Lobster Americaine Recipe

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Lobster Americaine
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Ingredients
16
Count
Nutrition
2700
Calories
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Ingredients:

Directions:

  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; sauté 1 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 monté, 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 monté over tails. Arrange tails in a baking dish. Bake at 350° for 10 minutes or until done. Add claw and knuckle meat to remaining beurre monté; 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 monté. Spoon 1/2 cup sauce over each serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2699.95 Kcal (11304 kJ)
Calories from fat 875.71 Kcal
% Daily Value*
Total Fat 97.3g 150%
Cholesterol 897.73mg 299%
Sodium 3514.93mg 146%
Potassium 198.72mg 4%
Total Carbs 255.56g 85%
Sugars 231.42g 926%
Dietary Fiber 8.93g 36%
Protein 160.95g 322%
Vitamin C 5mg 8%
Vitamin A 0.3mg 9%
Iron 0.6mg 4%
Calcium 35.9mg 4%
Amount Per 100 g
Calories 551.65 Kcal (2310 kJ)
Calories from fat 178.92 Kcal
% Daily Value*
Total Fat 19.88g 150%
Cholesterol 183.42mg 299%
Sodium 718.16mg 146%
Potassium 40.6mg 4%
Total Carbs 52.21g 85%
Sugars 47.28g 926%
Dietary Fiber 1.83g 36%
Protein 32.88g 322%
Vitamin C 1mg 8%
Vitamin A 0.1mg 9%
Iron 0.1mg 4%
Calcium 7.3mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 61.3
    Points
  • 67
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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