Warm Lobster And Crab Cocktail

Recipe Ingredients

2		Lobsters - (1 lb ea)
1 cup	237ml	Beurre Blanc - (see below), warm
2 tablespoons	30ml	Butter
3 oz	85g	Crabmeat
10		Chives - sliced thin
2 oz	56g	Leek Sauce - (see below)
		Beurre Blanc
1		Shallot - chopped
2 oz	56g	White wine
2 oz	56g	Cream
8 oz	227g	Cold cubed butter
		Leek Sauce
2 oz	56g	Lobster stock
1 cup	146g / 5.1oz	Chopped green leeks - (tightly packed)
1 tablespoon	15ml	Cold cubed butter - plus
1 teaspoon	5ml	Cold cubed butter
1/4 cup	59ml	Ice cubes
		Blood Orange Sauce
5		Blood oranges (large)

Recipe Instructions

Remove the claws and tails from the lobsters. The bodies may be used for stock. 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. Remove the claws and tails from the shell, cut the tails into 3 even medallions. 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. Season with salt and pepper.

Arrange 3 medallions on each serving plate, and put a spoonful of the crabmeat in the center. Top with a claw.

Warm the green leek and blood orange sauces separately, and spoon each sauce around the lobster and crab.

For the Beurre Blanc: Reduce the shallots and white wine until almost dry in small saucepan. Add cream and reduce by half. Whisk in butter. Hold warm.

For the Leek Sauce: In a medium saucepan bring the lobster stock to a boil. Stir in the leeks until all are submerged and cook 1 1/2 minutes until tender. Transfer to a blender and add the cubed butter. Blend until the butter is melted. Then add the ice cubes with the blender running. Blend until smooth. Pass through a chinois and season with salt and pepper. Finish cooling in ice bath.

For the Blood Orange Sauce: Juice the oranges and pass through a chinois. In a small saucepot, reduce to a syrupy consistency. Hold at room temperature.

This recipe yields 2 servings.

Source:
CHEF DU JOUR - (Show # DJ-9558) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.