Homard Au Beurre Lobster With White Butter And Artichoke And Mushroom Salad Recipes

Steps:

• For the Orange Cognac Sauce: In a medium saucepan over high heat combine the orange juice, sugar, salt, and pepper. Bring to a boil then reduce heat until nearly evaporated. Add the stock, heavy cream, and cognac. Boil for minute, remove from the heat, and set aside.
• For the Lobster Vol au Vent: Preheat a saucepan over high heat until very hot. Add the olive oil, then the lobster meat, mushrooms, shallots, tarragon, and white pepper, to taste, while stirring to combine ingredients. Add 1/2 cup of the Orange Cognac Sauce and bring to a boil for 1 minute. Reduce to a simmer.
• Spoon reduced mixture into prepared shells, drizzle with remaining orange cognac sauce, and garnish with parsley leaves.

Steps:

• Start by dividing the 8 quarts water evenly between 2 pots. Add 2 tablespoons salt to each pot, and bring both pots to a rolling boil. (One is for the lobster, and the other one is for the spaghetti.) Lobsters live in the sea, and the best lobster you'll ever eat will be when you are on a ship or near the shore and the lobster is boiled in seawater. So, before you add the lobster, salt the water. When it is as salty as the sea, slide in the live lobster. You need to cook a lobster for about 5 minutes per pound (455 g), which is about 12 minutes for this lobster. If you don't want to look at the live lobster as it boils, you are probably someone who likes to have sex with the light off. That's okay.
• Measure the spaghetti. To do that, make the size of a quarter with your thumb and index finger; 1 portion of pasta is what fits into that "hole." Measure 2 portions and add them to the second pot of boiling water. Cook the pasta according to the instructions on the package. We don't make our own spaghetti, so we don't expect you to, either. Drain it, then disregard the "canons of pasta" and go ahead and rinse it under cold running water. Toss it with the olive oil so it doesn't stick together and keep it at room temperature nearby.
• The lobster will be cooked by now. With your trusty long tongs, take it out of the water and put it in a bowl. Let it cool down until you can touch it with your hands, then remove the claws and the knuckles. Crack the claws with a knife or with a cracker, whichever you feel most comfortable using. Take the tail off the torso and crack it in two. (See the diagram on page 28 to see how to cut the lobster.) Everything is still in the shell, and you want to leave it like that. Put the claws, knuckles, and tail pieces in a bowl and put the bowl aside.
• Now you will be left with the torso. Hack it into 4 or 5 rough chunks with a cleaver. If that's too dramatic, use a large knife. Keep them separate from the other pieces.
• Next comes the sauce: In a large stockpot, combine the torso pieces, cream, butter, brandy, tarragon, garlic, and the remaining 2 cups water. Place over medium heat until the mixture starts to bubble. Reduce the heat to very low and simmer gently for 30 minutes, making sure it doesn't reduce too much. You need about 1 cup (250 ml) liquid left.
• Filter out all the parts, toss them away, and keep just the cream. You don't want the cream runny; instead, it should nicely coat the back of a spoon. Season with salt and pepper.
• In a large, shallow pan, warm together the lobster cream and the lobster pieces over medium heat. Add the spaghetti and bacon and twirl all the ingredients around with a wooden spoon for 3 to 4 minutes to heat through. Garnish with the parsley and serve family style (turn on the TV and start arguing).

Steps:

• For the lobster:
• Into a large kettle of boiling salted water plunge the lobster and boil it, covered, for 2 minutes. Transfer the lobster with tongs to a buttered baking dish and with kitchen shears cut down the back of the shell without piercing the flesh.
• Sprinkle the lobster with salt and pepper, brush it with the butter, and sprinkle it with the herbes à tortue.
• Roast the lobster in a preheated moderately hot oven (375° F), basting it frequently with the pan juices, for 12 to 15 minutes, or until the flesh is firm.
• Halve the lobster lengthwise, arrange it on a heated plate, and serve it with the butter sauce.
• For the pink butter:
• In a stainless steel or enameled saucepan combine the wine, the shallot, the thyme, the bay leaf, and salt and pepper to taste and reduce the wine over moderately high heat to about 2 tablespoons.
• Add the cream and reduce the liquid by half. Whisk in the butter, 1 piece at a time, over low heat, adding each new piece before the previous one has melted completely. (The butter must not get hot enough to liquefy. The sauce should be the consistency of a light hollandaise.) Add the lemon juice and salt and pepper to taste and strain the sauce through a fine sieve into a heated serving bowl.

Steps:

• Place all ingredients in the container of a food processor and whirl until completely incorporated.
• Taste and correct seasoning if necessary.
• Pack into a small mold, pretty dish or roll into a cylinder and refrigerate.
• To serve: spoon onto hot, grilled fish or seafood and allow to melt.

Steps:

• Heat oven to 300 degrees. Put lobster shells on the largest sheet pan you can fit in the oven, and allow them to dry and roast, about 15 to 20 minutes. Remove and set aside.
• Meanwhile, melt 1 stick butter per lobster in a large bowl or double boiler set over simmering water, making sure bowl does not touch the surface of water. Add lobster shells to the melted butter and simmer gently, without boiling, for about 20 minutes.
• Strain the melted butter through a cheesecloth-lined sieve into another bowl, then set that bowl into ice to chill. Cover bowl and refrigerate to set, then skim off the top and discard any liquids. Use within a few days, or freeze for up to a few weeks.