CityView Magazine

try these Tomato Basil Tart Lobster Thermidor 6 lobster tails ½ stick unsalted butter ¼ pound mushrooms, trimmed and thinly salted ½ teaspoon paprika ⅛ teaspoon salt ¼ teaspoon black pepper 2 tablespoons medium-dry sherry 1 cup heavy cream, scalded 2 large egg yolks ½ cup fresh breadcrumbs with chopped parsley, salt and pepper vRemove lobster meat from tails by cutting lengthwise with kitchen shears. vCut meat into ¼-inch pieces. Heat butter in 2-quart saucepan over medium heat until foam subsides, then cook mushrooms, stirring until mushroom liquid is evaporated and mushrooms begin to brown, about 5 minutes. vAdd the lobster, paprika, salt and pepper and reduce heat to low. vCook, shaking gently about 1 minute. vAdd 1 tablespoon sherry to small bowl. vSlowly pour in remaining hot cream, whisking and transfer into a small heavy saucepan. vCook over very low heat whisking constantly until it is thickened slightly. vAdd to lobster mixture, stirring gently. vPlace the lobster mixture in lightly greased ramekins or large scallop shells. vTop with breadcrumb mixture. Reheat broiler and broil the lobsters 6 inches from the heat until golden brown, 4-5 minutes being careful not to burn. 34 | Food & Wine • 2010 1¼ cups all-purpose flour ½ teaspoon salt plus more, to taste 2 tablespoons ice water ⅓ cup plus 1 tablespoon olive oil 2 garlic cloves, thinly sliced Freshly ground pepper, to taste 8 plum tomatoes, halved lengthwise and seeded 8 ounces goat cheese, crumbled ½ cup slivered fresh basil leaves vPreheat oven to 400. Position rack in lower third of oven. vUsing an electric mixer with a flat beater, mix flour and ½ teaspoon salt on low speed, 15 seconds. vAdd butter; mix to form pea-sized crumbs, 30-40 seconds. vAdd water 1 tablespoon at a time; mix just until dough comes together. vTurn out onto lightly floured surface. Shape into a 5-inch disc. vWrap tightly; refrigerate at least 1 hour. vOn a lightly-floured surface, roll out dough to fit a 13¾ x 4¼ inch tart pan or round quiche pan. vPress dough into pan, trim to ½-inch around rim and fold in overhang. vPress to make sides thicker than bottom; refrigerate 10 minutes. vIn a non-stick sauté pan over medium heat, warm ⅓ cup of oil. vAdd garlic; sauté until fragrant, 1 minute. vAdd salt, pepper and tomatoes, sliced side down; sauté until golden brown, 4-5 minutes. vBrush pastry with 1 tablespoon oil; top with cheese, basil and tomatoes, sliced side up. vDrizzle with pan juices; season with salt and pepper. vBake until crust is golden, 1 hour.

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