[Sca-cooks] A little tidbit for those planning Lenten dinner...

[King's Taste Productions]

Adamantius regaled us with his garlicky cod and smashed potato dish, and
then said: "Next...?"


Well, it had nothing to do with Lent, but I made something really
special last night in a cooking class I was teaching.  Tenderloin of
beef stuffed with cold water lobster tails.  Took the small tails out of
their shells, skewered them on bamboo and roasted them in the oven until
just done.  Took a tenderloin section about 14 inches long, and opened
it up with a fishhook cut - sort of like a jelly roll.  Pounded out the
meat, seasoned it with salt, pepper, and chopped fresh basil, parsley
and chives.  Placed the lobster tails back to back, then in a line down
the length of the tenderloin.  Rolled the whole thing back up and tied
with butcher's string, seared in a pan and then roasted in an oven to an
internal temp of 130 degrees.  We then made a Chive Beurre Blanc to
serve over it, and potato ruffles (russet potatoes cut on a Japanese
spiral cutter, then deep fried and sprinkled with Fleur de Sel).  Oh, my
gawd, it was so delicious, I woke up dreaming about it this morning!  
Back to your regularly scheduled Lenten deprivations <:}>
Christianna