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Lobster
Recipes
Soups
Autumn Lobster Stew
(Serves 4)
5 sprigs parsley (fresh)
5 sprigs thyme (fresh)
5 leaves sage (fresh)
4 leaves bay leaf (dried)
6 each black peppercorns
4 each 1-1/2 lb. live Maine lobster
2 ears corn
4 each garlic cloves (crushed)
3 cups cognac
2 quarts heavy cream
8 small shallots (whole & peeled)
1/3 cup butternut squash (small dice)
1/3 cup pumpkin (small dice)
1/3 cup acorn squash (small dice)
1/3 cup red bliss potato (small dice)
1/3 cup celery (minced)
To taste salt
To taste ground white pepper
2 tablespoons parsley (fresh, chopped)
3 tablespoons clarified butter (unsalted)
Prepare a bouquet garnet: wrap parsley sprigs, thyme,
sage, bay leaf, and peppercorns in cheesecloth & tie with
butchers string. Set this aside. Steam the lobster for
five minutes. Shock them in ice water until cool. Shuck
the lobsters. Save the shells & bodies. Remove the
cartilage from the claws and discard. Cut the tail in half
lengthwise. Refrigerate the meat. Remove corn kernels from
cob and refrigerate. Reserve cobs for later use. Rinse the
shells and bodies thoroughly. Place the lobster shells &
bodies into a roasting pan. Roast at 400°F until they
become very aromatic. Remove pan from oven and place on
stovetop over high heat. Add garlic and stir for one
minute. Deglaze pan with cognac making sure to scrape the
pan bottom. Boil or flame cognac to remove alcohol. Reduce
heat to medium. Add the bouquet and corncobs. Stir in
cream. Bring to a simmer and reduce by half. Strain
through a fine mesh strainer or cheesecloth. Reserve the
liquid. Discard the rest. Clean and prepare all vegetables
to specified shapes. In a sauté pan over high heat, sear
shallot, squashes and potato. Cook until golden brown and
cooked 3/4 of the way through. Add lobster meat, celery
and corn. Toss and cook for one minute. Reduce heat to
medium. Add cognac lobster cream reduction. Bring to a
simmer. Season to taste with salt and white pepper. Remove
from heat. With a slotted spoon, remove vegetables from
the pan. Place in the center of a large bowl (piled high).
Place lobster meat on top of the vegetables. Gently pour
the liquid over the lobster and vegetables. Sprinkle with
chopped parsley.
Chef Charles Butler
The Waterfront Restaurant
People Choice Award
1999 Great Taste of Maine
Lobster Governor's Tasting
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