Channel 3 Cheer: Jamey Magowan - WCAX.COM Local Vermont News, Weather and Sports-

Channel 3 Cheer: Jamey Magowan

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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

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