BRAISED LOBSTER

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Braised Lobster image

Provided by Food Network

Number Of Ingredients 21

Two 1 1/4-pound lobsters
3 ounces chanterelles
Shallots
Salt and pepper to taste
3 ounces Fingerlings
1 bunch thyme
Sliced bay leaves
1 cup onions
3 cloves garlic- peeled and cut in half
3 ounces macaroni
Olive oil
3 ounces Base Broth, recipe follows
2 tablespoons butter
Bunch of oregano- pick leaves, save stems
1 quart shallots
2 bunches of thyme
3 quarts lobster shells
1 quart Chanterelle stems
2 bunch oregano stems
1 gallon white wine
1 quart lemon juice

Steps:

  • Cook lobster (either steam, boil or broil) for 12 minutes- shock in an ice bath to stop cooking. Remove meat from tail. Cut tail in half. Crack claws and remove meat.
  • For chanterelles, clean well, cut down to size. Saute with shallots. Season with salt and pepper. Drain well and reserve liquid. Cool.
  • For Fingerlings cook with thyme, bay leaves, onion and garlic.
  • Cook Macaroni for 10 to 11 minutes. Blanch and shock, toss in olive oil.
  • Once reduced and strained place Broth in saute pan and bring to a simmer. Add lobster meat, chanterelles, fingerlings, and pasta. Reduce sauce. Mount with butter, and garnish with oregano.
  • Put all ingredients in a large pot at medium heat. Reduce by 60 percent. Strain.

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