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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 4 |
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Another classic French seafood recipe that's worth keeping. I consider this the baptism of fire to any aspiring cook, while I am not ready for it yet, I will archive it here. This is from Williams-Sonoma Seafood book. Ingredients:
1 lb cooked lobster meat, including 4 whole claws if available |
9 tablespoons unsalted butter |
2 spring onions, including tender green parts, finely chopped |
2 tablespoons fresh thyme, minced |
salt |
fresh ground white pepper |
1/2 lb white button mushrooms, brushed clean and thinly sliced |
1/4 cup brandy |
1 1/2 tablespoons fresh lemon juice (to taste) |
3 tablespoons all-purpose flour |
1 1/2 cups lobster stock (you can also use shrimp stock, fish stock, or chicken stock, or prepared low-sodium chicken broth) |
1/2 cup half-and-half |
1/2 teaspoon sweet paprika |
2 -3 dashes tabasco sauce |
1/2 cup grated parmesan cheese |
Directions:
1. Preheat the oven to 425°F If you have whole claws, remove the meat whole and reserve for garnishing. Cut the lobster meat into 1/2 inch dice and set aside.
2. In a saucepan over medium heat, melt 4 tablespoons of butter. Add the green onions and sauté until the white part is translucent, about 3 minutes. Stir in the diced lobster and sauté until heated through, about 3 minutes. Add the brandy, bring to a simmer, and cook for 1 minute. Stir in the thyme and salt and pepper to taste. Remove from the heat and set aside.
3. In a frying pan over medium heat, melt 1 tablespoon of the butter. Add the mushrooms and sauté until golden, about 5 minutes. Stir in 1 tablespoon of the lemon juice. Remove from heat and set aside.
4. In a saucepan over medium heat, melt the remaining 4 tablespoons of butter. Stir in the flour to make a roux and cook, stirring constantly, for 2-3 minutes; do not let the mixture color. Gradually whisk in the stock. Cook, stirring frequently, until thickened, about 10 minutes. Stir in the half-and-half and cook, stirring frequently, for 5 minutes longer. Stir in the paprika, salt to taste, Tabasco sauce to taste, and the remaining 1/2 tablespoon of lemon juice, or more to taste. Taste and adjust seasoning.
5. Stir the lobster mixture and mushrooms into the white sauce. Spoon the lobster mixture into 4 individual gratin dishes. Sprinkle each with one-fourth of the Parmesan. Place the dishes on a baking sheet and bake until bubbling and lightly browned, about 20 minutes. Serve at once, garnished with the claw meat, if available.
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