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Maine Lobster with Wild Mushrooms and Rosemary Vapor Recipe

Maine Lobster with Wild Mushrooms and Rosemary Vapor Recipe

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Maine Lobster with Wild Mushrooms and Rosemary Vapor

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Ingredients

Count

Nutrition

1207

Calories

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Ingredients:

Serving

1 cup distilled white vinegar
4 1 1/2- lb live maine lobsters
1/2 cup canola oil
3 carrots, peeled, thinly sliced
1 onion, thinly sliced
1 fresh fennel bulb, thinly sliced
2 tomatoes, thinly sliced
4 fresh tarragon sprigs
8 cups fresh rosemary leaves stripped from branches (about ten .66-oz packages)
2 tbsp plus 1 1/2 cups (3 1/4 sticks) butter, room temperature
2 lb assorted fresh wild mushrooms (such as oyster , crimini , chanterelle , and stemmed shiitake) , cut into 1-inch pieces
4 large fresh thyme sprigs
3 garlic cloves, halved

Directions:

Bring 8 quarts water and vinegar to boil in 10- to 12-quart pot. Add 2 lobsters headfirst and cook until shells turn bright red and lobsters are just cooked through, about 11 minutes. Using tongs, remove lobsters from water. Repeat with remaining 2 lobsters. Twist claws and tails off lobsters. Crack claws and remove meat. Using kitchen shears or heavy large knife, cut lobster tails lengthwise in half; remove tail meat. Cut meat into large bite-size pieces. Place in medium bowl; cover and refrigerate. Reserve claw and tail shells.
Using kitchen shears, cut away lobster gills. Rinse shells under cold water. Place in large bowl. Pour cold water over and soak 10 minutes. Drain; rinse well.
Heat 1/4 cup oil in large pot over medium heat. Add lobster shells, carrots, and next 4 ingredients. Cook until vegetables begin to soften, stirring occasionally, about 15 minutes. Add 4 quarts water and simmer 45 minutes, stirring occasionally. Strain lobster broth into large bowl, pressing on solids. Strain broth again through fine strainer into same pot. Boil over medium-high heat until broth is reduced to 2 cups, about 1 hour. (Can be made 1 day ahead. Cool slightly; chill broth and lobster meat separately.)
Bring 1 quart water to boil in tea kettle. Place 2 cups rosemary in each of 4 large bowls; place on table.
Melt 2 tablespoons butter with 1/4 cup oil in large skillet over medium-high heat. Add mushrooms, thyme, and garlic and sauté until mushrooms are tender, about 6 minutes; discard thyme and garlic. Add lobster and 1/2 cup butter to skillet and heat through, about 3 minutes.
Meanwhile, bring lobster broth to simmer in small saucepan. Pour hot lobster broth into blender; add 1 cup butter. Blend until butter is melted and mixture is frothy, about 30 seconds. Divide lobster mixture among 4 shallow bowls. Pour butter sauce and foam over lobster mixture and serve. Pour 1 cup boiling water into each bowl of rosemary to create vapor.
Test-kitchen tip: Use kitchen shears to cut the lobster shells.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1206.88 Kcal (5053 kJ)
Calories from fat	358.81 Kcal
		% Daily Value*
Total Fat	39.87g	61%
Cholesterol	600.28mg	200%
Sodium	78.7mg	3%
Potassium	1253.31mg	27%
Total Carbs	20.23g	7%
Sugars	8.88g	36%
Dietary Fiber	6.34g	25%
Protein	178.84g	358%
Vitamin C	21.6mg	36%
Vitamin A	0.5mg	18%
Iron	3.1mg	17%
Calcium	76.2mg	8%

Amount Per 100 g
Calories	103.47 Kcal (433 kJ)
Calories from fat	30.76 Kcal
		% Daily Value*
Total Fat	3.42g	61%
Cholesterol	51.46mg	200%
Sodium	6.75mg	3%
Potassium	107.45mg	27%
Total Carbs	1.73g	7%
Sugars	0.76g	36%
Dietary Fiber	0.54g	25%
Protein	15.33g	358%
Vitamin C	1.8mg	36%
Iron	0.3mg	17%
Calcium	6.5mg	8%

* 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.