Wednesday, July 8, 2009

"Coppa di Aragosta"

Took the idea of Coppa a traditional Italian cured meat that consists of chunks of pork shoulder and fat stuffed into a casing and dried salami style. Here there are lobster tails, shrimp and littleneck clams rolled in lobster "skin". With a little help from some "meat glue" and sous vide cooking this thing held together beautifully. The dish is still in the works, so stayed tuned.

No comments:

Post a Comment