|1 1/2 lb lobster; cleaned
3 tbsp heavy cream
3 cups boiling milk
1/4 cup flour
1/2 cups fish or chicken broth
1/2 cup dry white wine
4 tbsp Cognac
2 sprigs parsley
pinch of thyme
2 bay leaves
1 small chopped onion
1/4 cup diced carrots
3 tbsp tomato concentrate
5 tbsp melted butter
CRACK LOBSTER CLAWS AND CUT BODY AND TAIL INTO FOUR OR FIVE PIECES.
Sauté diced carrots and onion with 2 tablespoons butter for 5 minutes.
Add bay leaf, thyme, parsley and lobster.
Cook until lobster turns red, about 5 minutes.
Add 2 tablespoons cognac and ignite.
Add white wine and broth.
Simmer 20 minutes.
Remove meat from lobster, reserving shells and broth.
Melt 3 tablespoons butter in a saucepan.
Cook, stirring constantly for 2 minutes.
Add 3 cups boiling milk all at once and whisk until smooth.
Crush lobster shells and add to sauce.
Add reserve broth with vegetables and simmer, covered, 1 hour.
Strain through a sieve.
Heat to boiling and add 3 tablespoons cream and 3 tablespoons tomato concentrate or
puree for colour.
Add the lobster, cut into small cubes, before serving,
Add remaining cognac.
This is just one of the delightfully delicious recipes from around the world which will
soon be featured in our fully illustrated series of Gourmet Fisherman Cookbooks.
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