LOBSTER GRATIN WITH SEAFOOD FUMET
Before starting this Lobster Gratin with Seafood Fumet recipe, organise all the necessary ingredients. Fill a large saucepan with 5 litres of water and bring to a boil. There should be enough to immerse the lobster completely. Add the thyme sprigs, coarse salt, white wine, garlic cloves and ...
Provided by Chef Philippe
Categories Seafood & Shellfish
Time 1h30m
Yield 2
Number Of Ingredients 21
Steps:
- Before starting this Lobster Gratin with Seafood Fumet recipe, organise all the necessary ingredients.
- Fill a large saucepan with 5 litres of water and bring to a boil. There should be enough to immerse the lobster completely.
- Add the thyme sprigs, coarse salt, white wine, garlic cloves and crushed peppercorns.
- Bring to a boil.
- When the stock starts boiling, immerse the lobster. The lobster should be totally immersed.
- Cooking time is 1 minute per 100 grams. Wait for the water to boil again and took for the appropriate length.
- If your lobster weighs 500 grams, cook for 5 minutes.
- When cooked, strain the lobster and transfer into a dish. Set aside.
- For the sauce: Organise all the necessary ingredients.
- Pour the veal stock in the saucepan...
- ... as well as the seafood fumet.
- Place on high heat...
- ... and bring to a boil. Cook until reduced by half.
- In the meantime, remove the head on the lobster.
- Using seafood scissors, cut the lobster shell on the underside, starting from the tail.
- Set aside the meat extracted from the tail. Crack the shell from the claws using shellfish pliers. Set aside.
- When the stock has reduced by half...
- ... add the cold butter. The butter will bind the sauce. Set aside.
- Cut the claw meat into small cubes.
- Cut the tail into medallions (2 or 3 per person). Keep the best looking pieces for the decoration. With the scraps from the tail meat, cut into small cubes and mix with the claw meat.
- Add the diced lobster meat to the sauce and combine well.
- Using a mandolin slicer, slice the black truffle...
- ... to a thickness that doesn't exceed 4 or 5 mm.
- Cut the truffle slices into strips, then cut into small cubes.
- Add the truffle dices to the sauce...
- ... and combine gently. Set aside.
- For the pasta: I used pasta shaped like long tubes (Candele) for this recipe. I also recommend pasta Zita 18.
- Cook the pasta in salted boiling water. Wait for the water to start boiling before immersing the pasta. Cook between 6 and 8 minutes.
- For the sabayon: Organise all the necessary ingredients.
- Pour the veal stock in the saucepan...
- ... as well as the seafood fumet...
- ... and cook until reduced by half.
- Add the butter...
- ... and give the pan rotating motions over the heat. The butter will incorporate slowly.
- When the butter is completely incorporated...
- ... transfer a little bit in a separate recipient.
- When the sauce is warm, add the egg yolks...
- ... and combine with a whisk...
- ... and continue whisking over medium heat...
- ... until the sabayon starts to thicken. Set aside.
- When cooked, strain the pasta in a colander. Arrange the pasta tubes on a sheet of greaseproof paper, sticking them next to each other lengthwise.
- I recommend serving this dish in a deep plate with well. Cut a disc of pasta with a stainless steel ring to the same diameter as the central well in the plate. Set aside.
- Beat the whipping cream until you obtain a whipped cream. Reserve in the fridge.
- In your serving plate...
- ... pour some lobster and truffle sauce at the bottom of the well...
- ... and spread evenly.
- Using a greased spatula, lift the pasta disc...
- ... and arrange it in the plate over the lobster sauce.
- Add the whipped cream to the warm sabayon.
- Spread a couple of teaspoons of sabayon over the pasta...
- ... making sure it doesn't leak on the sides.
- Using a small palette knife...
- ... spread the sabayon over the whole surface.
- Place the dish under a grill or salamander until the surface is golden.
- This should take only a few minutes. Remove from the grill.
- Coat the lobster medallions with the rest of the lobster sauce.
- Carefully handle the lobster medallions with the small palette knife...
- ... and arrange them over the pasta gratin.
- Serve 2 or 3 lobster medallions per plate. Enjoy immediately!
FUMET
Use this classic stock to make our Provencal Seafood Pie.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 3 cups
Number Of Ingredients 15
Steps:
- Heat oil in a medium saucepan over medium-high heat. Add onion, leek, fennel fronds, and garlic; cook, stirring occasionally, until vegetables are softened, about 6 minutes. Add lobster shells and shrimp shells, parsley, and bay leaf; cook, stirring occasionally, 2 minutes. Stir in wine, clam juice, tomatoes, and 1 1/2 cups water. Reduce heat to medium low; simmer, stirring occasionally, 20 minutes.
