Fricassee de Homard Au Sauternes Lobster stew with Sauternes - live lobsters

Method

• 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.