STUFFED EGGPLANT BECHAMEL

Bechamel sauce:

• 1/4 cup butter
• 1/2 cup chopped onions
• 1/4 cup all-purpose flour
• 1 cup milk
• 1/2 teaspoon salt

Heat the butter in a medium-size saucepan over medium heat. Add the onions and cook, stirring, until soft and golden, 6 to 8 minutes. Blend in the flour and milk and season with salt. Cook, stirring, until the mixture is thick and smooth. Set aside.

• 2 eggplants, each about 1 pound
• 1 cup of the béchamel sauce
• 1/4 cup butter
• 2 cups coarse dried breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne
• White or black pepper to taste
• 1/8 teaspoon allspice
• 1/2 pound shrimp, boiled, peeled and chopped
• 1/2 pound lump crabmeat, picked over for shells and cartilage
• Grated Parmesan cheese

Place the whole eggplants in a shallow pan and bake at 350 degrees until soft, 45 minutes to one hour. Remove from the oven and let cool. Cut off the stem ends. Cut each in half lengthwise and carefully scoop out the pulp, leaving about 1/4 inch of the flesh with the shells. Chop the pulp finely, then measure out two cups.

Melt the butter in a large saucepan and stir in the breadcrumbs. Add the eggplant pulp, seasonings and the bechamel sauce. Mix well. Add the shrimp and crabmeat and gently stir. Fill the eggplant shells with the mixture. Sprinkle generously with the Parmesan cheese.

Set the stuffed eggplants in a shallow baking pan and bake at 375 degrees until hot, bubbly, and lightly browned, 15 to 20 minutes.

BUTTER-POACHED LOBSTER TAILS

Allow one lobster tail (shell removed) per person. You’ll need unsalted butter, cut into small chunks. You can determine how much butter you’ll need by placing the lobster tails, side by side and in one layer, in a baking dish. Add just enough water to cover. Remove the lobster tails and pat dry. Set aside. Measure the water in the pan and that will give you the amount of butter to use to cover and poach the tails.

To make the Beurre Monte: Definition of Beurre Monte: Butter is an emulsification of 80% milk fat, 18% water, and 2% milk solids. Heating butter above 160 degrees will cause it to “break” or separate into its different composition parts. A Beuree Monte is a technique of keeping melted butter in an emulsified state between 180 degrees and 190 degrees, which is sufficient to poach meats or vegetables.

In a saucepan, bring the 1 tablespoon of water to a boil over high heat; reduce the heat to low and begin adding the chunks of butter (a little at a time) whisking to emulsify. Once the emulsion is started, more butter may be whisked in faster. Hold the temperature of the Beurre Monte between 160 and 190 degrees for poaching. DO NOT BOIL OR THE MIXTURE WILL BREAK! The mixture should have the consistency of a very thick butter sauce. NOTE: Beurre Monte can be set aside on the stove after being prepared. You should use the beurre monte within an hour after you make it.

When ready to poach the lobster tails, use a thermometer and bring the beurre monte up to at least 160° degrees, but not over 190° degrees. Depending on how large and how many lobster tails you are preparing, will determine how long to poach them; it usually takes from 5 to 7 minutes. They should not be rubbery but of a soft consistency (almost as if not completely cooked). The lobster should be white and not very opaque in color. When done, remove them from the Beurre Monte and serve.