Warm Lobster And Crab Cocktail
Serves: 2
Magnus Pfeffer
1 January 1970
Based on User reviews:
41
Spice
48
Sweetness
46
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
230 g
Butter (cold cubed)90 g
Crabmeat60 g
White Wine60 g
Cream1 cup
Ice Cubes5 large
Orange (blood)Directions:
1
Remove the claws and tails from the lobsters
2
The bodies may be used for stock
3
Boil the claws for 4 minutes and the tails for 3 minutes, until they are just barely cooked with some translucency left in the middle
4
Remove the claws and tails from the shell, cut the tails into 3 even medallions
5
Put the 6 medallions and 2 claws in a small saucepan with the buerre blanc Warm the butter in a small saucepan and fold in the crabmeat and chives
6
Season with salt and pepper
7
Arrange 3 medallions on each serving plate, and put a spoonful of the crabmeat in the center
8
Top with a claw
9
Warm the green leek and blood orange sauces separately, and spoon each sauce around the lobster and crab
10
Reduce the shallots and white wine until almost dry in small saucepan
11
Add cream and reduce by half
12
Whisk in butter
13
Hold warm; In a medium saucepan bring the lobster stock to a boil
14
Stir in the leeks until all are submerged and cook 1 1/2 minutes until tender
15
Transfer to a blender and add the cubed butter
16
Blend until the butter is melted
17
Then add the ice cubes with the blender running
18
Blend until smooth
19
Pass through a chinois and season with salt and pepper
20
Finish cooling in ice bath
21
Juice the oranges and pass through a chinois
22
In a small saucepot, reduce to a syrupy consistency
23
Hold at room temperature