Roasted Maine Lobster with Blood Orange and Fine Herbs

INGREDIENTS:

3 each 1 pound live Maine Lobsters

½ cup dry white wine, chardonnay or fume Blanc

¼ cup clam juice

1 cup fish fumet

1 shallot, minced fine

1 bay leaf

1 sprig thyme

¼ cup heavy cream

8 tablespoons butter

1 tablespoon chopped Italian parsley

½ teaspoon chopped chervil

2 tablespoons chopped chives

To taste salt

1 teaspoon lemon juice

3 blood oranges, rind and pith removed, cut into segments

DIRECTIONS:

Blanch Maine Lobsters in boiling water for 4 minutes then submerge in ice water until cold.  Drain.  Cut Maine Lobsters in half through the back.  Remove meat from claws and tail.  Clean carcass and replace meat in shells.  Brush with oil.  Cover and reserve in the refrigerator until needed.

In a non-reactive saucepan, combine wine, clam juice, fish fumet, shallot, bay leaf, and thyme.  Bring to a boil and simmer until reduced by half the original amount.  Add the cream, returning to a boil, whisk in butter until emulsified.  Strain.  Season with herbs, salt and lemon juice to taste.  Hold sauce in a hot water bath until needed.

Preheat oven to 350 degrees.  Bake Maine Lobster for 6-7 minutes.  Move to serving plate and spoon sauce and orange segments over Maine Lobster.

This is delicious when served with mashed potatoes.

NUTRITIONAL:

Per serving:

calories               560.9

carbohydrate        19.6  g

cholesterol             185  mg

total fat                40.5  g

protein                  22.8  g

sodium                  901  mg

dietary fiber           3.1  g

calcium                  178  mg

Nutritional information provided by MasterCook.  These profiles are meant to be approximate guides to nutrient contents o

f 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

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