Joël Robuchons Lobster In Sauternes Recipes

MEDALLIONS OF MAINE LOBSTER WITH LEEKS AND SAUTERNES RECIPE

Steps:

• In a 15" braising pan, sauté carrots on high heat for 2 minutes. Add Sauternes and reduce by half. Add chicken stock and bring to a boil. Take 6" skewers and run them the length of the lobster's tail. This keeps the tail form curling while cooking. Add the lobsters to the pan along with the ginger. Cover and cook until done (about 5 1/2 minutes). When done, remove all the meat from the lobster and slice tail into 5 medallions. Arrange around plate, leaving a space in the middle for garnish. Strain cooking liquid into a 5 inch sauce pot, add 1/2 cup heavy cream and reduce by 1/3. Finish by mounting with butter to desired thickness. Add salt and pepper and chopped chives. Spoon onto medallions. Garnish with fresh fettucine, tossed in butter and parsley.

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.