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| General Category : Main Course |
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| Food Group : Seafood-Crustacean, Eggs, Vegetables, Cheese/Other Dairy |
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| Preparation Method : Boil/Simmer |
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| Other Criteria : Valentine's Day |
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There are few seafood dishes as rich and luxuriant as this American classic. Cooking the lobster shells adds intense flavour. Serve with white rice or baguette. Warm any leftovers gently without bringing to a boil.
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Ingredients
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2 slices gingerroot |
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1-1/2 tsp (7 mL) salt |
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1 or 2 lobsters (about 2 lb/1 kg total) |
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1 tbsp (15 mL) butter |
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1/4 cup (60 mL) finely chopped shallots or onion |
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2 tsp (10 mL) tomato paste |
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1/4 tsp (1 mL) paprika |
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Pinch each nutmeg, white pepper and cayenne pepper |
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1/2 cup (125 mL) dry white wine |
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2/3 cup (150 mL) whipping cream |
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1 egg yolk |
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2 tbsp (30 mL) dry sherry or white wine |
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2 tbsp (30 mL) finely chopped fresh parsley |
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Preparation
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In large saucepan, bring 5 cups/1.25 L water, ginger and salt to boil over high heat; add lobster head first and cover. Steam until lobster shell turns red but meat is just short of fully cooked, 6 to 8 minutes. Using tongs, remove lobster; cool under cold running water.
Strain 1 cup/250 mL of the cooking liquid through fine sieve; set aside. Remove meat from lobster, retaining shells; cut meat into large chunks. Discard lungs (long yellowish-white sacs hanging on outside of inner body shell); chop or break apart shells into 2-inch/5 cm pieces (some of the tougher shells can be larger).
In saucepan, melt butter over medium heat; cook shallots until soft, about 3 minutes. Stir in tomato paste, paprika, nutmeg, pepper and cayenne pepper; cook, stirring, for 30 seconds. Add shells; cook, stirring, for 2 minutes. Stir in wine and reserved cooking liquid. Bring to boil; reduce heat and simmer, covered, for 20 minutes. Strain through fine sieve into clean saucepan. Stir in cream; simmer over medium heat until liquid is reduced to half, 10 to 12 minutes. Add lobster meat and return to low simmer; cook for 1 minute.
Meanwhile, beat yolk with sherry; whisk in 1/4 cup/60 mL of the sauce. Stir into saucepan and cook until heated through and thick enough to coat spoon, 1 to 2 minutes; do not boil. Stir in parsley.
Makes 2 generous servings.
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Nutritional information
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Per serving: about 508 cal, 28 g pro, 37 g total fat (22 g sat. fat), 10 g carb, 1 g fibre, 306 mg chol, 895 mg sodium. % RDI: 15% calcium, 12% iron, 46% vit A, 12% vit C, 17% folate.
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Source
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Homemakers Magazine: Feb./Mar. 2006
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