Lobster In Calvados Sabayon
Serves: 3
Jonathan Flatley
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
44
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
4
Lobsters1
Salt2 medium
Carrot (size, diced)6 tbsps
Tomato Paste3 tbsps
Flour1 cup
Shallot (finely chopped)450 g
Calvados3 cups
Heavy Cream1 tsp
Cayenne Pepper2 tbsps
Parsley (finely chopped)Directions:
1
Split the lobsters lengthwise using a large chef's knife
2
Pour the liquid into a small bowl, and remove the liver and set aside
3
Discard the stomach (the small sac behind the eyes)
4
Remove the claws and the legs and set aside
5
Slice down through the tail meat and the shell at the point of the natural hinges
6
Slice the body into pieces of the same approximate size
7
Melt 4 ounces of the butter in a large heavy saucepan
8
When the butter starts to turn the color of a hazelnut, add the lobster pieces and sprinkle with salt and pepper
9
Add the carrots, tomatoes and tomato paste, and cook over high heat for 10 minutes, turning lobsters often
10
Once they have turned red all over, remove the lobsters from the saucepan and set aside
11
Make the roux by combining the flour and the remaining butter in a separate saucepan
12
Stirring constantly, heat and mix until you have a light golden paste
13
Remove the roux to a small bowl
14
To the carrot and tomato mixture, add the shallots, and sizzle for 1 minute without burning
15
Add the Calvados, ignite, and when the flame dies out, add the cream
16
Using a whisk, add the roux mixture, and stir until smooth
17
Bring the sauce slowly to a boil
18
In a separate bowl, mix the reserved livers and lemon juice together, and add salt, pepper, and cayenne pepper
19
Add the liver mixture to the sauce and cook for about 5 minutes
20
You may cook the sauce longer to reduce and thicken it
21
Once it has reached its desired consistency, add the parsley
22
To serve, place the lobster pieces on a plate to recreate the shape of the lobster and set the claws on each side
23
Pour the sauce over the lobsters