BURLINGTON, Vt. -
We are starting a special series, called Channel 3 Cheer. It's where our colleagues come to The :30 kitchen and cook a favorite holiday recipe. Jamey Magowan is on our morning production crew, working behind the scenes to make sure our news gets on the air. Jamey made pan Lobster Pie with a Boston Lettuce Salad and homemade dressing. Watch the video for more.
Pan
Lobster Pie with Boston Lettuce Salad
Serves 4
Crumb mixture
6 tbs fresh butter
4 medium shallots, diced fine
4 tbs fresh tarragon, chopped fine
- heat butter in a non stick pan until lightly bubbling, add shallots
and tarragon, cook for ten minutes low medium
3 cups Panko crumbs
1 cup white wine (dry, good wine!)
½ cup fresh squeezed lemon juice (preferably Meyer lemons)
- add panko crumbs, cook until butter mix absorbed, add wine and juice
and cook until mixed
Salt and pepper
- add to taste
Lobster meat
3 – 1 ¼ pound lobsters
- cook for six minutes in boiling water, and immediately chill
- shuck lobster meat when lobsters are cold
2 tbs butter
- in separate pan, sauté lobster meat in butter for two minutes
- add crumb mix to cooked lobster mix
Scallion greens, chopped
- sprinkle scallions over lobster pie, serve immediately
Boston Lettuce salad
Boston lettuce, leaves pulled whole
Fresh Holland
pepper, sliced
Tomatoes (brown if available)
Dressing
2 tbs Dijon
mustard
½ cup rice vinegar, slightly sweetened version (Marukan
yellow label)
¼ cup mandarin orange olive oil (or good olive oil)
- blend dressing, tossed with salad ingredients, serve immediately
