Hummer Ragout

A hearty, yet sophisticated stew, Hummer Ragout (hoo-mer rag-oo) may be served as a family treat or as an informal after- theatre supper dish. Serve the stew with crusty French bread or Caraway Knots.

4-6

2 x

2 lb. cooked lobsters, shells split, claws cracked and grey sac removed 4 veal sweetbreads, soaked in cold water for

2 hours and drained

2 teaspoons lemon juice

1 ½ pints home-made chicken stock 10 fl. oz. Moselle wine bouquet garni, consisting of parsley sprigs, 1 thyme spray and 1 bay leaf tied together 8 oz. button mushrooms, wiped clean and halved

8 oz. courgettes , chopped

4 oz. French beans, cut into

1-inch lengths 8 oz. leeks, white part only, washed thoroughly and chopped

4 tablespoons sweetcorn

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh dill

½ teaspoon salt

5 teaspoon black pepper

3 fl. oz. single cream

3 egg yolks

Remove the lobster meat from the shells and cut it into 1-inch pieces. Set the meat aside and discard the shells.

Place the sweetbreads and lemon juice in a medium-sized saucepan. Add enough cold water to cover the sweetbreads. Place the pan over moderate heat and bring the water to the boil. Reduce the heat to low and simmer the sweetbreads for 5 minutes. Remove the pan from the heat. Drain the sweetbreads in a colander and transfer them to a small mixing bowl. Cover them with cold water and set aside.

In a large saucepan, bring the stock and wine to the boil over moderate heat. Add the bouquet garni and simmer for 15 minutes or until the liquid has reduced by about one-quarter of its original quantity.

Drain the sweetbreads again and remove any membrane. With a sharp knife, cut the sweetbreads into ½ inch pieces. Add the sweetbread pieces, mushrooms, courgettes , French beans and leeks to the stock and wine mixture in the saucepan. Reduce the heat to low and cook for 15 minutes or until the sweetbreads are tender.

Add the sweetcorn, parsley, dill, salt, pepper and lobster meat to the pan and cook for 3 minutes or until the lobster meat is just heated through. Remove the pan from the heat.

In a small bowl, mix together the cream and egg yolks. Stir in about 4 tablespoons of the stock mixture. Stir the egg mixture into the remaining stew in the pan and return the pan to the heat. Heat the stew over low heat until it thickens slightly but do not allow it to boil or it will curdle.

Remove the pan from the heat and pour the stew into a heated serving dish. Serve immediately.

Hummersalat

A delicately flavoured salad, Hummersalat (hoo-mer-sah-laht) may be served as a main course at a dinner party, or, in smaller quantities, as an hors d’oeuvre.

2 x

2 lb. cooked lobsters, shells split, claws cracked and grey sac removed

½ cucumber, cut into

1-inch lengths and then into j-inch strips

2 celery stalks, cut into

1-inch lengths and then into -J-inch strips

3 tomatoes, blanched, peeled, seeded and cut into j-inch strips

1 small onion, halved and cut into j-inch strips

4 cooked potatoes, cut into

½ inch dice

1 lettuce, outer leaves removed, washed and separated into leaves

4 fl. oz. Hollandaise Sauce

2 teaspoons capers, squeezed to remove excess moisture

1 teaspoon chopped fresh fennel

1 teaspoon chopped fresh lemon thyme

2 tablespoons brandy

1 tablespoon chopped fresh chives

1 tablespoon pine nuts

Hummersalat is a delicately flavoured lobster salad – perfect for summer.

Remove the lobster meat from the shells and discard the shells.

Shred or break the lobster meat into small pieces and place them in a medium-sized mixing bowl. Add the cucumber, celery, tomatoes, onion and potatoes.

Arrange the lettuce leaves on a medium-sized platter or large plate. Set aside.

In a small bowl, mix together the Hollandaise sauce, capers, fennel, lemon thyme and brandy. Pour the sauce mixture over the lobster mixture and carefully toss the ingredients until they are coated with the sauce. Turn the lobster mixture on to the lettuce leaves and sprinkle over the chives and pine nuts. Serve immediately.

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