CAMPTON PLACE LOBSTER WITH WHITE WINE SAUCE
Provided by Craig Claiborne
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
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.
Nutrition Facts : @context http, Calories 568, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 30 grams, Fiber 2 grams, Protein 58 grams, SaturatedFat 18 grams, Sodium 1499 milligrams, Sugar 3 grams, TransFat 0 grams
LOBSTER THERMIDOR
This stunning lobster dish is surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden.
Provided by EXCELUK
Categories World Cuisine Recipes European French
Time 40m
Yield 2
Number Of Ingredients 11
Steps:
- Cut the lobster in half lengthwise, and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.
- Melt the butter in a large skillet over medium heat. Add the shallot; cook and stir until tender. Mix in the fish stock, white wine and double cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper.
- Preheat your oven's broiler.
- Place the lobster halves on a broiling pan or baking sheet, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan cheese over the top.
- Broil for 3 to 4 minutes, just until golden brown. Serve immediately.
Nutrition Facts : Calories 653 calories, Carbohydrate 13.5 g, Cholesterol 322.9 mg, Fat 28 g, Fiber 0.4 g, Protein 76.7 g, SaturatedFat 16 g, Sodium 2059.6 mg, Sugar 3.7 g
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