Lobster Am�caine

By cprzybyl

CALORIES 395 ; FAT 22.2g (sat 11.1g,mono 7.4g,poly 2.2g); CHOLESTEROL 130mg; CALCIUM 76mg; CARBOHYDRATE 12.3g; SODIUM 852mg; PROTEIN 18g; FIBER 2g; IRON 1.9mg

Ingredients

• Sauce:
• Dishes cooked �'am�caine are prepared with a luscious tomato-wine sauce. Though this recipe�from premier seafood chef Eric Ripert�requires some involved steps, they're more than worth the effort. Garn
• 2 (2-pound) whole Maine lobsters
• 1 tablespoon canola oil
• 1/2 cup sliced shallots
• 2 tablespoons sliced garlic
• 1 1/2 tablespoons black peppercorns
• 2 tablespoons tomato paste
• 1/2 cup brandy
• 1/2 cup vermouth
• 2 cups Shrimp Stock
• 1/4 cup whipping cream
• 1 basil sprig
• 2 tarragon sprigs
• 1/2 teaspoon fine sea salt, divided
• 1/8 teaspoon freshly ground white pepper
• Beurre mont�
• 2 tablespoons water
• 1/2 cup unsalted butter, cut into large pieces

Details

Adapted from find.myrecipes.com

Preparation

Step 1

1. To prepare the lobsters, plunge a heavy chef's knife through each head just above the eyes, making sure the knife goes all the way through the head. Pull the knife in a downward motion between the eyes. Twist off claws where they join the bodies; set claws aside. Twist off tails from the bodies. Reserve bodies. Place tails on a cutting board; press to flatten. Cut in half lengthwise. Remove the vein that runs down the center of each tail. Cover and refrigerate tails.

2. Bring a large saucepan of water to a boil. Add claws to boiling water; cook 5 minutes. Remove claws from pan, and cool. Separate knuckles from claws. Remove meat from knuckles and claws.

3. To prepare sauce, heat canola oil in a large, shallow saucepan over medium-high heat. Add lobster bodies to pan; cook for 5 minutes, stirring occasionally. Add shallots and garlic; saut� minute. Add peppercorns and tomato paste; reduce heat to medium, and cook 1 minute, stirring constantly. Stir in brandy and vermouth; cook until liquid is reduced by half (about 5 minutes). Add 2 cups Shrimp Stock; bring to a boil. Reduce heat to low, and simmer 10 minutes. Add cream, basil, and tarragon; simmer for 5 minutes. Strain mixture through a fine sieve over a bowl. Discard solids. Stir in 1/4 teaspoon salt and ground white pepper. Keep warm.

4. Preheat oven to 350�.

5. To prepare beurre mont�bring 2 tablespoons water to a simmer in a small saucepan. Add butter, 1 tablespoon at a time, stirring constantly with a whisk until butter melts.

6. Sprinkle remaining 1/4 teaspoon salt over tails. Brush 3 tablespoons beurre mont�ver tails. Arrange tails in a baking dish. Bake at 350� for 10 minutes or until done. Add claw and knuckle meat to remaining beurre mont�cook over low heat until thoroughly heated.

7. Remove tail meat from shells; place one piece of tail meat in each of 4 shallow bowls. Divide knuckle and claw meat evenly among servings, and discard remaining beurre mont�Spoon 1/2 cup sauce over each serving.