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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 1 |
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This recipe probably show just how old some of the recipes in my family are, as well as how extravagant some of them can be. There's nothing cheap about this recipe, and there's nothing easy either. There's also nothing else like it. Ingredients:
1 medium lobster |
1 c clam juice |
1 c white wine (i prefer table wine) |
4 sprigs fresh tarragon |
4 tbsp butter |
1 egg |
2 tbsp heavy cream |
2 tbsp sherry |
1 oz pernod (or real absinthe, if you have it) |
1/4 tsp dry tarragon |
1/4 tsp dry chervil |
1/2 tsp salt |
pepper to taste |
paprika to color |
Directions:
1. Poach the lobster gently in the wine and clam juice for 15 minutes.
2. Let it cool in the liquor
3. Split it, remove and dice the meat.
4. Save the shell, coral (that is, the roe), and liver.
5. Put the shell back into the liquor and simmer on low until the fluid is reduced to a half-cup
6. Pour into a saucepan, add liver, coral, cream, and 2 Tbsp butter.
7. Stir gently on low heat and thicken with 1 egg whipped with sherry.
8. In a flame-proof casserole put 2 Tbsp butter and the lobster meat.
9. Warm the Pernod
10. When the butter is foaming, add the heated Pernod and set on fire.
11. When the alcohol has burned out, add the cream sauce and remaining herbs. Season with salt and pepper.
12. Heat through in a 350 degree oven for 10 minutes.
13. Serve on toast points with paprika on top for color.
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