INGREDIENTS:
(4 servings)
5 sprigs parsley (fresh)
5 sprigs thyme (fresh)
5 leaves sage (fresh)
4 bay leaves (dried)
6 black peppercorns
4 each 1-1/2 lb. live
Maine lobster
2 ears corn
4 garlic cloves (crushed)
3 cups cognac
2 quarts heavy cream
8 small shallots (whole & peeled)
1/3 cup butternut squash (small dice)
1/3 cup pumpkin (small dice)
1/3 cup acorn squash (small dice)
1/3 cup red bliss potato (small dice)
1/3 cup celery (minced)
To taste salt
To taste ground white pepper
2 tablespoons parsley (fresh, chopped)
3 tablespoons clarified butter (unsalted)
DIRECTIONS:
Prepare a bouquet garnet: wrap parsley sprigs, thyme, sage, bay leaf, and peppercorns in cheesecloth & tie with butchers string. Set this aside.
Steam the Maine lobster for five minutes. Shock them in ice water until cool. Shuck the Maine lobsters. Save the shells & bodies. Remove the cartilage from the claws and discard. Cut the tail in half lengthwise. Refrigerate the meat.
Remove corn kernels from cob and refrigerate. Reserve cobs for later use. Rinse the shells and bodies thoroughly. Place the Maine lobster shells & bodies into a roasting pan. Roast at 400°F until they become very aromatic. Remove pan from oven and place on stovetop over high heat. Add garlic and stir for one minute. Deglaze pan with cognac making sure to scrape the pan bottom. Boil or flame cognac to remove alcohol. Reduce heat to medium. Add the bouquet and corncobs. Stir in cream. Bring to a simmer and reduce by half. Strain through a fine mesh strainer or cheesecloth. Reserve the liquid. Discard the rest.
Clean and prepare all vegetables to specified shapes. In a sauté pan over high heat, sear shallot, squashes and potato. Cook until golden brown and cooked 3/4 of the way through. Add Maine lobster meat, celery and corn. Toss and cook for one minute. Reduce heat to medium.
Add cognac Maine lobster cream reduction. Bring to a simmer. Season to taste with salt and white pepper. Remove from heat.
With a slotted spoon, remove vegetables from the pan. Place in the center of a large bowl (piled high). Place Maine lobster meat on top of the vegetables. Gently pour the liquid over the Maine lobster and vegetables. Sprinkle with chopped parsley.
NUTRITIONAL:
Per serving:
calories 2386
carbohydrate 44.2 g
cholesterol 787 mg
total fat 188.6 g
protein 45 g
sodium 811 mg
dietary fiber 5.5 g
calcium 610 mg
Nutritional information provided by MasterCook II, 1996. These profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers
