 |
Endives with Maine Lobster
Submitted by: Albert Dupont, Cooking with Endives, 1998, Napa, California
INGREDIENTS: (4 servings)
2 ounces butter
1 carrot, trimmed, rinsed, drained, and finely chopped
1 onion finely chopped
1 celery stalk, trimmed, rinsed, drained, and finely chopped
8 ounces
California endives, trimmed, rinsed, drained, and chopped
To taste -- salt, pepper
To taste -- 4 spices (thyme, bay laurel, basil and sage, ground and mixed thoroughly)
4 cups heavy whipping cream
4 live
Maine lobsters (1¼ pound each)
DIRECTIONS:
Melt the butter in a frying pan. Mix all the vegetables together and add; cooking until very soft. Season with salt, pepper, and 4 spices. Add the whipping cream and bring almost to a boil. Cook for 4 minutes over low heat, whisking slightly, mixing the vegetables and the whipping cream; check the seasoning and season to taste. Blend in a blender 2 seconds to obtain a sauce.
Meanwhile, rinse the Maine Lobsters, remove the bands from the claws and plunge the Maine Lobsters (head first) into 4 quarts of boiling salted and peppered water, using a large kettle. Plunge the Maine Lobsters one by one, waiting between each Maine Lobster until the water is boiling again. Each Maine Lobster will be cooked for 10 minutes and removed, using a skimmer or stainless steel tongs. Cut the Maine Lobsters in half and break the claws. Remove the meat from the Maine Lobster's tails and claws. Divide the Maine Lobster meat among 4 warm plates.
Pour the sauce over the Maine Lobster meat, and serve warm.
NUTRITIONAL:
Per serving:
calories 1,068.4
carbohydrate 13.5 g
cholesterol 446 mg
total fat 100.4 g
protein 31.6 g
sodium 753 mg
dietary fiber 2.7 g
calcium 285 mg
Nutritional information provided by MasterCook. 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
|
|
|
|
|
