Warm Lobster and Crab Cocktail |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Ingredients:
2 (1 pound) lobsters |
1 cup buerre blanc, warm |
2 tablespoons butter |
3 ounces crabmeat |
10 chives, sliced thin |
2 ounces leek sauce |
blood orange sauce |
1 chopped shallot |
2 ounces white wine |
2 ounces cream |
8 ounces cold cubed butter |
2 ounces lobster stock |
1 cup tightly packed chopped green leeks |
1 tablespoon and 1 teaspoon cold cubed butter |
1/4 cup ice cubes |
Directions:
1. Remove the claws and tails from the lobsters. The bodies may be used for stock. Boil the claws for 4 minutes and the tails for 3 minutes, until they are just barely cooked with some translucency left in the middle. Remove the claws and tails from the shell, cut the tails into 3 even medallions. Put the 6 medallions and 2 claws in a small saucepan with the buerre blanc Warm the butter in a small saucepan and fold in the crabmeat and chives. Season with salt and pepper.
2. Arrange 3 medallions on each serving plate, and put a spoonful of the crabmeat in the center. Top with a claw.
3. Warm the green leek and blood orange sauces separately, and spoon each sauce around the lobster and crab.
4. Beurre Blanc:
5. Reduce the shallots and white wine until almost dry in small saucepan. Add cream and reduce by half. Whisk in butter. Hold warm
6. Leek Sauce:
7. In a medium saucepan bring the lobster stock to a boil. Stir in the leeks until all are submerged and cook 1 1/2 minutes until tender. Transfer to a blender and add the cubed butter. Blend until the butter is melted. Then add the ice cubes with the blender running. Blend until smooth. Pass through a chinois and season with salt and pepper. Finish cooling in ice bath.
8. Blood Orange Sauce: 5 large blood oranges
9. Juice the oranges and pass through a chinois. In a small saucepot, reduce to a syrupy consistency. Hold at room temperature
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