Lobster in Calvados Sabayon Recipe

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Lobster in Calvados Sabayon
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Ingredients
13
Count
Nutrition
1457
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. Split the lobsters lengthwise using a large chef's knife. Pour the liquid into a small bowl, and remove the liver and set aside. Discard the stomach (the small sac behind the eyes). Remove the claws and the legs and set aside. Slice down through the tail meat and the shell at the point of the natural hinges. Slice the body into pieces of the same approximate size.
  2. Melt 4 ounces of the butter in a large heavy saucepan. When the butter starts to turn the color of a hazelnut, add the lobster pieces and sprinkle with salt and pepper. Add the carrots, tomatoes and tomato paste, and cook over high heat for 10 minutes, turning lobsters often. Once they have turned red all over, remove the lobsters from the saucepan and set aside.
  3. Make the roux by combining the flour and the remaining butter in a separate saucepan. Stirring constantly, heat and mix until you have a light golden paste. Remove the roux to a small bowl.
  4. To the carrot and tomato mixture, add the shallots, and sizzle for 1 minute without burning. Add the Calvados, ignite, and when the flame dies out, add the cream. Using a whisk, add the roux mixture, and stir until smooth. Bring the sauce slowly to a boil.
  5. In a separate bowl, mix the reserved livers and lemon juice together, and add salt, pepper, and cayenne pepper. Add the liver mixture to the sauce and cook for about 5 minutes. You may cook the sauce longer to reduce and thicken it. Once it has reached its desired consistency, add the parsley.
  6. To serve, place the lobster pieces on a plate to recreate the shape of the lobster and set the claws on each side. Pour the sauce over the lobsters.
  7. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1457.01 Kcal (6100 kJ)
Calories from fat 773.86 Kcal
% Daily Value*
Total Fat 85.98g 132%
Cholesterol 508.16mg 169%
Sodium 876.02mg 37%
Potassium 1195.99mg 25%
Total Carbs 97.44g 32%
Sugars 19.83g 79%
Dietary Fiber 8.37g 33%
Protein 83.13g 166%
Vitamin C 45.8mg 76%
Vitamin A 1.9mg 64%
Iron 7.2mg 40%
Calcium 531.8mg 53%
Amount Per 100 g
Calories 231.95 Kcal (971 kJ)
Calories from fat 123.19 Kcal
% Daily Value*
Total Fat 13.69g 132%
Cholesterol 80.9mg 169%
Sodium 139.46mg 37%
Potassium 190.39mg 25%
Total Carbs 15.51g 32%
Sugars 3.16g 79%
Dietary Fiber 1.33g 33%
Protein 13.23g 166%
Vitamin C 7.3mg 76%
Vitamin A 0.3mg 64%
Iron 1.1mg 40%
Calcium 84.7mg 53%

* 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

  • 35.5
    Points
  • 40
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

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