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"start your day with
really good
food... eat breakfast at the mill house inn" |
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Everything- bread, eggs, fruit are top quality and fresh- all a bit
better with a touch of knowledge & discernment. It is a pleasure to be
here.
We are already looking forward
to our next visit and to another fabulous breakfast.
We will definitely be
back, especially for more cookies!
Your
breakfast is outstanding and everything is perfect. We’ll
come back next year.
Gary’s breakfasts
(the French toast – wow- was one example) are simply outrageous.
It is so lovely – every inch is
perfect and breakfast is the Best!
The breakfast
simply scrumptious! The home made
cookies were a lifesaver!!
p.s.: Just plain
breakfast will no longer do!
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The Mill House Inn Lobster Frittata
(Serves One) |
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For the Frittata:
1 Tbs. Canola Oil
1 Tbs. Shallots, finely chopped
1 Tbs. Roasted Red Peppers, diced
1/3 Cup Asparagus, diced and blanched
3 Whole Eggs
2 Oz. Lobster Glace (see below)
1 Tbs. Cream
Fresh Chives, Parsley, Tarragon to taste, chopped
Pinch Sea Salt & Cayenne Pepper |
For the Potatoes:
2 Strips Bacon, diced
2 Tbs. Onions, diced
½ Cup Diced Potatoes, par-boiled
Parsley, Salt & Pepper
Lobster & Glace:
Meat from ½ Lobster [cooked and shelled]
2 Oz. Lobster Glace (see below)
2 Tbs. Butter
Pinch Salt and Pepper |
Garnish:
6 Asparagus, blanched
8 Potato Batons, baked until crisp
1 Tsp. Creme Fraiche
Chives
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At The Stove:
Gently warm oil in a non-stick ovenproof saute pan, add shallots,
stir until wilted, add asparagus and roasted pepper.
In second pan render bacon. Then add onion with diced potato and
parsley and sautŽ until potato is golden; keep warm.
Beat eggs with cream, 2 oz. lobster glace, salt, pepper and herbs.
Add egg mixture to pan with shallot, peppers and asparagus. Stir
well to combine, place in oven preheated to 400¡ bake until set,
approx. 10-12 minutes; remove & keep warm.
In a small saute pan heat lobster glace and lobster, add butter and
stir until butter is fully incorporated. Season to taste. |
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On the Plate:
Warm plate in the oven or over the stove.
Spoon potatoes on the plate.
Place Frittata on top of potatoes.
Arrange potato batons and asparagus.
Place lobster on top of frittata.
Drizzle Lobster Glace & creme fraiche.
Toss chives & Eat Well! |
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Prior Lobster Preparation:
Cook lobsters in boiling water and remove meat
from shells, reserve water and shells for stock. Lobster meat will
be reheated later, please take care to undercook slightly.
Chill and reserve |
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Lobster Stock Ingredients:
4 Lobster Carcasses
2 Tbs. Olive Oil
1 Carrot, chopped
1 Celery rib, chopped
1 Onion, chopped
5 Garlic Cloves, minced
1 Bay Leaf
1 Thyme Sprig
4 Plum Tomatoes, chopped
2 Cups White Wine
1 Cup Tomato Juice
16 Cups Water (including water from cooking lobsters) |
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Lobster Glace Preparation:
Wash lobster carcasses well removing the grain sac (brain) and roe.
Additional shells from lobster meat preparation may be added.
Heat oil in heavy 6-8 qt. stockpot.
Stir in the lobster carcasses and cook until most of the liquid has
cooked out.
Stir in the carrot, celery, garlic, bay leaf, and thyme. Cook at a
moderate heat until softened.
Deglaze with wine, then add tomato juice and water.
Bring to a boil, then reduce to a very low simmer for approximately
three quarters to one hour.
Strain stock through a cheesecloth-lined fine sieve; discard solids.
Stock will need to be further reduced to intensify flavor and yield
5-6 cups of Lobster Glace. Another three quarters to one hour.
Cool glace and refrigerate up to 4 days or freeze up to 3 months.
We recommend using a stainless steel saucepot and a very low heat
setting.
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