Fricassee De Homard Au Sauternes Lobster Stew With Sauternes Recipes

FRICASSEE DE HOMARD AU SAUTERNES (LOBSTER STEW WITH SAUTERNES)

Steps:

• Plunge knife where tail and body meet, killing lobster. Break off claws, tear off tails and cut main body in half lengthwise. Remove and reserve coral and liver of each lobster. Crack claws on both sides. Cut main bodies into quarters.
• Heat oil in very large casserole and add lobster pieces. Sprinkle with salt and pepper. Cook, stirring, about one minute. Cover closely and let cook about 8 minutes.
• Add butter, carrots and shallots and stir. Continue cooking, covered, about 5 minutes longer. As mixture cooks stir occasionally.
• Add wine and cover. Continue cooking about 2 minutes.
• Remove claw and tail pieces from casserole. Leave juices. When meaty lobster pieces are cool enough to handle, remove meat. Discard shells. Use remaining shells (head and feelers) to prepare sauce.
• We chopped reserved lobster shells, using a food processor. If you do this, be certain your processor has heavy-duty motor. If there is any doubt, chop carcass of the lobster as finely as possible and put pieces through a food mill. If you use food processor, put carcass into container and blend as thoroughly as possible.
• Scrape chopped, blended and crushed lobster back into casserole. Bring to boil and let simmer about 2 minutes. Add cream and stir. Bring to boil. Cover and cook 10 more minutes.
• Line mixing bowl with fine sieve and pour in lobster mixture. Press to extract as much liquid as possible. There should be about 3 cups.
• Put sauce into saucepan and bring to boil. Cook over high heat, stirring often with wire whisk or flat-bottom wooden spoon, 15 to 20 minutes or until reduced to exactly 2 cups.
• Put sauce into container of electric blender. Drain coral and liver and add. Blend as thoroughly as possible. Return to saucepan, add a little salt and pepper and heat gently.
• Spoon equal portions of sauce onto four serving dishes. Spoon equal amount of rice mixture into mound in center of each serving. Arrange equal portions of lobster meat around each mound of rice and serve.

JOëL ROBUCHON'S LOBSTER IN SAUTERNES

Steps:

• In a stockpot just large enough to hold the lobsters, add 3 inches of water and 1 tablespoon of salt. When the water boils, add the lobster bodies, return water to a boil and poach for 3 minutes. Remove lobsters and twist off the legs and discard. Remove the large claws and knuckles and return them to the pot. Boil for 2 minutes, remove, rinse under cold water and when cool enough to handle crack the claws and knuckles and remove the meat. Set aside.
• In a cocotte or a casserole with a lid just large enough to hold the lobsters snugly, melt 2 tablespoons of butter over medium-high heat. Cut the carrots into thin rounds and sauté them. Melt 2 more tablespoons of butter in the pan with the carrots. Add the onions and a pinch of salt and sauté until the onions are soft but not brown. Add the Sauternes, orange juice, the remaining butter, the ginger, the saffron, a pinch of salt and a few grinds of pepper. Bring to a boil.
• Add the lobster bodies, return the liquid to a boil, cover and boil for 4 minutes. Remove the pan from the heat and let it sit, covered, for 3 minutes.
• Remove the lobsters and split them in half lengthwise using a heavy chef's knife. Remove the meat and discard the shells.
• Add the claw meat to the liquid and warm it over a low flame. Arrange the tail meat on plates, and distribute the claw meat equally. If necessary, reduce the liquid, season with sea salt and pepper and stir in parsley. Divide the reduction evenly among the lobsters.