Fricassee De Homard Au Sauternes Lobster Stew With Sauternes Recipes

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LOBSTER FRICASSEE



Lobster Fricassee image

I found this in the ADA's Easy & Elegant Entrees. This is good and a nice change for a good meal, low in sugar & fat.

Provided by Manami

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 cups shelled lobster meat, cut into bite size pieces
1/4 cup lowfat margarine
3/4 lb button mushroom, cooked & sliced
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 cup skim milk
1/4 cup all-purpose flour
1/4 teaspoon paprika
2 cups cooked brown rice or 2 cups cooked whole wheat pasta
parsley sprig, chopped garnish
salt, to taste
fresh ground coarse black pepper, to taste

Steps:

  • Melt the margarine in a saucepan; add the mushrooms, garlic powder, & onion powder.
  • Saute 5-6 minutes.
  • Whisk the milk and flour in a small bowl, whisking quickly to eliminate any lumps.
  • Pour the milk mixture into the mushroom mixture; mix thoroughly, and continue cooking 3-4 minutes.
  • Add the lobster, paprika, and salt & pepper to taste.
  • Continue cooking 5-10 minutes until lobster is heated through.
  • Spread rice or pasta onto a serving platter.
  • Spoon lobster and sauce over the top.
  • Garnish with parsley & then serve.

Nutrition Facts : Calories 171.7, Fat 1.3, SaturatedFat 0.3, Cholesterol 0.6, Sodium 24.1, Carbohydrate 34, Fiber 3, Sugar 1.8, Protein 7

FRICASSEE DE HOMARD AU SAUTERNES (LOBSTER STEW WITH SAUTERNES)



Fricassee de Homard Au Sauternes (Lobster stew with Sauternes) image

Provided by Craig Claiborne

Categories     project, main course

Time 1h10m

Yield 4 servings

Number Of Ingredients 10

4 live lobsters, each about 1 1/2 pounds
2 tablespoons corn, peanut or vegetable oil
Salt to taste if desired
Freshly ground pepper to taste
1 tablespoon butter
3/4 cup carrots, trimmed and scraped and cut into very small cubes
3/4 cup finely chopped shallots
2 cups genuine imported Sauternes
3 cups heavy cream
1 cup wild rice plus regular rice, cooked according to package directions

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.

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