- Pour stock through a fine sieve into a medium bowl; discard solids. Add saffron and cayenne. Season with salt.
SEAFOOD GRATIN
Steps:
- Preheat the oven to 375 degrees F. Place 4 individual gratin dishes on sheet pans. (If recipe is doubled serve it in a 14 by 9 1/4-inch oval gratin dish.)
- Combine the stock, cream, 1/2 cup of the wine, the tomato puree, and saffron in a medium saucepan. Bring to a boil, lower the heat, and add the shrimp. After 3 minutes, use a slotted spoon to remove the shrimp to a bowl. Add the halibut to the stock for 3 minutes, until just cooked through, and remove to the same bowl. Add the cooked lobster to the bowl.
- Continue to cook the sauce until reduced by half, about 12 minutes. Mash 1 tablespoon of the butter together with the flour. Whisk the butter mixture into the sauce along with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer, stirring constantly, until thickened, about 5 minutes. Set aside.
- Melt 3 tablespoons of the butter in a medium saute pan. Add the leeks and carrots and cook over medium heat for 5 minutes, until softened. Add the remaining 3 tablespoons of wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook for 5 to 10 minutes, until tender. Set aside.
- Combine the panko, Parmesan, parsley, tarragon, and garlic. Melt the remaining 3 tablespoons of butter and mix it into the crumbs until they're moistened.
- Divide the seafood among the 4 gratin dishes. Strew the vegetables on top of each dish. Pour the sauce equally over the seafood and vegetables and spoon the crumbs evenly on top. Bake for 20 minutes, until the top is browned and the sauce is bubbly. Serve hot.
SEAFOOD AU GRATIN
A seafood casserole is a 'must' for a bountiful buffet. My father was a fisherman, so we ate fish almost every day. Over the years, I've tasted many seafood dishes, but none better than this one. -Hazel McMullin, Amherst, Nova Scotia
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Arrange fish and scallops in a greased 11x7-in. baking dish., In a small saucepan, melt 2 tablespoons butter. Stir in flour and pepper until smooth; gradually add broth and milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in 1/4 cup of each cheese; set aside. , In a small skillet, saute mushrooms in remaining butter until tender; stir into cheese sauce. Spoon over seafood. Sprinkle with remaining mozzarella, cheddar and Parmesan cheese. Cover and bake 15-20 minutes or until bubbly and fish flakes easily with a fork. If desired, top with chives to serve.
Nutrition Facts : Calories 281 calories, Fat 15g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 541mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 29g protein.
FISH FUMET
Fumet is a white stock made from fish bones and aromatic vegetables, which are first "sweated" (cooked until soft but not taking on any color), then simmered in water. That initial step is a crucial building block, eliciting a touch of sweetness from the leek and developing the flavors for the next step, though it will produce a stock with less clarity than when the aromatics are simply brought to a boil with the rest. (To achieve that result, follow recipe for Basic Chicken Stock on page 41, bringing the fish bones and heads to a boil, then adding vegetables, bay leaf, and peppercorns and simmering 30 minutes before straining.) With its concentrated flavor, fumet is ideal for making fish soups and stews, or for steaming shellfish, such as the Clams in Herbed Broth on page 219\. Like other stocks, fumet can be altered for different effects. Increase the ratio of bones to water and you will have a stock with more pronounced fish flavor. For a Mediterranean-style stock, chopped garlic and fennel (and its fronds) can be sweated with the other aromatics, then crushed tomatoes, crumbled saffron, and a few parsley stems added and simmered in the pot along with everything else.
Yield Makes about 2 quarts
Number Of Ingredients 7
Steps:
- Sweat the bones and vegetables Heat the oil in a medium stockpot over medium heat until hot but not smoking. Add fish parts, celery, and leek. Cover and cook, stirring once or twice, until vegetables are soft and translucent and flesh on the bones has turned opaque but not brown, about 3 minutes.
- Make stock Add wine and reduce by half, 3 to 5 minutes, then add enough water to cover by 1/2 inch (about 2 quarts) along with the bay leaf and peppercorns. Bring to just under a boil over medium-high heat, skimming foam with a ladle as it rises to the surface, then reduce heat and gently simmer (bubbles should just gently break the surface) for 35 minutes, skimming frequently.
- Strain stock Pass mixture through a fine sieve into a heatproof bowl or another pot (do not press on solids), discarding solids. Skim off fat. If not using immediately, let cool completely (in an ice-water bath, if desired) before transferring to airtight containers. Fish fumet can be refrigerated in airtight containers for up to 2 days or frozen for up to 3 months; thaw completely in the refrigerator before using.
