Fricassee De Homard Au Sauternes Lobster Stew With Sauternes Recipes

FRICASSEE DE HOMARD AU SAUTERNES (LOBSTER STEW WITH SAUTERNES)

Steps:

• Plunge knife where tail and body meet, killing lobster. Break off claws, tear off tails and cut main body in half lengthwise. Remove and reserve coral and liver of each lobster. Crack claws on both sides. Cut main bodies into quarters.
• Heat oil in very large casserole and add lobster pieces. Sprinkle with salt and pepper. Cook, stirring, about one minute. Cover closely and let cook about 8 minutes.
• Add butter, carrots and shallots and stir. Continue cooking, covered, about 5 minutes longer. As mixture cooks stir occasionally.
• Add wine and cover. Continue cooking about 2 minutes.
• Remove claw and tail pieces from casserole. Leave juices. When meaty lobster pieces are cool enough to handle, remove meat. Discard shells. Use remaining shells (head and feelers) to prepare sauce.
• We chopped reserved lobster shells, using a food processor. If you do this, be certain your processor has heavy-duty motor. If there is any doubt, chop carcass of the lobster as finely as possible and put pieces through a food mill. If you use food processor, put carcass into container and blend as thoroughly as possible.
• Scrape chopped, blended and crushed lobster back into casserole. Bring to boil and let simmer about 2 minutes. Add cream and stir. Bring to boil. Cover and cook 10 more minutes.
• Line mixing bowl with fine sieve and pour in lobster mixture. Press to extract as much liquid as possible. There should be about 3 cups.
• Put sauce into saucepan and bring to boil. Cook over high heat, stirring often with wire whisk or flat-bottom wooden spoon, 15 to 20 minutes or until reduced to exactly 2 cups.
• Put sauce into container of electric blender. Drain coral and liver and add. Blend as thoroughly as possible. Return to saucepan, add a little salt and pepper and heat gently.
• Spoon equal portions of sauce onto four serving dishes. Spoon equal amount of rice mixture into mound in center of each serving. Arrange equal portions of lobster meat around each mound of rice and serve.

FRICASSéE OF LOBSTER WITH PASTA

Steps:

• Cook lobsters in large pot of boiling salted water 4 minutes (lobsters will not be completely cooked through). Working over bowl to collect juices, twist off lobster heads to separate from tails. Cut heads in half lengthwise. Cut tails into thick medallions (do not remove shells). Crack claws but leave intact.
• Heat oil in heavy large skillet over high heat. Add shallots and sauté until soft, about 5 minutes. Add lobster with shells and juices and Cognac and ignite carefully. Cover skillet to extinguish flame. Add wine and simmer 3 minutes. Add cream and simmer until sauce thickens slightly, about 3 minutes. Season sauce to taste with salt and pepper. Remove from heat. Cover to keep warm.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to platter. Spoon lobster with sauce over pasta and serve.

LOBSTER FRICASSEE

Steps:

• Melt the butter in a saucepan; add the mushrooms and onion powder. Saute 5-6 minutes.
• Whisk the milk and flour in a small bowl, whisking quickly to eliminate any lumps. Pour the milk mixture into mushroom mixture; mix thoroughly, and continue cooking 3-4 minutes.
• Add the lobster, paprika, and salt and pepper to taste; continue cooking 5-10 minutes until lobster is heated through.
• Spread rice or pasta onto a serving plate, spoon lobster and sauce over the top.

LOBSTER FRICASSEE

Steps:

• Melt the margarine in a saucepan; add the mushrooms, garlic powder, & onion powder.
• Saute 5-6 minutes.
• Whisk the milk and flour in a small bowl, whisking quickly to eliminate any lumps.
• Pour the milk mixture into the mushroom mixture; mix thoroughly, and continue cooking 3-4 minutes.
• Add the lobster, paprika, and salt & pepper to taste.
• Continue cooking 5-10 minutes until lobster is heated through.
• Spread rice or pasta onto a serving platter.
• Spoon lobster and sauce over the top.
• Garnish with parsley & then serve.

JOëL ROBUCHON'S LOBSTER IN SAUTERNES

Steps:

• In a stockpot just large enough to hold the lobsters, add 3 inches of water and 1 tablespoon of salt. When the water boils, add the lobster bodies, return water to a boil and poach for 3 minutes. Remove lobsters and twist off the legs and discard. Remove the large claws and knuckles and return them to the pot. Boil for 2 minutes, remove, rinse under cold water and when cool enough to handle crack the claws and knuckles and remove the meat. Set aside.
• In a cocotte or a casserole with a lid just large enough to hold the lobsters snugly, melt 2 tablespoons of butter over medium-high heat. Cut the carrots into thin rounds and sauté them. Melt 2 more tablespoons of butter in the pan with the carrots. Add the onions and a pinch of salt and sauté until the onions are soft but not brown. Add the Sauternes, orange juice, the remaining butter, the ginger, the saffron, a pinch of salt and a few grinds of pepper. Bring to a boil.
• Add the lobster bodies, return the liquid to a boil, cover and boil for 4 minutes. Remove the pan from the heat and let it sit, covered, for 3 minutes.
• Remove the lobsters and split them in half lengthwise using a heavy chef's knife. Remove the meat and discard the shells.
• Add the claw meat to the liquid and warm it over a low flame. Arrange the tail meat on plates, and distribute the claw meat equally. If necessary, reduce the liquid, season with sea salt and pepper and stir in parsley. Divide the reduction evenly among the lobsters.