Lobster Americaine Food
LOBSTER à L'ARMORICAINE
Provided by Daniel J. Wakin
Categories dinner, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Prepare the lobsters by placing the blade of a sharp, heavy knife or cleaver crosswise against the back of the head, and using a kitchen mallet to strike the top of the blade, driving it down. Remove the claws and knuckles, separate them, and crack them with the mallet. Twist tails from the bodies. Cut each tail crosswise into four pieces, and set aside. Cut each lobster body in half lengthwise; remove and reserve the greenish-gray tomalley and any roe. Rinse the bodies under cool water and set aside.
- Place a large casserole or other wide, deep pan over medium heat. Add the oil and 2 tablespoons of the butter. Add the pieces of lobster tail and the knuckles, and stir until the shells are red, 2 to 3 minutes. Transfer to a large plate. Add the claws and lobster bodies, and stir again until red, about 3 to 5 minutes. Transfer to the plate and allow to cool.
- Remove the lobster meat from the claws, knuckles and tail pieces, and set aside. In a cup combine 2 tablespoons of butter with the reserved tomalley or roe, and mash to a paste; set aside.
- Drain the butter and oil from the pan and return the pan to medium heat. Return the lobster bodies to the pan. Add the shallots, garlic and cayenne pepper. Pour in the wine, fish fumet or clam broth, and Cognac. Add tomatoes, passata or tomato purée or sauce, and the whole sprigs of parsley. Add the reserved butter-tomalley paste. Cover, bring to a boil, then reduce heat to low and simmer for 20 minutes.
- Warm a serving dish. Pour the sauce through a fine-mesh strainer into a clean saucepan, discarding shells and solids. Return sauce to high heat and boil until reduced by two-thirds. Season to taste with salt and pepper. Add reserved lobster meat to the sauce and heat just until thoroughly hot.
- Remove pan from heat. Arrange the pieces of lobster meat in the serving dish. Stir the remaining 2 tablespoons of butter, bit by bit, into the sauce. Pour the sauce over the lobster, and garnish with the finely chopped parsley, chervil and tarragon. If desired, serve with rice.
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- To prepare the lobsters, plunge a heavy chef's knife through each head just above the eyes, making sure the knife goes all the way through the head. Pull the knife in a downward motion between the eyes. Twist off claws where they join the bodies; set claws aside. Twist off tails from the bodies. Reserve bodies. Place tails on a cutting board; press to flatten. Cut in half lengthwise. Remove the vein that runs down the center of each tail. Cover and refrigerate tails.
- Bring a large saucepan of water to a boil. Add claws to boiling water; cook 5 minutes. Remove claws from pan, and cool. Separate knuckles from claws. Remove meat from knuckles and claws.
- To prepare sauce, heat canola oil in a large, shallow saucepan over medium-high heat. Add lobster bodies to pan; cook for 5 minutes, stirring occasionally. Add shallots and garlic; sauté 1 minute. Add peppercorns and tomato paste; reduce heat to medium, and cook 1 minute, stirring constantly. Stir in brandy and vermouth; cook until liquid is reduced by half (about 5 minutes). Add 2 cups Shrimp Stock; bring to a boil. Reduce heat to low, and simmer 10 minutes. Add cream, basil, and tarragon; simmer for 5 minutes. Strain mixture through a fine sieve over a bowl. Discard solids. Stir in 1/4 teaspoon salt and ground white pepper. Keep warm.
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