Lobster In Brandy Orange Sauce
|Lobsters||6 Pound, cooked and split in half (4 Pieces, 1.5 Pounds)|
|Clarified butter||6 Tablespoon|
|Minced shallots||1⁄4 Cup (4 tbs)|
|Dry white wine||2 Tablespoon|
|Heavy cream||2 Cup (32 tbs)|
|Pepper white||1⁄8 Teaspoon|
|Hollandaise sauce||1⁄4 Cup (4 tbs)|
|Whipped cream||1⁄2 Cup (8 tbs)|
|Mandarin orange sections||5 (for garnish)|
Remove meat from the lobster shell in whole pieces and set aside.
Clean out, wash and dry the shells.
Fit shells snugly together in one or two shallow baking dishes.
Melt clarified butter in a large frying pan over medium heat.
When hot, saute the lobster meat for 1 to 2 minutes, thus flavoring the butter with lobster juices and coating the lobster with butter.
Remove the meat from the pan and set aside briefly.
Add shallots to the pan and saute until soft.
Raise the heat to medium high, pour in the brandy, then the Cointreau, then the white wine.
Simmer briefly to deglaze the pan.
Pour in the cream; season with salt and pepper.
Stirring occasionally, boil the cream until reduced to 1 cup, about 15 minutes.
When reduced, strain the hot cream into a bowl.
Let cool completely until it is at room temperature.
Once cool, spread 1 tablespoon reduced cream sauce into the bottom of each lobster shell.
Place sauteed lobster meat back in the shells, on top of the sauce. (At this point the lobsters and remaining cream sauce can be covered and refrigerated several hours before proceeding with the final preparations.) To the remaining cool sauce, stir in the hot sauce, then fold in whipped cream.
Spoon the brandy-orange sauce over the lobsters.
Top each lobster with mandarin orange sections.
Bake at 400 degrees in upper third of a preheated oven, 6 to 8 minutes, until heated through.
Dish can be run under the broiler to lightly brown, if desired.