Celebrate The Bounty Of The Season With Dishes Featuring Maine Lobster (NAPSA)—Theholidays are a time for special meals—meals meant to nourish the soul as much as the body. Meals that celebrate the good things in life—family, friends, health, prosperity. - > Pick the claw, knuckle, and tail meat from the shells, sav- ing the shells. Keep the knuck- There’s ritual in their prepara- tion—trips to find special ingredi- les and claws whole, cut tails into medallions. ents, the afternoon warmth of the kitchen, intoxicating aromas of spices and other ingredients. For people looking to make a real statement at the holiday table this year, Maine lobster is the ideal choice. It’s a premium ingredient that adds flavor, color and texture to a dish. A little bit goes a long way, so Maine lobster can be surprisingly affordable to use, and most places that sell lobster will cook them for you, making preparation easy. Whether as an appetizer, salad or as the main course, lobster from Maineis the ideal centerpiece of any holiday meal. According to Kristen Millar, executive director of the Maine Lobster Promotion Council, “Lob- ster dishes are the perfect way to celebrate the holiday season.” For more information on Maine lobster, visit www.lobsterfrom maine.com. Maine Lobster and Peasant Bread Stuffing With Caramelized Shallots, Pancetta, and Flageolet Beans By ChefNathan Beriau, Harraseeket Inn, Freeport This recipeis for 6. % poundflageolet beans (soak 3 hoursin waterat % 4 % 2 room temperature) gallon water Tablespoonssalt cup white distilled vinegar bay leaves leaves to a pot and bring to a boil. Blanch the lobsters for 3 minutes. Remove and place into ICE WATERfor 1 minute. For the “Quick” Lebster Lobster can be part of a holiday meal to remember. 2 each 1%1b. Maine lobsters 1 Tablespoonoliveoil 1 shallot, diced 3 sprigs thyme 4 peppercorns '% cup white wine 3 cups ice cold water '% pound pancetta, medium dice 6 whole shallots peeled, large dice % loaf of peasant bread— Pain de champagne (reserve other 4 for eating) % cup cognac 8 sprigs fresh thyme 1 bunchflat parsley, chiffonade 2 teaspoonsfresh grated nutmeg To taste, salt and pepper 3 Tablespoons unsalted butter For the Beans Removebeans from soaking liquid. Place in a pan and cover with water. Bring to a boil and let simmer until al dente. Drain and let cool on a cookie sheet lined with parchment paper. For the Lobster Add the water, salt, white distilled vinegar, and bay Stock Using thick-bottom saut pan, over medium heat, cook the reserved lobster shells in a little bit of olive oil (or clarified butter if you have it). Saut the lobster shells over medium to high heat until the shells have turned red. Add the shallot, thyme and peppercorns. Saut for an additional minute, then carefully deglaze the pan with white wine, reduce by *%4 and addtheice-cold water. Simmer for 20 minutes, strain and set aside. I recommendstraining this twice. To Assemble Using a thick-bottom saut pan over medium heat, render the pancetta until it starts to become crisp aroundthe edges, then add your large dice of shallots and slowly caramelize them. Cut the bread into 1” x 1” cubesor tear it for a more rustic look, add to the shallots and pancetta, turn up the heat and begin to toast the bread,stirring constantly. Turn the heat down to low, add the cognac, % cup of the Quick Lobster Stock, and the beans. At this stage, your “dressing” should be starting to cook down. Add your lobster, herbs, seasonings and butter. Cook for an additional 20 minutes and serve.
