American Lobster
1 serving
45 minutes
The recipe is taken from the book "Seafood. Very Simple."
1
From a fresh lobster, keeping all its juice, separate the neck, clean it, cut into escalopes, and place in a saucepan.
- Lobsters: 1 piece
2
Remove the lobster's back, take out the black from the stomach, cut it into portioned pieces, and place it in a saucepan.
- Lobsters: 1 piece
3
Remove the meat from the legs, chop it, and place it in a saucepan.
- Lobsters: 1 piece
4
Pour the lobster with its juice in a saucepan, season with salt and pepper, and simmer covered, adding a few spoons of fish broth if needed, on low heat for 15 minutes.
- Fish broth: 2 tablespoons
- Cayenne pepper: pinch
5
Prepare the sauce. For this, mix blanched shallot onion, a piece of celery, finely chopped regular onion, pour in 1 tablespoon of olive oil, half white wine and strong fish broth, boil several times, and remove all the fat.
- Shallots: 1 head
- Celery: 1 piece
- Onion: 1 head
- Olive oil: 1 tablespoon
- White wine: to taste
- Fish broth: 2 tablespoons
6
Add live lobster juice, a piece of flour butter, tomato puree, and a shot of sherry.
- Tomato puree: to taste
- Sherry: 40 ml
7
Boil to the desired thickness, strain.
8
Remove the insides and white fatty parts of the boiled lobster, pass them through a fine sieve, and mix with the sauce over steam, avoiding boiling.
9
Add a piece of butter and a pinch of cayenne pepper to the hot sauce 15 minutes before serving.
- Butter: 20 g
- Cayenne pepper: pinch
10
Keep covered for steaming (in a pot with hot water) before serving.
11
Pour American sauce over the lobster.