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Broiled Lobster Tail With Sauce Armoricaine

This dish started out as a mistake and wound up a superb new idea.

Type: Fish, Shellfish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1   Spiny lobster - (6 lbs)
6 tablespoons 90mlClarified butter
1/2 cup 31g / 1.1ozDiced onion
1/4 cup 59mlThinly-sliced white part of scallion
1   Garlic clove - crushed
1/2 cup 55g / 1.9ozDiced carrot
4   Parsley stalks - finely chopped
1   Bay leaf
2 sections  Thyme
  = (or 1/2 tspn dried thyme)
1/4 cup 59mlBrandy
1/2 cup 118mlDry white wine
5/8 cup 148mlFish stock
10 oz 284gTomato - peeled, and
  Roughly chopped
  Salt - to taste
  Freshly-ground black pepper - to taste
1 teaspoon 5mlCurry powder
2   Egg yolks
2 tablespoons 30mlCream

Recipe Instructions

Preheat oven to broil. Remove lobster head and rinse well. Remove claws, and legs. Remove meat from claws and cut up roughly. Break up lobster shell. Split lobster tail down the center, careful not to cut all the way through.

In a large casserole dish or roasting pan, add 3 tablespoons clarified butter, the onion, scallion, garlic, and carrot. Saute over medium heat for a few minutes. Add parsley stalks, bay leaf, and thyme. Add the lobster head, claws, and legs. Saute until the shells turn bright red.

Add the brandy and flambe. Douse the flames with the wine and fish stock. Add tomatoes. Season with salt and pepper, and bring the sauce to a simmer. Simmer for 20 minutes.

Meanwhile, brush a broiler rack with rest of clarified butter. Place lobster tail on rack, cut-side down. Broil for 8 minutes. Turn, drizzle cut side with a little clarified butter and cook another 6 minutes. Remove the flesh from the shell and cut into chunks. Keep warm on a heated serving dish.

Pass the sauce through a sieve into a small, clean pan. Add curry powder. Whisk together egg yolks and cream. Whisk into sauce, stirring quickly to avoid curdling. Pour sauce over lobster pieces to serve.

This recipe yields 4 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0056) - from the - TV FOOD NETWORK

Rating

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-1 (19 votes)

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