American Lobster
Main Dishes • American
Description
Recipe taken from the book 'Seafood. Very Simple'.
Ingredients
- Lobster tails 1 piece
- Shallot 1 head
- Celery salt 1 piece
- Onion 1 head
- Olive Oil 1 tablespoon
- Apple Wine to taste
- Fish Oil 2 tablespoons
- Tomato Puree to taste
- Sherry 0 fl oz
- Butter 0 oz
- Cayenne Pepper a pinch
Step-by-Step Guide
Step 1
From the fresh lobster, while keeping all its juice, detach the neck, clean it, slice into scallops, and place in a saucepan.
Step 2
Remove the lobster's back, clean the stomach, cut it into portion-sized pieces, and place in the saucepan.
Step 3
Extract the meat from the legs, chop it, and add it to the saucepan.
Step 4
Pour the lobster's juice over the lobster in the saucepan, season with salt and pepper, and simmer covered, adding a few tablespoons of fish stock if necessary, over low heat for 15 minutes.
Step 5
Prepare the sauce. For this, blend the blanched shallot, a piece of celery, and finely chop the regular onion, pour in 1 tablespoon of olive oil, and half white wine with strong fish stock, boil several times, and remove all fat.
Step 6
Add the juice from the live lobster, a piece of floury butter, tomato puree, and a shot of sherry.
Step 7
Reduce to the desired thickness and strain.
Step 8
From the cooked lobster, remove the innards and white fatty parts, pass them through a fine sieve, and combine with the sauce over steam, avoiding boiling.
Step 9
In the finished hot sauce, add a piece of butter and a little cayenne pepper 15 minutes before serving.
Step 10
Keep covered over steam (in a pot with hot water) until serving.
Step 11
When serving, pour the American sauce over the lobster.
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