Lobster and Fennel Napoleon with Herbed Lobster Cream (Tom Pizzica) Recipe

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Lobster and Fennel Napoleon with Herbed Lobster Cream (Tom Pizzica)
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Ingredients
14
Count
Nutrition
978
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Bring a large pot of water to a boil. Place the lobster claws in water for 3 minutes. Dont cook them through, but enough to be easily removed from the shell. Remove the claws from the water. Add the tails to the water and cook for 3 minutes. Extract the meat from the claws and the tails and set aside.
  2. In a large saute pan over medium-high heat, add 2 tablespoons olive oil. Add the shallots, garlic and any scraps from the sliced fennel, saute until slightly brown. Add the lobster bodies, the cracked shells from the tails and the claws, saute another 5 minutes. Add a few good pinches of kosher salt and stir.
  3. Deglaze with vermouth and simmer until the alcohol is mostly cooked down. Add the heavy cream, turn the heat to low. Let simmer for about 30 minutes. Strain, add tarragon and pepper. Dice the par-cooked lobster tail, and add to the cream mixture.
  4. While the cream is simmering, crack the eggs into a large bowl and whisk. Add the sliced fennel and coat well. Pour the bread crumbs onto a plate. Dip each fennel slice in the panko, pressing firmly to coat completely on both sides. Lay the coated fennel slices on a plate.
  5. In a large saute pan, heat 1/2 cup of canola oil over medium heat. Fry the breaded fennel one piece at a time, making sure not to overcrowd the pan. When golden brown on one side, flip and cook the other side to the same golden brown, about 3 to 4 minutes on each side. Drain the fennel on paper towel and season with salt.
  6. The next step works better with a grill, but if this isnt an option, a saute pan works well.
  7. Preheat a grill. Coat the par-cooked claws with olive oil, salt, and pepper. Place the claw meat on a very hot grill, cook about 2 minutes per side, and remove from the heat.
  8. To construct a plate, lay down one slice of fennel, then place one claw on top. Layer another slice of fennel and another claw on top. Spoon the cream liberally over the top, making sure each plate gets a nice amount of tail meat.
  9. Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 978.39 Kcal (4096 kJ)
Calories from fat 190.16 Kcal
% Daily Value*
Total Fat 21.13g 33%
Cholesterol 749.33mg 250%
Sodium 2306.63mg 96%
Potassium 2339.45mg 50%
Total Carbs 95.35g 32%
Sugars 11.33g 45%
Dietary Fiber 13.04g 52%
Protein 96.39g 193%
Vitamin C 37.9mg 63%
Iron 4.6mg 25%
Calcium 827.3mg 83%
Amount Per 100 g
Calories 99.03 Kcal (415 kJ)
Calories from fat 19.25 Kcal
% Daily Value*
Total Fat 2.14g 33%
Cholesterol 75.84mg 250%
Sodium 233.46mg 96%
Potassium 236.78mg 50%
Total Carbs 9.65g 32%
Sugars 1.15g 45%
Dietary Fiber 1.32g 52%
Protein 9.76g 193%
Vitamin C 3.8mg 63%
Iron 0.5mg 25%
Calcium 83.7mg 83%

* 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

  • 20.5
    Points
  • 24
    PointsPlus

Good Points

  • low fat,
  • saturated fat free

Bad Points

  • High in Sodium

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