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Lobster Recipes
Entrees
Maine Lobster
Fricassee with Savory Root Vegetables & a Hint
of Sherry
2 ounces parsnip (medium chop)
2 ounces carrot (medium chop)
2 ounces sweet potato (medium dice)
6 ounces small red potatoes
4 small boiling onion (peel)
2 garlic cloves (crushed)
2 cups cold water
2 live 1¼# Maine lobster
2 Tablespoon unsalted butter
1 teaspoon parsley (finely chopped)
¼ teaspoon savory (finely chopped)
¼ teaspoon rosemary (finely chopped)
¼ teaspoon sage (finely chopped)
¼ teaspoon thyme (finely chopped)
1 Tablespoon all purpose flour
2 Tablespoons sherry
½ cup heavy cream
To taste salt
To taste ground white pepper
In a large saucepan place the parsnip, carrot,
sweet potato, red potato, onion, garlic and
cold water. Cover and cook over medium high
heat. When the vegetable water comes to a boil
cook for 5 minutes. Add the lobsters to the
vegetables, cover and cook for 4 minutes.
Remove lobsters and submerge them in ice water
until cooled. Strain the vegetables and save
1½ cups of the cooking liquid. Set both
vegetables and liquid aside.
Remove the claws and knuckles from the
lobsters. Shuck both and discard shells and
cartilage. Discard the body. Cut the tail in
half lengthwise. Rinse and remove the sand
tract from the tail.
In a pan over low heat melt butter. Add
lobster and vegetables to the butter. Sauté
for a minute. Stir in flour and herbs. Add
sherry, 1½ cups liquid from vegetables and
cream. Raise heat to medium low. Let lobster
cook for roughly 6 minutes then remove it from
the pan and place it in a large bowl.
Season sauce and vegetables with salt and
pepper. Increase heat to high and simmer sauce
until thickened. Add to lobsters in bowl.
Makes 2 servings
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Questions and wholesale inquiries
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ayup@coastallobster.com