In this recipe, chunks of lobster meat are combined with a creamy base loaded with potatoes, carrots, leeks and shallots and topped with buttery, flakey puff pastry.
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This recipe is for a traditional New England lobster boil using whole lobsters, kielbasa, red potatoes, sweet corn, clams seasoned with salt and herbs. The ingredients are added at separate times to avoid overcooking.
This recipe calls for an immersion circulator for sous vide cooking – a method of cooking in which food is vacuum sealed in bags and cooked in a temperature-controlled water bath.