Lobster Gelees with Fresh Tarragon Oil Recipe

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Lobster Gelees with Fresh Tarragon Oil
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Ingredients
16
Count
Nutrition
319
Calories
Total time
315
Minutes
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Ingredients:

  • 8 quarts water
  • 4 (1 1/4-lb) live lobsters
  • 1 fennel bulb (sometimes labeled anise ) with fronds, stalks, and bulb chopped and fronds reserved for fresh tarragon oil
  • 3 (6-inch) plus 8 (1-inch) sprigs fresh tarragon
  • 1 tsp salt
  • 2 1/2 tsp unflavored gelatin (from two 1/4-oz envelopes)
  • 1 1/2 tsp tarragon white-wine vinegar
  • 1/3 cup fresh tarragon oil
  • accompaniment: lobster claw toasts

Directions:

  1. Cook lobsters and make stock: Bring 6 quarts water to a boil in pot, then plunge 2 lobsters headfirst into water and cook, covered, 8 minutes from time they enter water. Transfer with tongs to a shallow baking pan to cool. Return water to a boil and cook remaining 2 lobsters in same manner.
  2. When lobsters are cool enough to handle, remove meat from tail and claws and set aside. Cut tail shells and lobster bodies (not including claws) into 1-inch pieces with kitchen shears, then rinse well, discarding gills, eye sacs, tomalley, any roe, and claw shells. Transfer to a 6- to 8-quart heavy pot, then add wine, carrots, celery, fennel, onion, garlic, large tarragon sprigs, salt, fennel seeds, red-pepper flakes, and remaining 2 quarts water and bring to a boil. Reduce heat and simmer, uncovered, until liquid is reduced to about 6 cups, about 1 1/2 hours.
  3. While stock reduces, scrape any coagulated white albumin from lobster meat with a knife and cut meat into 1/2-inch pieces, then chill, covered.
  4. Make gelées: Pour stock through a dampened cheesecloth-lined large sieve into a large bowl, pressing on and then discarding solids. Transfer 2 3/4 cups stock to a bowl. (Cool remaining stock completely, uncovered, then freeze in an airtight container for another use.) Sprinkle gelatin evenly over 1/4 cup stock in a 1-quart saucepan, then let stand 1 minute to soften. Heat over moderately low heat, stirring, just until gelatin is dissolved, then stir in vinegar and remaining 2 1/2 cups stock.
  5. Put molds in a baking pan. Add 2 teaspoons gelatin mixture to each mold and freeze until set, about 10 minutes. Put 1 small sprig of tarragon and a tip of claw meat in bottom of each mold, then divide lobster meat among molds. Fill with remaining gelatin mixture and chill, covered with plastic wrap, until set, at least 2 hours.
  6. To unmold, dip 1 mold in a pan of hot water 3 to 5 seconds to loosen. Run a thin knife around edge of mold and invert gelée out onto a plate. Repeat with remaining molds. Drizzle plates with fresh tarragon oil .
  7. Cooks' note: Gelées can be chilled in molds up to 2 days.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 318.6 Kcal (1334 kJ)
Calories from fat 20.73 Kcal
% Daily Value*
Total Fat 2.3g 4%
Cholesterol 195.01mg 65%
Sodium 355.92mg 15%
Potassium 289.46mg 6%
Total Carbs 7.46g 2%
Sugars 2.32g 9%
Dietary Fiber 2.22g 9%
Protein 57.67g 115%
Vitamin C 6.9mg 12%
Vitamin A 0.2mg 8%
Iron 0.4mg 2%
Calcium 134.3mg 13%
Amount Per 100 g
Calories 24.73 Kcal (104 kJ)
Calories from fat 1.61 Kcal
% Daily Value*
Total Fat 0.18g 4%
Cholesterol 15.14mg 65%
Sodium 27.63mg 15%
Potassium 22.47mg 6%
Total Carbs 0.58g 2%
Sugars 0.18g 9%
Dietary Fiber 0.17g 9%
Protein 4.48g 115%
Vitamin C 0.5mg 12%
Calcium 10.4mg 13%

* 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

  • 6.1
    Points
  • 6
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • very low sodium,
  • low cholesterol,
  • sugar free

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