Lobster Absinthe
From scearley 18 years ago
- 50 minutes to make
- Serves 1
This recipe probably show just how old some of the recipes in my family are, as well as how extravagant some of them can be. There's nothing cheap about this recipe, and there's nothing easy either. There's also nothing else like it.
Ingredients
- 1 medium lobster shopping list
- 1 c clam juice shopping list
- 1 c white wine (I prefer table wine) shopping list
- 4 sprigs fresh tarragon shopping list
- 4 Tbsp butter shopping list
- 1 egg shopping list
- 2 Tbsp heavy cream shopping list
- 2 Tbsp sherry shopping list
- 1 oz Pernod (or real absinthe, if you have it) shopping list
- 1/4 tsp dry tarragon shopping list
- 1/4 tsp dry chervil shopping list
- 1/2 tsp salt shopping list
- pepper to taste shopping list
- paprika to color shopping list
How to make it
- Poach the lobster gently in the wine and clam juice for 15 minutes.
- Let it cool in the liquor
- Split it, remove and dice the meat.
- Save the shell, coral (that is, the roe), and liver.
- Put the shell back into the liquor and simmer on low until the fluid is reduced to a half-cup
- Pour into a saucepan, add liver, coral, cream, and 2 Tbsp butter.
- Stir gently on low heat and thicken with 1 egg whipped with sherry.
- In a flame-proof casserole put 2 Tbsp butter and the lobster meat.
- Warm the Pernod
- When the butter is foaming, add the heated Pernod and set on fire.
- When the alcohol has burned out, add the cream sauce and remaining herbs. Season with salt and pepper.
- Heat through in a 350 degree oven for 10 minutes.
- Serve on toast points with paprika on top for color.
People Who Like This Dish 6
- linebb956 La Feria, TX
- chefjohn Whtiing, IN
- abermouse Louisville, KY
- volans Grayslake, IL
- lilycooks Houston, TX
- julesong Seattle, WA
- scearley Federal Way, WA
- chefcarolyn Oklahoma City, OK
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The Rating
Reviewed by 4 people-
OMG.... this looks wonderful.. I would have to be real brave to try!
linebb956
in La Feria loved it
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A version of my grandfather's original appeared in Esquire in the early 60s.
scearley
in Federal Way loved it
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