俗話說：“媽媽開心， 全家開心！”我家小朋友每年隻有一天記得這個理念， 那天她們會找一家米其林餐廳給我慶生，當然囉， 爸爸買單 ：）所以呢， 一年裏有一天當媽的便從“女傭”飆升成“女王” 。。。
小廚借著這個名義吃了很多米其林餐廳， 眾多餐廳， 各有特色， 但她念念不忘的餐廳確是曾經在2003， 2004 被評為世界最佳餐廳的米其林三星The French Laundry。
今年疫情哪兒都去不了， 小廚說她學做個The French Laundry 的龍蝦給我慶生， 喔， 受寵若驚。。。
“全副武裝”地帶著她去華人超市買了活龍蝦。。。
小廚這次做菜陣式很強大， 爸媽都得做她的幫手， 忍不住叫道： “今天我是‘女王’哦， 怎麽還要我做？”。。。
“隻有爸爸幫會失敗的！” 。。。
沒辦法， 一年隻有一天王冠的“女王”隻好給小廚當下手。。。
活龍蝦要放尿的， 小廚說：“不敢， 怕！” 那隻有“女王” 來代勞嘍。。。
拿一根筷子放尿， 很順利， 不過西餐菜譜上沒這一步驟。
接下來小廚燒了一鍋水（8 quarts）， 水開後， 她加了1/2 杯 白醋進去， 然後入活龍蝦蓋鍋蓋燜 2分鍾， 取出龍蝦， 將龍蝦的鉗子轉一下就下來了， 鉗子再回放到鍋中燜 5分鍾。
龍蝦頭也是轉一下就與尾部分離， 用剪刀將尾部殼剪開， 取出龍蝦肉， 用紙吸幹水分。
將燜過5分鍾的鉗子取出， 用剪刀剪開取出鉗子裏的肉， 用紙吸幹水分。
接下來小廚一個人將餘下的步驟獨立完成，看她用了butter。。。
我心心念念地想著要盡情享受這難得“女王”待遇， 便快快地離開廚房去別處溜達了。。。
當小廚一聲： “Mommy, Dinner is ready！”
被她的成品驚豔到了，禁不住歡呼： “好漂亮呀！”
她自己的那盤：
給爸爸的那盤：
味道也是非常棒！很嫩， 又很入味， 與 餐廳的口味很像。今年的“女王” 更幸福！ 謝謝小廚！
這是French Laundry的龍蝦菜肴
原版菜譜如下：
BUTTER-POACHED LOBSTER WITH LEEKS, POMMES MAXIM AND RED-BEET ESSENCE
Adapted from ''The French Laundry Cookbook'' by Thomas Keller (Artisan, 1999)
Time: 2 hours
1 pound unsalted butter at room temperature, in pieces
Salt and pepper
1 1/2 cups thinly sliced leek rounds
1/4 medium-size ripe tomato, peeled, flesh cut in small diamond shapes
2 teaspoons minced chives
1 teaspoon each finely diced carrot, turnip and dark green of leeks
Red-beet essence (see recipe)
Par-cooked meat from 3 lobsters at room temperature (see recipe)
Pommes Maxim (see recipe).
1. Place 2 tablespoons water in a saucepan. Bring to a boil. Reduce heat to very low, and whisk in butter piece by piece. Continue adding until all butter is emulsified. Set aside, and keep warm (the best way is in a thermos); do not allow to boil.
2. Bring a 3-quart pot of water seasoned with 1 tablespoon salt to a boil. Have a large bowl of ice water ready. Add leeks to boiling water, cook 5 minutes until just tender, drain in a sieve and place sieve with leeks in ice water until leeks are cool. Drain, and transfer to a small sauté pan. Place over low heat to reheat. Add tomato, chives, diced carrot, turnip and leek greens. Stir in 1/3 cup emulsified butter. Season with salt and pepper, and cover to keep warm.
3. Place beet essence in a small saucepan. Whisk in 3 tablespoons emulsified butter, and cover to keep warm.
4. Heat oven to 300 degrees. Place lobster pieces in single layer in a large saucepan or sauté pan. Add remaining emulsified butter. Lobster meat should be just about covered. Place pan over low heat, and cook 5 to 6 minutes, until meat is just heated through. Remove knuckle pieces, drain and fold into leek mixture.
5. While lobster cooks, place potatoes in oven 2 to 3 minutes to reheat.
6. To serve, place a spoonful of warm beet essence in center of each of 6 plates. Briefly reheat leek mixture, and spoon onto beet essence. Remove lobster tails and claws from butter mixture, draining well; place a tail piece and a claw on each plate, on top of leeks. Break potatoes in six pieces and place on top of the lobster. Serve.
Yield: 6 servings.
PAR-COOKED LOBSTERS
Time: 30 minutes
3 1 1/2- to 2-pound live lobsters
White vinegar.
1. Place lobsters in a container with tight-fitting lid. Cover with cold water, remove lobsters and measure water. Pour water into another large pot, and add 1 tablespoon vinegar for every quart of water. Boil.
2. Return lobsters to lidded container. Pour the hot water over them, cover and steep 2 minutes for 1 1/2-pound lobsters, 3 minutes for 2-pound lobsters. Remove lobsters. Reserve water in container.
3. Pull off lobster claws and knuckles, and return to hot water for 5 minutes. Twist off tails, and discard bodies.
4. Snip through bottom sides of tail shells with shears. Remove meat. Discard shells. Cut tail meat in half lengthwise. Remove vein running through top of meat. Place meat on a platter lined with paper towel, cover with plastic wrap and refrigerate.
5. Remove claws from hot water. Twist off knuckles, and reserve. Hold claw, pull down on small pincer and pull it off. Use heavy shears to snip shell at knuckle end enough to open it; remove meat in one piece. Add to platter with tail meat.
6. Use shears to snip through the knuckle shell, pry open and remove meat. Add to the platter.
POMMES MAXIM
Time: 1 hour 15 minutes
7 tablespoons unsalted butter
1 large Yukon Gold potato, about 9 ounces, peeled and sliced paper thin
Kosher salt.
1. Heat oven to 300 degrees. Place butter in a saucepan over low heat. Skim foam from surface, and discard. Slowly pour off clear golden melted butter into a bowl, discarding milky residue.
2. Toss potatoes in bowl with clarified butter. Arrange slices, overlapping, on a nonstick baking sheet, and sprinkle with salt. Bake 45 to 50 minutes, until crisp and golden. Set aside at room temperature.
RED-BEET ESSENCE
Time: 30 minutes
1 pound red beets, peeled and juiced, or 1 cup juice from health-food store
1/2 teaspoon red-wine vinegar
A few drops lemon juice.
Place beet juice in a saucepan over medium-low heat. Slowly reduce to no more than 1/4 cup; it should be thickened to a glaze. Add vinegar and lemon juice, and set aside.
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