Cooking Index - Cooking Recipes & IdeasWarm Lobster And Crab Cocktail Recipe - Cooking Index

Warm Lobster And Crab Cocktail

Type: Fish, Shellfish
Serves: 2 people

Recipe Ingredients

2   Lobsters - (1 lb ea)
1 cup 237mlBeurre Blanc - (see below), warm
2 tablespoons 30mlButter
3 oz 85gCrabmeat
10   Chives - sliced thin
2 oz 56gLeek Sauce - (see below)
  Beurre Blanc
1   Shallot - chopped
2 oz 56gWhite wine
2 oz 56gCream
8 oz 227gCold cubed butter
  Leek Sauce
2 oz 56gLobster stock
1 cup 146g / 5.1ozChopped green leeks - (tightly packed)
1 tablespoon 15mlCold cubed butter - plus
1 teaspoon 5mlCold cubed butter
1/4 cup 59mlIce 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

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