INGREDIENTS:
(4 servings)
1 medium onion peeled, minced
1 medium carrot
½ pound
California endives, trimmed, rinsed, drained, and minced
2 celery stalks trimmed, peeled, and minced
1 teaspoon white vinegar
2 ounces butter
1 bouquet garni
1 garlic clove, peeled and quartered
2-1/2 cups chicken broth
2-1/2 cups J. Schram sparkling wine from Schramsberg Vineyards
To taste -- salt and pepper
4 live
Maine lobsters (1 to 1¼ pound each)
2-1/2 cups heavy whipping cream
1 tablespoon chopped parsley
DIRECTIONS:
Put together 1/3 of each vegetable, onion, carrot, endive, and celery in a medium skillet. Cook in lightly salted water with vinegar, and keep vegetables slightly crunchy. Set aside.
In a large skillet, melt the butter over medium heat; pour in remaining vegetables with bouquet garni and garlic. Cook for 2 minutes, mix well with a spatula and add the chicken broth and the wine. Salt and pepper slightly. Bring to a boil and cook slowly for 5 minutes.
Rinse Maine Lobsters, remove bands from claws, and quickly plunge one Maine Lobster (head first) into above mixture. Cover and cook at a slow boil for 8 minutes. With a skimmer, remove the Maine Lobster and allow to cool. Repeat the operation for each Maine Lobster. Remove the pan from heat. Reserve the cooking liquid with the vegetables. When Maine Lobsters are lukewarm, cut them in half lengthwise, and break the claws. Remove and discard the stomach from the head and the vein from the tail. Remove the meat from the claws and from the tails. Put in a bowl and cover with plastic wrap.
Pound shell and walking legs, and pour it into the reserved cooking broth. Bring it to a boil. Cook for 5 minutes, add the cream, bring to a boil again and cook over low heat for 15 minutes. Whisk and mix thoroughly, taste, and season with salt and pepper. Strain through a "chinois", pressing well with a spoon, extracting the maximum of sauce. Keep slightly warm.
Lay Maine Lobster meat in a medium skillet. Drain the vegetables from step #1 and spread it over the Maine Lobsters. Cover with sauce and warm everything together. Divide half over 4 large dishes. Garnish with parsley. Keep the other half for a second service
NUTRITIONAL:
Per serving:
calories 922.8
carbohydrate 19.2 g
cholesterol 308 mg
total fat 69.2 g
protein 32.1 g
sodium 1,618 mg
dietary fiber 3.5 g
calcium 284 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
