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Catherine's Kitchen

Catherine Manning

Yummy

IS IT EVER CHILLY HERE! The temperature has dropped to 75F, the rain is torrential and horizontal from the wind, which is blowing through the paint-stuck jealousies into the house, and I'm in a jacket! The horizon is obliterated and the sea is brown from the mud washed down from the hills. We must have had three inches in two hours and it shows no signs of stopping. The birds are having a lovely time as the lawn is one very large swimming pool. Definitely a day for a book and bed.

However, having lost my hard drive, mother board and column, I have to start again. It's nice to have the computer back; I'm lost without it, as I do all my labels on it as well, so the supermarket shelves are very bare of Catherine's Kitchen products.

I've never been an early bird, even though the sun shines on my face every morning by six, but the other morning I was wakened bright and early by a fisherman outside, shouting that he had an eight-pound lobster and did I want it. I didn't mind getting up for that! I put it into the freezer as I didn't plan on using it till the weekend.

Caribbean lobsters don't have claws and are really very large crayfish, also known as rock lobster . However they are just as succulent and delicious and don't have that oily lobster flavour. For Sunday lunch I made:

Broiled Lobster with Buttered Basil Sauce.

• 1 2-lb. Lobster tail or 4 smaller ones.
• 2 clove garlic minced
• 2 TBS. minced shallots
• 2 TBS. fresh minced basil leaves
• 1 TBS. chopped chive or scallions
• 1/4 lb. butter
• 1 TBS. oil
• Salt & Pepper to taste
• 1 large lime cut in wedges.

Cut tail in half lengthwise and place on broiler pan. Heat oil gently with 1/4 of the butter and gently fry the garlic and shallots till transparent. Add salt and pepper to taste. Spoon sauce over lobster and broil for 10 to 12 minutes. Melt remainder of butter in saucepan and add basil and chive. Serve lobster hot with basil sauce and wedges of lime.

If there is any left over, Lobster Salad is good for lunch. I don't like saturating Lobster with mayonnaise, so simply sprinkle it with Lemon Pepper and add it to the salad which already has dressing on it. Your favourite French/Italian or Caesar is good.

Another favourite recipe is for:

Lobster Thermidor

Remove tail from lobster. Split tail or tails in half lengthwise. Sprinkle both halves with salt and pour oil over them. Roast in the oven for 15-20 minutes.Clean body of lobster and make a stock with that, white wine and fish bones if you have any. Add fresh chervil, tarragon and shallots and boil down to a concentrated consistency. Don't overdo the tarragon. Add to this a little thick Bechamel Sauce and some English mustard. Boil sauce for a few seconds, and then whisk in one third of its volume in butter. Adjust seasoning. Sometimes I use heavy cream instead of the Bechamel.

Remove meat from tails and slice in medallions. Pour a little sauce into each shell, refill shells with meat and cover with remaining sauce. Sprinkle with parmesan and melted butter and brown quickly under grill.

A good way of not wasting anything is to boil down the shell and make:

Lobster Bisque

Make stock. Clean and break up lobster shell with a mallet. Cover with water, bring to the boil and simmer for an hour. Strain. Save any left over lobster flesh, if there is none, shrimp or langoustines may be used for garnish. Add their shells to the stock.

You will need:

• 12 TBS. unsalted butter
• 6 TBS. finely chopped shallots
• 6 TBS, finely chopped leeks, white part only
• 1 medium carrot, diced
• 2 TBS.fresh chopped tarragon
• 1-1/2TBS. chopped parsley
• 1 cup Cognac
• 3 cups dry white wine
• 1 TBS tomato paste
• Salt/Pepper/lemon pepper
• 1 cup creme fraiche or heavy cream
• 2 cups lobster stock
• 1/4 cup rice flour
• Chervil or parsley for garnish

Add 6 TBS. butter to a saucepan and melt over low heat. Add shallots, leek, carrot, tarragon and parsley and stir well to coat. Cover and cook gently for a few minutes till tender. Add the cognac and carefully light with a match. When the flames die, add the wine, tomato paste, salt and pepper to taste,1/2 cup of cream and the stock. Bring to the boil, reduce heat and simmer for 45 minutes. Strain and add stock as needed to measure 6 cups. If there is no more stock, add water.

Heat remaining 6 TBS. butter and whisk in rice flour. Gradually whisk in the strained broth until smooth and slighty thickened. If bisque is too thick, thin with a little stock or water. Adjust seasoning and simmer for 20 minutes. To garnish add chopped lobster meat, shrimp or langostines and parsley.

I have to leave you now, as I have to make:

Banana Chutney

• 1 kg/2 lbs. bananas
• 450 gr/1lb. onions
• 1 large green pepper
• 175 gr./6 oz. raisins
• 225 gr/8 oz. brown sugar
• 1/2 tsp. mixed spice
• 1/2 tsp. paprika
• 450 ml/16 ozs. vinegar

Slice the bananas, chop the onions and mix together in a large saucepan. Remove the seed and pith from the pepper and chop it. Add to the pan with the raisins, sugar spices and vinegar. Bring to the boil stirring continuously, reduce heat, cover pan and simmer for 1-1/2 to 1-3/4 hours. Stir from time to time to prevent sticking. Use non-stick pan if possible. Remove lid and simmer for 15 minutes more till thickened. Pot in warmed sterilized jars, cover with airtight lids and allow to mature for 2 weeks. Serve with hot curries, spiced meat or matured cheese.

Bon Appetit
Cath