Poached Lobster With Vegetable Macedonia Recipes

POACHED LOBSTER WITH VEGETABLE MACEDONIA

Steps:

• Peel and wash 2 carrots with tops and 3 turnips with tops. Wash and de-string 2 handfuls of French beans. Cut these vegetables into very small dice (brunoise).
• Shell a handful of fresh peas.
• Heat salted water in a saucepan and prepare a bowl of water and ice cubes.
• Immerse all the vegetables in the boiling water for 4 minutes, then drain and plunge them in the ice water. Drain once more, put in a large bowl, and set aside.
• Pour 3 quarts of water and 1 3/4 cups of white wine into a large cooking pot. Add 10 black peppercorns and bring to a boil. Plunge a 1 1/2-pound lobster into the liquid, put on the lid, and cook for 5 minutes once it returns to a boil.
• Take the lobster out and, as soon as it's not burning hot, shell the tail, elbows, and claws. Remove the black intestinal vein. Take the sand sac from the head and collect the coral.
• Cut the shell of the head and tail in half lengthwise. Rinse and dry them.
• Cut up the meat and add it to the bowl of vegetables.
• Trim, wash, and finely chop 2 scallions and put them in a bowl. Add the lobster coral, 1/2 cup Greek-style yogurt, the juice of an unwaxed lemon, a little of its grated zest, and a pinch of Piment d'Espelette or hot paprika. Taste and correct the seasoning with salt and freshly ground black pepper.
• Pour this sauce into the bowl of vegetables and lobster. Stir gently, then distribute this mixture into the shells of the half tails and half heads.
• Arrange on a dish and keep cold until serving.

PERFECT POACHED LOBSTER

Steps:

• Fill a very large (18- to 20-quart) stockpot 3/4 full with water, add 2 tablespoons of salt, cover and bring to a full rolling boil. Immerse the lobsters in the water and cook for 10 minutes, until an instant-read thermometer inserted into the middle of the underside of a tail registers 140 degrees F. (Don't worry if the water doesn't come back to a boil.) Remove the lobsters with tongs and set aside until cool enough to handle. Remove the lobster meat from the shell, including the claws.

POACHED LOBSTER, SCALLOPS AND VEGETABLES WITH VERMOUTH

Steps:

• Poach lobster in boiling salted water for 5 minutes.
• Cool then remove from shell.
• Heat a thick bottomed pan, fry off the shell.
• Add shallots, cream, white wine and Vermouth.
• Cool for 10 minutes.
• If your scallops are fresh and unprepared, remove roe from scallops and discard.
• Soften vegetables in butter and add the sauce and chopped dill.
• Cook gently.
• Sear scallops in a hot pan, braising on both sides for 2-3 minutes.
• Add lobster to sauce.
• Cook for 2-3 minutes.
• Add scallops and serve.

DAN'S POACHED LOBSTER

Steps:

• To blanch the lobsters: Bring a large pot of water to a boil. Prepare an ice bath; set aside. Remove the tails and claws from lobsters. Place lobster tails into the boiling water, and cook for 3 minutes. Transfer to ice bath to stop cooking. Place the lobster claws in boiling water, and cook for 6 minutes. Transfer to ice bath to stop cooking. Remove meat from tails and claws; cut tail meat in half lengthwise; set aside.
• Remove the bodies from the shells and rinse; discard shells. Cut bodies into chunks; set aside.
• To make the broth: Heat oil in a large stockpot over medium heat. Add the onion, carrot, fennel, celery, and garlic. Cook, stirring occasionally, until onions are translucent, but not brown, about 5 minutes. Add the lobster body chunks. Raise heat to high, and cook until lobsters are translucent and sweaty about 2 minutes. Add wine, and bring to a boil. Cook until reduced by three-quarters, about 5 minutes. Stir in the thyme, tarragon, and carrot juice. Bring to a boil. Reduce to a simmer and cook for 30 minutes.
• Whisk the egg whites into carrot broth. Return to a simmer and cook until egg whites have coagulated (the egg whites will help remove the impurities resulting in a clear broth). Strain through a cheesecloth lined sieve into a clean saucepan and keep hot.
• To prepare the vegetables: Preheat oven to 300 degrees. Remove the outer leaves of the artichokes by snapping them off at the base. Slice off the green tops, then cut off the stems at the base. Use a melon baller to remove the chokes. Place artichokes in a small baking pan and cover with oil. Bake until tender when pierced with the tip of a knife, 35 to 45 minutes. Remove from oven and let stand until cool enough to handle. Remove from oil and cut into 1/2-inch wedges; set aside in a medium bowl. Reserve oil.
• Bring a large pot of salted water to a boil. Add the peas to the boiling water and cook until bright green, about 2 minutes. Use a slotted spoon to transfer to the bowl with the artichokes; set aside. Add asparagus to boiling water and cook until bright green, about 2 minutes. Use a slotted spoon to remove from boiling water and add to the artichokes and peas. Drizzle vegetables with about 1 teaspoon of the reserved oil; reserve the remaining oil for another use. Season vegetables with salt, pepper, tarragon, and parsley.
• To assemble the dish: Heat beurre blanc in a medium saucepan over medium-low heat. Add lobster meat, and heat through. Be sure not to let it boil, or it will separate. Use a slotted spoon to remove lobster from beurre blanc, and drain on a paper towels. Blot off excess beurre blanc with a clean kitchen towel.
• Divide vegetables between 6 warm bowls. Place one tail and two claws in each bowl. Serve with broth ladled over lobster just before serving. Serve immediately.