seriously, it really doesnt matter now. If you came here because you thought this blog was different, well thats where you are wrong. I am just as self serving and pedantic as the next guy. You want poetry, I got poetry. You want angst - I'll give you angst. I said I was going to give you lobster macarons but all I ended up with was lobster with lobster meringues. This Mofo likes to experiment, its all a part of being a food enthusiast.
In my minds eye these were going to be a whole other cupcake but when it came down to it this is what they were. First off I have never made a macaron before so to attempt a savory macaron on my first jump was bold to say the least.
This should be more aptly titled - "how to take an ordinary lobster and really throw it through the mill" The mill in this case is whipped egg whites with lobster stock and lobster bits and a little red food coloring to make them look more lobster like.
I know what you are saying "thats hardly any at all" and you would be right but what you dont know is that you can only eat one they are so rich. There is the tomalley in the meringue and the lobster salad together makes each bite lobster packed. With a little fine tuning these could evolve into quite a tasty little appetizer. I have enough of the meringues to make another dish, some kind of napoleon or a lobster pavlova maybe.
I am submitting this to Hefs Culinary Smackdown.
Posted by Christo Gonzales at 8:21 PM