Sunday, December 11, 2016

Recipes by Guy Lombardo: Key Lime Pie; Lobster Lombardo

Guy Lombardo's Key Lime Pie

1 cup graham cracker crumbs
11 tbsps. sugar
3 tbsps. softened butter
4 eggs, separated
1 can condensed milk
2/3 cup fresh lime juice
1 tsp. grated lime rind (green part only)
dash salt

Mix graham cracker crumbs with 3 tbsps. sugar and butter. Press into a 9-inch pie plate. Bake in 375 degrees F. oven for 8 minutes. Cool.

Beat egg yolks and condensed milk until smooth. Stir in lime juice and rind. Pour into baked crust. Beat egg whites and salt until frothy. Gradually add 1/2 cup sugar and continue beating until satiny and whites stand in peaks. Pile meringue over filling, sealing edges of the crust. Bake in 425 degrees F. oven 5-7 minutes or until lightly browned. Chill 3-4 hours in the refrigerator. Serves 6-8.

Guy Lombardo's Lobster Lombardo

8 ounce package green noodles
5 tablespoons butter
1 cup light cream
2 egg yolks
1 teaspoon salt
1/16 teaspoon white pepper
1/2 cup sherry
1/2 cup grated Romano cheese
2 cups cooked lobster meat, cut in large pieces
2 tablespoons bread crumbs
3 tablespoons grated Parmesan cheese

Cook noodles according to package directions; drain. Butter a 2-quart casserole; cover bottom with cooked green noodles.

Melt 1/4 cup butter in pot over medium heat; gradually stir in cream, heat through, stirring. Cool 5 minutes before gradually stirring in beaten egg yolks, salt, pepper, sherry, Romano cheese; cook over low heat to reduce sauce one-fourth, stirring constantly. Add lobster meat, mix well; pour over green noodles.

Top with bread crumbs, Parmesan cheese and dot with 1 tbsp. soft butter. Bake uncovered in preheated 400 degree F. oven 20-25 minutes or until top is brown. Serves 4-6.

Thoughts: Use frozen lobster, raw prawns or cooked crab. Or prepare in individual ramekins, baking 5-7 minutes at 400 degrees F.

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