Lobster Normandy Style
From vino4dino 15 years ago
- 45 minutes to make
- Serves 4
This is something you might expect to get in a 5 star restaurant only if you are lucky. Have you ever walked away from a $200.00 meal for two and have been very dissatisfied? Not here. A rice pilaf is usually served with this dish and I would recommend a chilled white Traminer wine or a bottle of old cider. Read more See less
Ingredients
- 4 Fresh lobsters live shopping list
- 1/2 c sweet butter salt Freshly ground white pepper shopping list
- 1/2 c Finely chopped shallots or -scallions shopping list
- 1/2 c calvados shopping list
- 3 c heavy cream shopping list
- 3 tb All purpose flour shopping list
- 1/2 lemon juice of shopping list
- 1 ds cayenne pepper shopping list
- 2 tb Finely chopped fresh parsley shopping list
How to make it
- Split the lobsters lengthwise with a big knife and break the shells off the claws with a hammer or a cleaver. Pour the liquid and the tomalley (the liver) into a small bowl. Discard the stomach (the small sac which is behind the eyes). Melt half the butter in a large heavy saucepan. When the butter turns the color of a hazelnut add the lobsters and sprinkle with salt and pepper. Cook over high heat for eight to 10 minutes turning lobsters often. They should turn evenly red all over. Remove the lobsters from the saucepan. Arrange in a large roasting pan and place in a preheated 250-F oven to keep them warm and to finish cooking. Add the shallots to the saucepan and sizzle exactly 1 minute without burning. Add the Calvados ignite and when the flame dies out add the cream. Work together the remaining butter and the flour. When the sauce starts boiling add the flour mixture (beurre manie) bit by bit whipping vigorously into the sauce with a wire whisk until smooth. Bring slowly to a boil. Then mix in the tomalley and lemon juice. Taste for seasoning and add salt and cayenne pepper if necessary. You may cook a bit longer to reduce the sauce if you like it thicker. Stir in the parsley. Pour the sauce over the lobsters and serve piping hot.
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" It was excellent "