Homard Au Beurre Lobster With White Butter And Artichoke And Mushroom Salad Recipes

LOBSTER THERMIDOR

Steps:

• Cut the lobster in half lengthwise, and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.
• Melt the butter in a large skillet over medium heat. Add the shallot; cook and stir until tender. Mix in the fish stock, white wine and double cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper.
• Preheat your oven's broiler.
• Place the lobster halves on a broiling pan or baking sheet, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan cheese over the top.
• Broil for 3 to 4 minutes, just until golden brown. Serve immediately.

LOBSTER BUTTER

Steps:

• Heat oven to 300 degrees. Put lobster shells on the largest sheet pan you can fit in the oven, and allow them to dry and roast, about 15 to 20 minutes. Remove and set aside.
• Meanwhile, melt 1 stick butter per lobster in a large bowl or double boiler set over simmering water, making sure bowl does not touch the surface of water. Add lobster shells to the melted butter and simmer gently, without boiling, for about 20 minutes.
• Strain the melted butter through a cheesecloth-lined sieve into another bowl, then set that bowl into ice to chill. Cover bowl and refrigerate to set, then skim off the top and discard any liquids. Use within a few days, or freeze for up to a few weeks.

LOBSTER BUTTER - BEURRE DE HOMARD

Steps:

• Place all ingredients in the container of a food processor and whirl until completely incorporated.
• Taste and correct seasoning if necessary.
• Pack into a small mold, pretty dish or roll into a cylinder and refrigerate.
• To serve: spoon onto hot, grilled fish or seafood and allow to melt.

SPAGHETTI HOMARD-LOBSTER

Steps:

• Start by dividing the 8 quarts water evenly between 2 pots. Add 2 tablespoons salt to each pot, and bring both pots to a rolling boil. (One is for the lobster, and the other one is for the spaghetti.) Lobsters live in the sea, and the best lobster you'll ever eat will be when you are on a ship or near the shore and the lobster is boiled in seawater. So, before you add the lobster, salt the water. When it is as salty as the sea, slide in the live lobster. You need to cook a lobster for about 5 minutes per pound (455 g), which is about 12 minutes for this lobster. If you don't want to look at the live lobster as it boils, you are probably someone who likes to have sex with the light off. That's okay.
• Measure the spaghetti. To do that, make the size of a quarter with your thumb and index finger; 1 portion of pasta is what fits into that "hole." Measure 2 portions and add them to the second pot of boiling water. Cook the pasta according to the instructions on the package. We don't make our own spaghetti, so we don't expect you to, either. Drain it, then disregard the "canons of pasta" and go ahead and rinse it under cold running water. Toss it with the olive oil so it doesn't stick together and keep it at room temperature nearby.
• The lobster will be cooked by now. With your trusty long tongs, take it out of the water and put it in a bowl. Let it cool down until you can touch it with your hands, then remove the claws and the knuckles. Crack the claws with a knife or with a cracker, whichever you feel most comfortable using. Take the tail off the torso and crack it in two. (See the diagram on page 28 to see how to cut the lobster.) Everything is still in the shell, and you want to leave it like that. Put the claws, knuckles, and tail pieces in a bowl and put the bowl aside.
• Now you will be left with the torso. Hack it into 4 or 5 rough chunks with a cleaver. If that's too dramatic, use a large knife. Keep them separate from the other pieces.
• Next comes the sauce: In a large stockpot, combine the torso pieces, cream, butter, brandy, tarragon, garlic, and the remaining 2 cups water. Place over medium heat until the mixture starts to bubble. Reduce the heat to very low and simmer gently for 30 minutes, making sure it doesn't reduce too much. You need about 1 cup (250 ml) liquid left.
• Filter out all the parts, toss them away, and keep just the cream. You don't want the cream runny; instead, it should nicely coat the back of a spoon. Season with salt and pepper.
• In a large, shallow pan, warm together the lobster cream and the lobster pieces over medium heat. Add the spaghetti and bacon and twirl all the ingredients around with a wooden spoon for 3 to 4 minutes to heat through. Garnish with the parsley and serve family style (turn on the TV and start arguing).