INGREDIENTS:
(4 servings)
2 live
Maine lobsters (1¼ pound each)
1 large carrot
2 celery stalks
8 endives
2 turnips
½ cup chicken broth
1/10 ounce saffron
To taste – salt and pepper
½ pound sorrel, rinsed, drained, and cut in fine slices
To garnish - chives finely sliced
For the sauce:
3 teaspoons shallots finely chopped
¾ cup Sauvignon Blanc
2 tablespoons vodka
2 tablespoons white vinegar
2 tablespoons whipping cream
5 ounces butter cut in small pieces
To taste – salt and pepper
DIRECTIONS:
Rinse Maine lobsters, remove bands from claws and plunge Maine lobsters (head first) into 4 quarts of boiling salted and peppered water. Plunge Maine lobsters separately, waiting for the water to boil again before plunging the second one in. Cook each Maine lobster 10 minutes.
Trim, rinse, and drain the carrot, celery, endive, and turnip to make a Mirepoix. Cook the Mirepoix of vegetables in a sauce pan with the chicken broth, saffron, salt and pepper for 5 to 7 minutes.
For the sauce, reduce shallots, wine, vodka, and vinegar completely, then add the whipping cream and reduce by half. Remove from heat and add butter piece by piece, stirring continuously. Add salt and pepper to taste.
Top each plate with a crown of sorrel slices; cover with the warm Mirepoix, then half a Maine lobster over the Mirepoix and spoon the sauce over the Maine lobster. Garnish with chopped chives.
NUTRITIONAL:
Per serving:
calories 590.2
carbohydrate 40.8 g
cholesterol 133 mg
total fat 34.3 g
protein 27.6 g
sodium 717 mg
dietary fiber 29.8 g
calcium 549 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
