Recipe courtesy of Sam Hazen
Braised Lobster
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 390
- Total Fat
- 8
- Saturated Fat
- 2
- Carbohydrates
- 26
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 18
- Cholesterol
- 115
- Sodium
- 1026
Ingredients
Two 1 1/4-pound lobsters
3 ounces chanterelles
Shallots
Salt and pepper to taste
3 ounces Fingerlings
1 bunch thyme
Sliced bay leaves
1 cup onions
3 cloves garlic- peeled and cut in half
3 ounces macaroni
Olive oil
3 ounces Base Broth, recipe follows
2 tablespoons butter
Bunch of oregano- pick leaves, save stems
Base Broth:
1 quart shallots
2 bunches of thyme
3 quarts lobster shells
1 quart Chanterelle stems
2 bunch oregano stems
1 gallon white wine
1 quart lemon juice
Directions
- Cook lobster (either steam, boil or broil) for 12 minutes- shock in an ice bath to stop cooking. Remove meat from tail. Cut tail in half. Crack claws and remove meat.
- For chanterelles, clean well, cut down to size. Saute with shallots. Season with salt and pepper. Drain well and reserve liquid. Cool.
- For Fingerlings cook with thyme, bay leaves, onion and garlic.
- Cook Macaroni for 10 to 11 minutes. Blanch and shock, toss in olive oil.
- Once reduced and strained place Broth in saute pan and bring to a simmer. Add lobster meat, chanterelles, fingerlings, and pasta. Reduce sauce. Mount with butter, and garnish with oregano.
Base Broth:
- Put all ingredients in a large pot at medium heat. Reduce by 60 percent. Strain.