Recipe courtesy of John Tesar
Show: Chef Du Jour
Episode: John Tesar
Total:
1 hr 40 min
Active:
40 min
Level:
Easy

Ingredients

Directions

Bring court bouillion, carrot and leek to a boil then let simmer. Cook lobster in simmering bouillion for 3 minutes then cool in a bowl of ice water. Remove from the water when cool. Dry off lobster and proceed to remove all the meat from the shell (reserve the body meat and shell for the stock). In a saucepan, combine 2 ounces of whole butter, the chopped vegetables, the chopped lobster shells, 1 bay leaf, and 1 sprig of thyme. Cook until vegetables are soft, cover with water, then simmer until desired flavor and vegetables are tender. Strain stock and reserve 4 ounces. In a clean sauce pan add reserved stock and Merlot, red wine vinegar and reduce until almost all liquid is gone. Cut remaining butter into cubes and slowly whip butter into reduced sauce over a low flame. When sauce is finished, season with salt, cayenne pepper, and drops of lemon juice. Continue to simmer sauce on low flame. Add blanched lobster meat and let sit for 4 to 6 minutes in sauce. Then place warm lobster pieces in bowl and drizzle sauce around lobster. Garnish with the softened vegetables and a dollop of caviar on top. Chopped chive and chive oil are an optional garnish.

More from:

Labor Day

IDEAS YOU'LL LOVE

Mexican Tortilla Casserole

Recipe courtesy of Ree Drummond

Potato Casserole

Recipe courtesy of Trisha Yearwood

Easy Lobster Paella

Recipe courtesy of Ina Garten

Lobster Rolls

Recipe courtesy of Jamie Deen|Bobby Deen

Cheesy Refried Bean Casserole

Recipe courtesy of Ree Drummond

Cheesy Potato Casserole

Recipe courtesy of Gina Neely|Pat Neely

Chicken Cordon Bleu Casserole

Recipe courtesy of Ree Drummond

Lobster Mac and Cheese

Recipe courtesy of Ina Garten

Breakfast Sausage Casserole

Recipe courtesy of Trisha Yearwood

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking