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Lobster Bordelaise

  Live lobsters 4 1⁄2 Pound (3 In Number, 1 1/2 Pound Each)
  Olive oil 2 Tablespoon
  Freshly ground black pepper To Taste
  Salt To Taste
  Garlic 1 Clove (5 gm), minced
  Finely chopped shallot 2 Tablespoon
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Minced celery 1⁄2 Cup (8 tbs)
  Minced carrot 1⁄2 Cup (8 tbs)
  Thyme 1 Pinch
  Bay leaf 1
  Cognac 3 Tablespoon (Or More To Taste)
  Dry white wine 1 1⁄2 Cup (24 tbs)
  Fresh tomatoes 2 Cup (32 tbs), peeled and chopped
  Canned tomato puree 1 Pound (1 Can)
  Brown sauce/Canned beef gravy 1⁄4 Cup (4 tbs)
  Fresh tarragon sprigs/1 teaspoon dried tarragon 2
  Fresh parsley sprig 6
  Cayenne pepper To Taste
  Butter 3 Tablespoon (At Room Temperature)
  Flour 3 Tablespoon

Kail each lobster by plunging a knife into the thorax.
Break off the tail and cut it crosswise into thirds with the shell on.
Cut the body in half and remove the coral and liver.
Refrigerate them for later use.
Discard the remaining body.
Break off the claws and crack them.
Heat the oil and cook the tails and claws in it over high heat about five minutes, stirring occasionally.
When the meat and shell are red, sprinkle lightly with salt and liberally with black pepper.
Add the garlic, shallot, onion, celery and carrot.
Continue to cook, stirring, and add the thyme and bay leaf.
Sprinkle lobster with the cognac and add wine.
Cover and simmer five minutes.
Add the tomatoes, tomato pur6e and gravy.
Add the tarragon and parsley, tied in a cheesecloth bag, and the cayenne.
Cover and cook fifteen minutes longer.
Remove the claws and tails.
Discard the shells and reserve the meat.
Discard the tarragon and parsley and cook the sauce remaining in the pan over high heat, stirring occasionally, about thirty minutes, or until the sauce is reduced by half and slightly thickened.
Remove and discard all bits of shell from the sauce.
Combine the coral and liver with the butter and flour.
Blend to make a smooth paste.
Turn off the heat under the sauce and stir in the paste, a little at a time, with a wire whisk, to thicken the sauce.
Add a little more cognac, if desired, and salt and pepper to taste.
Combine the reserved meat with half the sauce and heat thoroughly but do not boil.
The remaining sauce may be used on another occasion with cooked shrimp or fish.

Recipe Summary

Main Dish

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