Lea took a pot filled it with water and left it to boil.The lobster's claws is tied with a rubber band. Lea skilfully cut two centimeters behind the lobster's eyes and put it in a pot filled with boiling water. She repeated her steps for nineteen more lobsters and wait for it to be cooked. After the lobster is cooked she took it out and waited for it to cool down a bit before cutting three-fourths of the twenty lobsters and took it's meat out of the shell. She set it aside and stared preparing for the other dish
The tagliolini pasta is already prepared in advance all she needed to do is boil it in another pot. She then cut the other ingredients needed.
She cut the remaining lobster in half lengthwise, and remove the meat from the claws and tail. Leave it to one side. She remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.
Lea melt the butter in a large skillet over medium heat. Added the shallot then cook and stir it until tender. Mix in the fish stock, white wine and double cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper.
She Preheated the oven's broiler then place the lobster halves on a broiling pan and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan cheese over the top.
She Broil it for 3 to 4 minutes, just until golden brown. Then she serve it and place it on the counter top. Now the Lobster Thermidor is done.
Lea Preheated the oven to 425 degrees Fahrenheit. Then crack the eggs into a medium mixing bowl. Added dairy and the salt.She whisk just until the egg yolks and whites are blended. She whisk in half of the cheese the rest is reserve for topping the frittata before baking.She Set the mixture aside.
In a 12-inch cast iron skillet she put olive oil over medium heat until it's shimmering. Added the vegetables, starting with chopped onions or other dense vegetables. Cook for a few minutes while stirring occasionally, then added the softer vegetables such as zucchini. She cook it until the vegetables are tender, then added garlic or greens, and cook it until it's fragrant. Lea seasoned it with salt to taste.
She whisk the eggs once more and pour the mixture over the vegetables. Stir it with a spatula briefly to combine and distribute the mixture evenly across the pan. She sprinkled reserved cheese and lobster over the frittata.
Once the outside edge of the frittata turns lighter in color she carefully transfer the frittata to the oven. Bake for about 7 to 14 minutes until the eggs are puffed and appear cooked and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Then remove the frittata from the oven and place it on a cooling rack to cool. Garnish it with herbs and serve. Now two out of three dishes is done.
She preheated the pan with olive oil and butter. Sauteed the onion and garlic until it's slightly brown.Put the lobster's meat and then the mushrooms and stir for about 5 minutes. Pour all purpose cream and mushroom water.
Simmer over low heat for an additional 2 minutes. Season with salt and pepper.Then remove the pan from heat. Mix the sauce with the prepared pasta and grated truffles above it.
Lea prepared three easy dishes in an hour. The director is satisfied, he's sure that this episode will have a high rating. After all who doesn't like to watch a beautiful and talented sister.
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