Craving the tender, flavorful, white meat of an American Lobster?
I think you'll really enjoy this next recipe here...that uses ample amounts of white wine to douse the lobster meat, and a healthy balance between extra virgin olive oil and butter - to keep the meal heart-healthy and still totally bib-ready delicious...
This recipe is for four people and will take us approximately an hour and fifteen minutes for both preparation and cooking time. Ready. Set. Go!
The ingredients that we are going to need for this recipe are the following:
In a big pot with a lot of boiling water (brought to a rolling boil), submerge the lobster in the water, head first.
After you remove it, remove the claws, cut the head and the body in five or six pieces. Make sure to have the proper knife ware beforehand!
Place your lobster pieces in a bowl.
You then peel the tomatoes and cut them in large pieces.
Warm up two tablespoons of extra virgin olive oil in a large frying pan. You add in your pan the lobster pieces and the claws as well (that you’ve already cracked open).
You stir and when the lobster pieces become lightly brown, remove them from the flame.
You finely chop the carrot and shallots, and saute in a different pan with a tablespoon of extra virgin olive oil.
In that pan now, you add the lobster pieces and the brandy.
When it starts boiling, you flambé the brandy by lighting it with a match.
ATTENTION: Please be careful when flambéing! Sudden flames occur!
Immediately add the fresh tomatoes, and the tomato paste, our white wine (Pinot Grigio), another glass and a half of water, and your tied bunch of herbs.
Now add sea salt, fresh ground pepper, cayenne pepper as well.
Let them boil in a high flame together for twenty to thirty minutes.
Strain the lobster pieces and put them in a large deep serving plate, and keep them warm.
Put your leftover sauce in a smaller pot, and re-boil it on a higher flame for several minutes until only 1/3 of the sauce remains, in a thickened texture.
Add now a large cube of fresh butter that you’ve mixed with a tablespoon of flour.
(Tip: you can leave the butter cube out of the fridge while cooking, so that when you add it int the sauce it’s already at room temperature).
Add the butter/flour mixture into the sauce pan, while its still boiling.
Remove now from the flame, and pour the sauce on top of the lobster pieces. Sprinkle with finely chopped parsley.
Serve with aromatic basmati rice, or mashed sweet potatoes for a more classic meal...and a glass of sparkling wine!
Time to bib up! Yum, Lobster!
Cheers and enjoy!
Hungry for more wine recipes?
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|New Jersey Wineries › Cooking With Wine › American Lobster|
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