Roasted Maine Lobster with Chanterelle Mushrooms, Corn, & 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

¾ cup corn blanched cut off of cob

½ pound mushrooms, clean sliced and sautéed

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.  Stir in corn, chanterelle mushrooms.  Season to taste with herbs, salt and lemon juice.  Hold sauce in a hot water bath until needed.

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

This is delicious when served with mashed potatoes.

NUTRITIONAL:

Per serving:

calories               563.7

carbohydrate        18.2  g

cholesterol             185  mg

total fat                41.0  g

protein                  24.5  g

sodium                  909  mg

dietary fiber           2.4  g

calcium                  120  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

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