Joël Robuchons Lobster In Sauternes Recipes
JOëL ROBUCHON'S LOBSTER IN SAUTERNES
The great Joël Robuchon had interesting things to say about lobsters, some of which may be taken with a grain of sel, for example his preference for Brittany lobsters, especially those from Finistère, over the American variety. But his tender description of their lovemaking when the female has molted while the male is still in his armor is touching, as is his account of the lobster's suicidal affection for the conger eel. This recipe for lobster in Sauternes is divine.
Provided by Jason Epstein
Categories appetizer, main course
Time 1h
Yield 2 main-course servings, 4 first-course
Number Of Ingredients 12
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.
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- Mashed Potatoes, Kind of Robuchon-Style. Here, the chef's most famous dish, purée de pommes de terre, is reimagined by the late chef, author, and television host Anthony Bourdain.
- Chicken Tagine with Artichoke Hearts and Peas. A spiced broth adds layers of flavor in this tagine recipe from Robuchon. Artichoke hearts bring a lovely spring element to the dish — for a simple shortcut, you can use frozen artichoke hearts.
- Two-Mushroom Velouté. White mushrooms and shiitake mushrooms blend with lemon juice, garlic, and coriander to make this elegant recipe. The secret to this soup is a little crème fraîche.
- Sautéed Bass with Lemongrass. "When you travel a lot," Robuchon said, "you pick up ideas all over the place." Thai ingredients were the inspiration for this dish, and Robuchon brought his classic French techniques.
- Eggplant Compote. Steaming the eggplant first is the key to this dish's soft texture. Tomato, cumin, sweet paprika, and garlic provide layers of deep flavor while white wine vinegar and lemon zest wake everything up.
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