- Ask your fishmonger to save the bones and heads from the fish in advance; firm-fleshed white fish, such as snapper, bass, and halibut, work best. Avoid oily fish (such as mackerel and tuna).
LOBSTER GRATIN
Creamy lobster filling on the bottom. Crispy, buttery crackers on top. This Lobster Gratin makes it feel like summertime, any time!
Provided by My Food and Family
Categories Shellfish
Time 30m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F. Spray four 6-oz. custard cups or souffle dishes with cooking spray. Place on baking sheet; set aside. Mix cracker crumbs and Parmesan cheese; set aside.
- Bring milk just to boil in medium saucepan on medium heat; cook 1 min. Add cream cheese; stir with wire whisk until cream cheese is completely melted and mixture is well blended. Add lobster and onions; cook 2 min. or until heated through. Spoon evenly into prepared custard cups; sprinkle with the crumb mixture.
- Bake 10 min. or until crumb topping is golden brown. Serve warm.
Nutrition Facts : Calories 210, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 75 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 16 g
SEAFOOD AU GRATIN
This is delicious and well worth the effort! Make sure the seafood is very fresh. Best if served in individual baking dishes, but can be made in one larger dish if they are not available.
Provided by JELI
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly butter 8 small baking dishes.
- In a large skillet, heat olive oil over medium high heat. Saute shrimp and scallops until firm, about 5 minutes.
- In a medium saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add chicken broth and raise heat to high. Stir until thickened. Mix in shallots, mushrooms and wine. Cook for 5 to 10 minutes.
- Arrange shrimp, scallops and crab in the bottom of prepared dishes. Pour sauce over seafood and cover with cheese.
- Bake in preheated oven until golden, about 12 t o15 minutes. Sprinkle with parsley and serve.
Nutrition Facts : Calories 396.7 calories, Carbohydrate 4.2 g, Cholesterol 213.8 mg, Fat 19.8 g, Fiber 0.3 g, Protein 44.4 g, SaturatedFat 9.9 g, Sodium 1128.7 mg, Sugar 0.9 g
LOBSTER AU GRATIN
Make and share this Lobster Au Gratin recipe from Food.com.
Provided by Jackie7757
Categories One Dish Meal
Time 25m
Yield 2 au gratin dishes, 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat margarine over medium heat until hot and bubbly, add shallots and saute until soft, about 1 ominute. Sprinkle with flour and stir quickly and constantly for 1 minute. Gradually stir in wine and bring to a boil. Reduce heat to low, add milk and mustard and cook stirring constanly until thick. (Do not boil) Add lobster and cook until lobster is heated, about 5 minutes, stirring constantly. Stir in all but 2 tablespoons parmesan cheese and remove from heat. Divide mixture into 2 au gratin dishes or 1 1/2 cup casserole dish. In small bowl combine parsley, bread crumbs and remaining 2 tablespoons of parmesan cheese and sprinkle half of mixture over each portion. Broil until topping is browned.
FUMET
Steps:
- Heat the oil in a medium saucepan over medium-high heat. Add the onion, leek, fennel fronds, and garlic; cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Add the lobster shells and shrimp shells, parsley, and bay leaf; cook, stirring occasionally, 2 minutes. Stir in the wine, clam juice, tomatoes, and 1 1/2 cups water. Reduce heat to medium low; simmer, stirring occasionally, 20 minutes.
- Pour the stock through a fine sieve into a medium bowl; discard the solids. Add the saffron and cayenne. Season with salt. The fumet can be stored in the freezer up to 3 months.
CHEESY SEAFOOD GRATIN
We used salmon and haddock in this creamy oven bake, but use your favourite fish of choice
Provided by Cassie Best
Categories Dinner, Fish Course
Time 40m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6 and heat the oil in a large frying pan. Add the leeks and some seasoning, and cook for 10 mins until really soft. Stir in half the parsley and spoon into 2 gratin dishes.
- Divide the fish between the 2 dishes, mix the mustard into the cheese sauce and spoon over the top of the fish. Place on a baking tray and cook for 15 mins - you can put the bread in the oven to warm through for the last few mins if it is a little stale. Remove the bread from the oven and turn the grill on to brown the tops of the gratin for 2 mins, then remove from the oven. Scatter the gratin with the remaining parsley and serve with chunks of bread to mop up.
Nutrition Facts : Calories 578 calories, Fat 37 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 41 grams protein, Sodium 3 milligram of sodium
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