Lobster Timbales With Riesling Beurre Blanc
|Live lobsters||3 Pound (2 whole, 1 1/2 pound each)|
|Court bouillon/Salted water||2 Cup (32 tbs) (adjust quantity as needed for poaching)|
|Unsalted butter||3 Tablespoon|
|Shallots||2 Medium, peeled and minced|
|Carrot||1 Medium, scraped and minced|
|Red bell pepper||1⁄2 , seeds and membranes removed and minced to make 1/4 cup|
|Heavy cream||2 1⁄2 Cup (40 tbs), mixed with liquid drained from the lobster shells to make 3 1/2 cups liquid|
|Liquid from lobster shells||1 Cup (16 tbs)|
|Riesling wine/White wine||1⁄4 Cup (4 tbs) (Late Harvest)|
|Freshly grated nutmeg||1⁄8 Teaspoon|
|Ground red pepper||1 Pinch|
|White pepper||To Taste|
|Unsalted butter||1 Teaspoon (to grease custard cups)|
|Riesling||1 Cup (16 tbs) (1 recipe, late harvest johannisberg)|
|For beurre blanc|
|Unsalted butter||2 Tablespoon|
|Scallions||18 Small, trimmed to 5 to 6 inches (for garnish)|
Fill a pot large enough to hold both lobsters with court bouillon or salted water and bring to a boil.
Add the lobsters, return the liquid to a boil and cook for 14 minutes longer.
Remove the lobsters and let them cool slightly.
Working with the lobsters in a large bowl to catch the juice, break off the tails and remove the meat.
Twist off and crack the claws, removing as much meat as possible.
Drain enpugh of the liquid from within the body of the lobster into the cream to make 31/2 cups of liquid.
Reserve the meat from 1 large claw to use in the sauce.
Cover the lobster meat and set aside.
Discard the head.
Break the emptied lobster shells into small pieces.
In the same pot that the lobster was cooked in, melt 3 tablespoons of butter just until it foams.
Stir in the shallots, carrots, and red pepper and saute them over medium-high heat stirring frequently, until softened, about 5 minutes.
Add the cream and lobster shells, including the smalUegs, and bring the mixture just to a simmer.
Cook very gently, partially covered, for about 25 minutes.
While the cream is simmering, transfer the lobster meat (except for the reserved claw) to a food processor fitted with a steel chopping blade and pulse until almost smooth.
Scrape it into a bowl and set aside.
Preheat your oven to 325Â°F and butter six 3/4 cup custard cups or a 6 cup ring mold.
Bring a pot of water to a boil.
Line a fine strainer with a double thickness of cheesecloth or heavy-duty paper towels.
Strain the vegetable-cream-lobster shells into a large measuring cup or bowl, pressing with the back of a spoon to extract all the flavor.
In a large bowl, whisk the eggs and egg yolks together.
Pour the wine into the cream mixture, then add the liquid to the eggs in a slow, steady stream, stirring continuously.
Add the ground red pepper, nutmeg, salt, white pepper, and lobster meat and stir.
Ladle the lobster mixture evenly into the cups or mold, and set them into a baking dish large enough to hold them.
Pour boiling water into the baking dish (it should come halfway up the side of the cups) and cover the custard with wax paper.
Transfer the pan to the bottom third of your preheated oven and bake for 30 minutes, or until a knife inserted near the middle of the custard comes out clean.
Carefully remove the baking dish from the oven and let the cups sit in the water while you prepare the beurre blanc and garnish.
Chop the reserved claw meat into fine dice and stir it into the beurre blanc.
Before serving, saute the trimmed scallions in 2 tablespoons of butter just until wilted, about 2 to 3 minutes, and set aside.
Loosen each custard with a sharp knife and invert it onto a heated plate.
Spoon beurre blanc around the timbales.
Place 3 scallions arched around each lobster timbale.