Warm Lobster And Crab Cocktail Recipe - Cooking Index
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) |
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
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