Broiled Lobster Tail with Sauce Armoricaine
- 1 (6 pound) spiny lobster
- 6 tablespoons clarified butter
- 1/2 cup diced onion
- 1/4 cup scallion, thinly sliced white part only
- 1 clove garlic, crushed
- 1/2 cup diced carrot
- 4 parsley stalks, finely chopped
- 1 bay leaf
- 2 sprigs thyme or 1/2 teaspoon dried thyme
- 1/4 cup brandy
- 1/2 cup dry white wine
- 5/8 cup fish stock
- 10 ounces tomato, peeled and roughly chopped
- Freshly ground salt
- Freshly ground black pepper
- 1 teaspoon curry powder
- 2 egg yolks
- 2 tablespoons cream
Preheat oven to broil. Remove lobster head and rinse well. Remove claws, and legs. Remove meat from claws and cut up roughly. Break up lobster shell. Split lobster tail down the center, careful not to cut all the way through.
In a large casserole dish or roasting pan, add 3 tablespoons clarified butter, the onion, scallion, garlic, and carrot. Saute over medium heat for a few minutes. Add parsley stalks, bay leaf, and thyme. Add the lobster head, claws, and legs. Saute until the shells turn bright red.
Meanwhile, brush a broiler rack with rest of clarified butter. Place lobster tail on rack, cut side down. Broil for 8 minutes. Turn, drizzle cut side with a little clarified butter and cook another 6 minutes. Remove the flesh from the shell and cut into chunks. Keep warm on a heated serving dish.
Pass the sauce through a sieve into a small, clean pan. Add curry powder. Whisk together egg yolks and cream. Whisk into sauce, stirring quickly to avoid curdling. Pour sauce over lobster pieces to serve.
Recipe courtesy of Graham Kerr
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Bobby Flay