Campton Place Lobster With White Wine Sauce Recipes

CAMPTON PLACE LOBSTER WITH WHITE WINE SAUCE

Steps:

• Plunge the lobsters headfirst into a large quantity of boiling salted water. Cook for 5 minutes and drain. Pierce the lobsters between the eyes and suspend them head down so that they drain further.
• Cut off the claws and tail sections of the lobsters. Crack the shells and remove the meat in whole pieces. Cut the tail lengthwise into 4 equal- size pieces. Leave the claw meat intact.
• Meanwhile, combine one-quarter cup of the white wine, the cream, the vermouth, 1 tablespoon of shallots and one-half teaspoon finely minced garlic. Bring to a boil and let cook until the sauce is reduced to about three-quarters of a cup.
• Cut the scallions on the bias into 1 1/2-inch lengths. Cut the celery on the bias into quarter-inch widths.
• Heat the butter in a casserole and add the remaining 4 teaspoons chopped shallots and the remaining quarter teaspoon minced garlic. Add the scallions, celery, lobster pieces and remaining wine. Heat briefly. Pour the sauce over all and bring to a boil. Let simmer until the lobster meat is thoroughly hot. Add the cayenne pepper, salt, pepper, lemon juice and chopped dill.
• Arrange 3 or 4 corn cakes on each of four plates. Arrange 2 lobster tail pieces and 1 claw in the center. Spoon an equal portion of the sauce over each serving. Garnish each serving with a dill sprig.

LOBSTER ENCHILADAS W/WHITE WINE SAUCE

Steps:

• Saute the lobster shells and onions in butter, then add garlic, paprika, and tomato paste.
• Cook out for a few minutes.
• Add the brandy and deglaze.
• Let the brandy reduce until dry.
• Now add the veloute, and simmer for 45 minutes.
• Strain sauce through a cheesecloth.
• Return the sauce to a simmer and add the heavy cream.
• Dice the lobster meat, saute, and add to the sauce, simmering gently for 5 minutes.
• Strain and reserve.
• Adjust the seasoning to taste with salt, pepper, Old Bay Seasoning, Backdraft and Worcestershire sauce.
• Add the white wine immediately before serving.
• Preheat oven to 375F degrees.
• Soften the tortillas (see TIP below) and roll tortilla into enchiladas, filling each with about 3 tablespoons Lobster and Brie mixture.
• Bake enchiladas for 8-10 minutes until cooked, but not crisped.
• Remove and serve two per person, covering each portion with plenty of sauce.
• TIP: To soften the tortillas, run them, one at a time, under running water.
• Shake off excess water, and then place in a hot non-stick frying pan over medium heat.
• In about 15 seconds, steam will begin to escape; flip the tortilla and heat the over side.
• Roll immediately.
• To soften in the microwave, wrap 5-10 tortillas in plastic bag, and sprinkle with 1/4 teaspoon of water.
• Heat for up 45-60 seconds.
• Roll immediately.