platos1-1

Platos Venezolanos – Lobster Margarita

A Venezuelan Cook Book put out by Creole Petroleum Company (published in New York about 1959) - illustrator unknown but not unlike Warhol of that period (see Bookride) A 20 page pamphlet. Not impossibly scarce. The lobster dish is the centre spread. Best washed down with something from Louis Roederer..

Here is a lobster dish with an incomparable flare and fillip to the Venezuelan sauce that will earn for any woman the distinction of being the "hostess with the mostes'." We think you'll agree that any descriptive adjectives would only be superfluous and could not really begin to do justice to the wonderful succulence of this dish.

Lobster Margarita • Langosta Flambée Margarita

4 pkgs. frozen lobster tails
1/4 c. butter or margarine
1/2 onion, minced
1 clove garlic, crushed
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano
1/4 tsp. nutmeg
1/4 c. flour
3/4 c. canned beef consommé
1/2 c. apple juice or cider
juice of 1/2 lemon
dash of Angostura bitters
2 tbs. chopped parsley
2 egg yolks
3 c. cooked rice
1/4 c. rum
parsley sprigs to garnish

Put lobster tails in cold water which has been salted. Heat until water comes to boil, at which time the lobster tails are done.

  Meanwhile, melt half of the butter or margarine in a saucepan and sauté chopped onion and garlic until tender. Add remaining butter, seasoning and blend in flour. Now stir in beef consommé, apple juice, lemon juice and bitters and heat. Stir constantly until thickened and smooth. Add chopped parsley.
  Lightly beat egg yolks with a fork, add a little of the heated sauce to the yolks, and then stir them back into the sauce. Simmer, stirring for 2 or 3 minutes.
  Rinse lobster tails, remove from shell and cut in half crosswise. On a Iarge round platter, make a wreath of hot cooked rice, fill center with lobster.
  In a small skillet, heat 1/4 cup rum, remove from stove, carefully, ignite and let burn until flame almost disappears. Now top lobster with hot sauce and finally pour burning rum over all. Garnish with parsley sprigs and serve at once. Serves 6.

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