Warm Lobster And Crab Cocktail

Warm Lobster And Crab Cocktail
Warm Lobster And Crab Cocktail

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 2

    lobsters - (1 lb ea)

  • 1

    cup Beurre Blanc (see below), warm

  • 2

    tablespoons butter

  • 3

    ounces crabmeat

  • 10

    chives sliced thin

  • 2

    ounces Leek Sauce (see below)

  • BEURRE BLANC:

  • 1

    shallot chopped

  • 2

    ounces white wine

  • 2

    ounces cream

  • 8

    ounces cold cubed butter

  • LEEK SAUCE:

  • 2

    ounces lobster stock

  • 1

    cup chopped green leeks - (tightly packed)

  • 1

    tablespoon cold cubed butter plus

  • 1

    teaspoon cold cubed butter

  • 1/4

    cup ice cubes

  • BLOOD ORANGE SAUCE:

  • 5

    large blood oranges

Directions

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. Arrange 3 medallions on each serving plate, and put a spoonful of the crabmeat in the center. Top with a claw. Warm the green leek and blood orange sauces separately, and spoon each sauce around the lobster and crab. For the Beurre Blanc: Reduce the shallots and white wine until almost dry in small saucepan. Add cream and reduce by half. Whisk in butter. Hold warm. For the Leek Sauce: 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. For the Blood Orange Sauce: Juice the oranges and pass through a chinois. In a small saucepot, reduce to a syrupy consistency. Hold at room temperature. This recipe yields 2 servings.

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