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Categories:
lobster olive oil carrot onion tomato brandy clove garlic fresh tarragon fish stock white wine tomato paste heavy cream butter mushrooms cayenne pepper
Viewed: 54 - Published at: 9 years agoIngredients
- two lobster tails
- olive oil
- 1 carrot, diced
- 1/2 onion, diced
- 1 leek, diced
- 1 tomato, diced
- 1/3 cup brandy
- 1 clove garlic, minced
- 1 Tb fresh tarragon, chopped
- 1 cup fish stock
- 2 cups white wine
- 1 tablespoon tomato paste
- 1/3 cup heavy cream
- 3 tablespoons butter
- 10-15 morrel mushrooms
- cayenne pepper
Method
- Add enough olive oil to coat the bottom of a heavy saucepan, and place over medium high heat. Cook the lobster tails until the shells appear bright red. Remove the lobster, turn the heat down to medium, and add the onions, leek and carrot. Cook a few minutes until soft. During this time remove the tail meat in once piece from the shells and set aside. Add the shells back to the vegetables and add the brandy. Light with a match, and stir and shake pan until flames subside. Add the fish stock, white wine, tarragon, tomato paste and garlic. Bring to a simmer, and allow to simmer for one hour.
- Strain liquid through a chessecloth into a saucepan. Add cream and bring to a simmer. Season to taste with cayenne pepper and salt. Keep warm.
- In a saute pan melt butter over medium heat. Cook morrel mushrooms several minutes until soft. Chop lobster meat into bite sized chunks. Add lobster to the mushrooms, cook for 2 minutes. Add sauce to lobster and mushrooms and bring to simmer. Simmer until lobster is completely cooked though, if not so already. Serve with bread or rice.
