INGREDIENTS:
1 each 1-1/4 pound lobster; 1/2 tail and 1 claw
Shellfish Glaze
1 Maine Lobster body
2 carrots
2 celery ribs
1 white onion
¼ cup brandy
6 cups of vegetable stock
1 sprig thyme
1 pinch peppercorns
4 bay leaves
2 bunches tarragon
1 Tablespoon whole unsalted butter
To taste, salt and pepper
Herbed Brioche
1 Tablespoon fresh chervil
1 Tablespoon fresh dill
1 Tablespoon fresh chives
1 Tablespoon fresh tarragon
1 cup heavy cream
To taste, salt and pepper
Vinaigrette
4 Tablespoons sherry vinegar
1 shallot
1 teaspoon
Dijon mustard
¾ cup canola oil
To taste, salt and pepper
1 inch thick slice of brioche
1 cup organic mesclun mix
1 bunch chervil
1 bunch tarragon
1 bunch chives
1 bunch dill
Tarragon Oil
1 bunch tarragon
¼ cup canola oil
DIRECTIONS:
Remove tail and claw from the Maine Lobster body. Cook separately in boiling salted water. Cook tail for 3 minutes and claw for 4 minutes. Shell the
Maine Lobster immediately. Use the reserved Maine Lobster body for shellfish glaze. In hot oil brown a small dice of carrots, celery and white onion. Once the vegetables are caramelized, add Maine Lobster body and continue to brown. Once the Maine Lobster body and vegetables are thoroughly browned, deglaze the pan with brandy. Let the alcohol cook off approximately 2 minutes; cover with 6 cups of vegetable stock. Add a sachet of thyme, peppercorns, bay leaf and tarragon, and let sauce simmer for 45 minutes, strain through chinois and reserve. Put sauce back on stove and reduce until the sauce has a glaze like consistency (approximately reducing by 2/3 of original volume). Finish with 1 Tablespoon whole unsalted butter; salt and pepper to taste. One Maine Lobster body should yield enough sauce for 8 servings.
For herbed brioche, use a standard brioche recipe. The key to the herbed brioche is an herbed egg wash using chervil, dill, chives and tarragon. Finely slice herbs using equal parts of each herb to yield ¼ cup. Steep the herbs by heating 1 cup of heavy cream and pouring over the herbs once the cream is hot. Blend in blender. While hot, add salt and pepper, shock in an ice bath and reserve for service.
For sherry vinaigrette, use the sherry vinegar; add shallot finely diced and
Dijon mustard. Emulsify this mixture using ¾ cup of canola oil; salt and pepper to taste.
For assembling this dish, submerge the brioche in the egg wash and brown in sauté pan. Toss mesclun mix with sherry vinaigrette. Lay tail down on top of brioche, then mesclun mix, next the claw, followed by a nest of herbs including chervil, tarragon, chives and dill, seasoned with sherry vinaigrette. The plate will then be garnished with a shellfish glaze and tarragon oil.
To make tarragon oil blanch and shock 1 bunch of tarragon. Blend in blender with chilled canola oil, strain through coffee filter and reserve.
NUTRITIONAL:
Per serving:
calories 772
carbohydrate 48 g
cholesterol 95 mg
fat 48 g
protein 37 g
sodium 2017 mg
dietary fiber 6 g
calcium 374 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.
