And I Can Cook, Too

Wednesday, July 26, 2006

Poached Lobster with Beurre Rouge

For the Lobster:
One Lobster Tail per person, overwhelmingly preferably fresh

Court Bouillon (recipe follows)

½ C. Celery, roughly chopped
1 C. Sweet Onion, roughly chopped
½ C. Carrots, roughly chopped
1 C. White Wine (NOT Chardonnay. NEVER use Chardonnay.)
1 Tbsp. Lemon Juice
1 Bouquet Garni (Peppercorns, Bay Leaves, Parsley Stems, and Thyme wrapped in a small piece of cheesecloth and tied closed. If you don’t have cheesecloth, just throw everything in and pick it out later)
Water

For the Beurre Rouge:

1 C. dry Red Wine (I always pour a generous cup)
2 Shallots, minced
1 stick cold Unsalted Butter, cut into pieces
2 Tbsp. Heavy Cream
Salt & White Pepper to taste


Using scissors, open the Lobster Tails by cutting a line through the top of the shell down to the tail. Pry slightly open.

In a stockpot, add all the Court Bouillon ingredients and enough water so that the Lobster Tails will be covered when you add them. Bring the water to a boil, and then reduce to a simmer. Add the Lobster Tail, and cook, uncovered and without boiling, for about 15 minutes. Remove the Lobster from the water and pull the meat through the open top of the shell, allowing the tail section to remain attached. Rest the meat on top of the shell.

While the Lobster is cooking:

Put the shallots in an un-buttered sauté pan. Cover with the wine. Bring to a simmer, and continue to simmer until the wine has been reduced to 1/8 cup. Whisk in the butter, a few pieces at a time, until it has all been incorporated. Add the heavy cream. Taste, and add salt and pepper, if desired. Drizzle on the Lobster Tails, and serve.

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