Arthur Hailey's Bahamian Iceberg Platter
For the dressing:
1 cup shredded coconut
1/4 cup fresh lemon juice
1 cup dairy sour cream
1 teaspoon salt
1/2 teaspoon grated lemon peel
Few drops Tabasco sauce
Combine coconut and lemon juice; let stand a few minutes. Add sour cream, salt, lemon peel and Tabasco, mix well. Makes about 1/2 cup dressing.
For the salad:
1 head iceberg lettuce
3 cups slices (or chunks) cooked lobster
2 tablespoons fresh lemon juice
1 1/2 cups sliced celery
1 cup fresh (or canned) pineapple chunks
3 tablespoons diced pimiento
1/4 cup diced green pepper
Creamy coconut dressing
Core, rinse and thoroughly drain lettuce; chill in disposable plastic bag (or plastic crisper). Combine lobster and lemon juice, chill. Just before serving, combine lobster with celery, drained pineapple chunks, pimiento and green pepper; salt lightly to taste. Add about 1 cup coconut dressing, mix lightly. Spoon into lettuce cups (or hollowed pineapple shells). Cut lettuce into wedges. Arrange lettuce and lobster on crushed ice. Serve remaining dressing to spoon over lettuce. Serves six to eight.
Thoughts: Bahamians use spiny lobster (plunged into boiling salted water). Mainlanders may substitute two (7 1/2-oz.) cans Alaskan king crab or 1 pound frozen Alaskan king crab for the lobster.
Arthur Hailey's Crepes Suzette
For the crepes:
1/2 cup flour (measured)
1/2 cup milk
1/2 cup water
Soft butter (or margarine)
Beat eggs with whisk until light; add flour, beat until smooth. Gradually add milk and water, beating until batter is smooth. Heat six-inch skillet over high heat until so hot that a drop of cold water sizzles on it. Grease skillet on bottom and side with butter (or margarine); wipe away almost all of fat with paper towel. Spoon about two tablespoons of batter into skillet, tilting pan so batter evenly covers bottom of skillet. Fry slightly until bubbles begin to form at edges and crepe begins to dry on top. Quickly turn crepe, fry quickly on second side. Place on heated platter. Repeat until batter is used up. Makes about a dozen crepes.
For the sauce:
1/3 cup butter (or margarine)
1/4 cup sugar
1 tablespoon finely grated orange rind
Scant 2/3 cup fresh orange juice, strained
2 tablespoons Grand Marnier (or Cointreau)
2 tablespoons brandy
Fold crepes in half, then in half again forming triangles. Melt butter or margarine in shallow pan (or use regular Suzette pan). Add sugar, orange rind and juice. Cook over high heat, stirring continuously until sauce becomes the thickness of light syrup. Place one crepe in sauce at a time. Turn crepe so it is well-coated with sauce. Repeat coating of remaining crepes in bubbling sauce. Add Grand Marnier (or Cointreau) to pan letting it heat a few seconds. Stand back, ignite with match. Spoon flaming syrup over crepes until flames die out. Serve immediately. Serves four to six.
Thoughts: Crepes Suzette make a dramatic dessert presentation and should be prepared at the table. For variation, stack crepes, serve with warm butter and fresh chopped sweetened strawberries and whipped cream.