Recipes

Maine Lobster

• 1/2 c. butter
• 1/2 c. diced leeks
• 1/2 c. diced “Vidalia” onions
• 1/2 c. diced celery
• 1/2 c. diced vine ripe beef steak tomato
• 1 T. chopped garlic
• 1 c. brandy
• 1/2 c. sherry
• 1/8 c. Hungarian paprika
• 1 tsp. white pepper
• 1/2 tsp. cayenne pepper
• 1 T. sugar
• 2 qt. heavy cream
• 1/2 qt. rich lobster stock
• 6 lobster shells
• 1 1/2 lb. lobster meat
• 1 lb. crawfish

In a heavy bottom pan, sauté. Reduce heat and let simmer for 45 minutes. Strain all solids and return to heat. Stir in 3 pounds of diced lobster meat, 2 pounds of crawfish tails and thicken with blonde roux.

Brie Dumplings

• 1 lb. Trimmed brie (semi-ripe)
• 2 10X14 sheets puff pastry dough
• 1 Egg beaten

Preparations
Cut dough in 2 1/2 X 2 1/2 squares. Place 1/2 ounce brie on each square pulling all four corners upward. Twist one full turn and pinch off excess dough. Roll into a ball and brush with egg. Fry in fresh oil for 4 minutes until golden. Serve on side of soup.