- 1 (1 1/4-pound) lobster
- 4 filet mignons (6 to 7-ounces each), trimmed
- 2 teaspoons Essence, recipe follows
- 1/2 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons cold unsalted butter
- 2 teaspoons freshly chopped tarragon leaves
- White pepper
- 4 cups mashed or pan-fried potatoes
- Tarragon Veal Reduction Sauce, recipe follows
Set a large, 6-quart stock pot, 3/4 filled with water over high heat and bring to a boil. Immerse the lobster into the water and boil for 7 minutes. Remove immediately from the water and transfer to an ice bath to cool for 5 minutes. Remove lobster from the water and crack the shell to remove both the tail meat as well as the 2 claws - leaving in 1 piece each if possible. Set the shelled claw and tail meat aside as you prepare the rest of the dish.
Press the filets gently with your hands if necessary to flatten to a uniform thickness of about 2 1/4 to 2 1/2-inches. Use a sharp paring knife to cut a hole straight through the center of each fillet, top to bottom. Insert the handle of a wooden spoon through the hole to expand it - the hole should be about 1/3 to1/2-inch in diameter .
Preheat the oven to 400 degrees F.
Season the filets on both sides with the Essence, salt and pepper. Set a 10-inch saute pan over medium-high heat and add the olive oil. Place the filets in the pan and sear until golden brown on 1 side, about 2 minutes. Remove from the pan and allow to cool, seared side up, on a large plate or platter. Once cool enough to handle, stuff the lobster into the hole by halving the tail meat lengthwise, and inserting the thin end of the tail through the hole on the seared side until it begins to come out the other end. Insert the claws into the 2 remaining filets in the same manner, being sure that the pincers face out and that the seared sides are up. Return the saute pan used to sear the fillet on the first side to medium-high heat and place the stuffed filets in the pan with the butter. Cook until seared and well caramelized on the second (uncooked) side, about 2 minutes. Remove the pan from the heat, sprinkle the chopped tarragon over the lobster and season lightly with salt and white pepper. Spoon the melted butter from the bottom of the pan over the lobster meat and over the tops of the filets. Place the pan in the oven and cook until the filets are medium-rare, about 4 minutes. Remove from the oven and serve with potatoes and the Tarragon Veal Reduction Sauce.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.
Tarragon Veal Reduction Sauce:
- 2 tablespoons unsalted butter, divided
- 2 tablespoons minced shallots
- 1/4 cup brandy
- 1 (1-pound) lobster, cooked and meat chopped, optional
- 1 cup reduced veal stock
- 2 tablespoons heavy cream
- 2 teaspoons chopped fresh tarragon leaves
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Set a 10-inch saute pan over medium-high heat, and add 1 tablespoon of the butter. Once the butter has melted, add the shallots to the pan and saute, stirring once or twice until the shallots are lightly caramelized, about 1 minute. Remove the pan from the heat, add the brandy. Ignite the brandy with a long kitchen match and let burn until the flame subsides. Return the pan to the heat. Add the lobster meat, if using, and veal stock to the pan and cook for 3 minutes. Add the heavy cream, tarragon, salt and pepper to the pan and cook for 1 minute longer. Remove the sauce from the heat and swirl in the remaining tablespoon of butter.
Yield: about 1 cup