1 cooked hen lobster
4 cups (1 litre) 1 3/4 pint fish stock or water
1 small carrot, pared and sliced
1 small onion, skinned and sliced
1 bayleaf
1 sprig of parsley
salt and pepper
2 tbsp (1 oz) 25 g butter
3 tbsp (45 ml) plain flour (All purpose)
squeeze of lemon juice
little cream glass white wine
lobster butter
4 cups (1 litre) 1 3/4 pint fish stock or water
1 small carrot, pared and sliced
1 small onion, skinned and sliced
1 bayleaf
1 sprig of parsley
salt and pepper
2 tbsp (1 oz) 25 g butter
3 tbsp (45 ml) plain flour (All purpose)
squeeze of lemon juice
little cream glass white wine
lobster butter
method
1. Scrub the shell thoroughly. Remove the lobster meat from the shell and cut it into neat pieces, reserving the coral for lobster butter (see below).
2. Break up the shell and cook it, covered, with the stock, vegetables, herbs and seasoning for 3/4-1 hour,then strain off the liquid.
3. Melt the butter, stir in the flour and cook for 2-3 minutes.
4. Remove the pan from the heat and gradually stir in the lobster stock, bring to the boil and continue to stir until it thickens; cook for a further 3 minutes.
5. Add the lemon juice, cream and wine. Re-season if necessary.
6. Add the pieces of lobster meat and whisk in the lobster butter.
2. Wash and dry it in a cool oven, without allowing it to change colour.
3. Pound it in a mortar with double it's weight in butter, season to taste and rub it through a fine nylon sieve.
2. Break up the shell and cook it, covered, with the stock, vegetables, herbs and seasoning for 3/4-1 hour,then strain off the liquid.
3. Melt the butter, stir in the flour and cook for 2-3 minutes.
4. Remove the pan from the heat and gradually stir in the lobster stock, bring to the boil and continue to stir until it thickens; cook for a further 3 minutes.
5. Add the lemon juice, cream and wine. Re-season if necessary.
6. Add the pieces of lobster meat and whisk in the lobster butter.
to make the lobster butter
1. Remove the coral from a cooked lobster.2. Wash and dry it in a cool oven, without allowing it to change colour.
3. Pound it in a mortar with double it's weight in butter, season to taste and rub it through a fine nylon sieve.
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
