Recipe courtesy of Jean-Luc Le Guern
Total:
1 hr 10 min
Active:
45 min
Yield:
4 servings
Level:
Advanced

Ingredients

Directions

Split the lobsters lengthwise using a large chef's knife. Pour the liquid into a small bowl, and remove the liver and set aside. Discard the stomach (the small sac behind the eyes). Remove the claws and the legs and set aside. Slice down through the tail meat and the shell at the point of the natural hinges. Slice the body into pieces of the same approximate size.

Melt 4 ounces of the butter in a large heavy saucepan. When the butter starts to turn the color of a hazelnut, add the lobster pieces and sprinkle with salt and pepper. Add the carrots, tomatoes and tomato paste, and cook over high heat for 10 minutes, turning lobsters often. Once they have turned red all over, remove the lobsters from the saucepan and set aside.

Make the roux by combining the flour and the remaining butter in a separate saucepan. Stirring constantly, heat and mix until you have a light golden paste. Remove the roux to a small bowl.

To the carrot and tomato mixture, add the shallots, and sizzle for 1 minute without burning. Add the Calvados, ignite, and when the flame dies out, add the cream. Using a whisk, add the roux mixture, and stir until smooth. Bring the sauce slowly to a boil.

In a separate bowl, mix the reserved livers and lemon juice together, and add salt, pepper, and cayenne pepper. Add the liver mixture to the sauce and cook for about 5 minutes. You may cook the sauce longer to reduce and thicken it. Once it has reached its desired consistency, add the parsley.

To serve, place the lobster pieces on a plate to recreate the shape of the lobster and set the claws on each side. Pour the sauce over the lobsters.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Lobster Ravioli with Crabmeat Cream Sauce

Recipe courtesy of Lilly's Gastronomia Italiana

Lobster Mac and Cheese

Recipe courtesy of Ina Garten

Arepas with Octopus and Lobster Salad

Recipe courtesy of Bobby Flay

Lobster Mac and Cheese

Recipe courtesy of Ree Drummond

Hot Lobster Roll with Lemon-Tarragon Butter

Recipe courtesy of Bobby Flay

Deconstructed Lobster Salad

Recipe courtesy of Ina Garten

Creamy Lobster Linguine

Recipe courtesy of Giada De Laurentiis

Grilled Lobster Tails with Herb Butter

Recipe courtesy of The Neelys

Calvados Caramel Sauce

Recipe courtesy of Gourmet Magazine

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

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Chopped

          3am | 2c

          Get Cooking