Lobster A La Bretonne Recipe
(serves 4 to 6)

Kneaded Butter:
5 tbsp/ 75 ml
2 tbsp/ 30 ml

Lobster:
4
3 tbsp/ 45 ml
2
2
2
3 tbsp/ 45 ml
1/2 cup/ 125 ml
1 1/2 cups/ 375 ml
3 tbsp/ 45 ml
3 tbsp/ 45 ml
 

butter
flour

live lobsters, each 1 1/2 lbs (750 g)
butter
shallots, chopped
garlic cloves, smashed and chopped
sprigs fresh tarragon
cognac
dry white wine
fish stock, heated
kneaded butter
heavy cream
few drops Tabasco sauce
salt and pepper
 

Method:

1. Blend butter with flour to make kneaded butter. Set aside.

2. Place lobsters in large pot filled with boiling, salted water. Boil 1 minute over high heat. Remove lobsters and drain. Set aside to cool.

3. Place lobsters right-side up on counter and hold with left hand. Spread tails flat on counter. Cut off claws.

4. Cut lobster bodies into large pieces. Discard gravel sac in head and intestinal vein in tail. Remove tomalley and reserve in bowl.

5. Heat butter in frying pan. Add shallots, garlic and tarragon. Cook 1 minute.

6. Add lobster pieces and claws. Season with salt and pepper; cook 2 minutes over high heat. Cover and continue cooking just until lobster shells become red in color.

7. Add cognac and flambé. Remove lobster pieces from pan and set aside.

8. Pour white wine into pan and cook 3 minutes over high heat. Incorporate fish stock and continue cooking 4 minutes over high heat.

9. Stir in kneaded butter and continue cooking to thicken sauce. Whisk constantly.

10. Mix cream with reserved tomalley. Stir into sauce and add few drops Tabasco sauce. Cook 3 minutes over medium heat.

11. Place lobster pieces in sauce and simmer 2 minutes. Serve.

1 SERVING:     605 CALORIES     8g CARBOHYDRATE     71g PROTEIN     27g FAT     0g FIBER

 

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