Lobster With Paprika Cream Sauce Recipes

LOBSTER WITH PAPRIKA CREAM SAUCE

Steps:

• Kill the lobsters by inserting a large knife where the tail meets the body, severing the spinal cord. Turn the lobsters on their backs, and split lengthwise. Separate the claws so they will be easier to fit into a skillet.
• Melt butter over medium-high heat in a 12- to 14-inch, highsided skillet. Briefly saute shallots, and then add paprika and tomato paste. Mix well with a wooden spoon.
• In a small saucepan, warm the Cognac over low heat.
• Add lobster bodies, flesh side down, and claws to skillet. Cook for 1 minute; add Cognac and flambe. When flames die down, add white wine and tarragon. Flip lobsters, baste them with pan juices, and cover. Reduce heat to medium-low, and cook for 20 minutes. Check occasionally, and if cooking liquid evaporates, add more white wine.
• Remove lobsters from the skillet, and keep them warm. Add tomato-cream reduction (see recipe) to the skillet, bring to a boil, and reduce liquid by half. Add white pepper to taste; the dish should not need salt because of the salty lobster juices. Pour sauce into a blender, including any particles that cling to the skillet's bottom. Puree well at high speed. Arrange half a lobster and one claw on each serving plate. Pour sauce over lobster (but not lobster claw).

LOBSTER CREAM SAUCE

Steps:

• Melt the butter or margarine in a sauce pan
• Add the flour, salt and pepper, mix till well blended.
• Add the cream and milk and cook over medium heat, stirring constantly until it begins to thicken
• Add the sherry and cook for one more minute.
• Add the lobster meat, a dash of nutmeg and a dash of paprika, mix well and remove from heat.
• When fish comes out of the oven, (see baked haddock with lobster sauce) pour the lobster sauce over the top of the fish and continue to cook, for an additional 5 minutes.

LOBSTER SAUCE

Steps:

• In a hot pan, cook the lobster shells and peppercorns in olive oil until well browned. Add the onion, carrot, and celery and cook until lightly caramelized.
• Add the tomato paste and cook a few more minutes, being careful not to add any more color to the tomato paste. Deglaze with brandy and reduce by 1/2.
• Add paprika, cayenne, roux, star anise, lobster stock, bouquet garni, and fennel, and whisk to incorporate the roux. Simmer covered for 1 hour.
• Strain the sauce, discarding the vegetables. Place lobster shells in a food processor and grind. Return ground shells to the sauce and cook until reduced to sauce consistency. Finish with cold butter whisked into sauce. When butter is incorporated, strain sauce again.
• Serve with roasted fish of your choice.