Lobster is one of those things people don't believe you have cooked it until they see you cook it. This dish is inspired by Dirty Apron's Julie and Julia. I wanted to cook and gut a live lobster and ended up burning a few finger, when the lobster fought back. I have seen my parents and grandparents kill and gut countless different seafood and birds, but I still feel a little guilty cooking this little guy. I named him Herms XVI. Susan or Vincent might get the (rather unappetizing) reference.
- 1 Whole Lobster
- 1 Shallot (finely diced)
- 1 Gorlic Clove (minced)
- 100g Mushrooms
- ½ tbsp. Unsalted Butter
- 1 tsp. Lemon Juice
- 1 tbsp Cognac!
- ¼ Smoked Paprika
- 1 Egg Yolk
- ½ Heavy Cream (Cashew cream works, just cook it longer)
- 2 Springs Tarragon (chopped)
- 1 tbsp. Parmesan
- Salt & Pepper
- Vegetable Oil
1. Pluge the lobster into boiling salted water. Head first and quickly cover. Don't run away.
2. Cook for 5 minutes and transfer into an iced water bath.
3. Once the lobster is cooled, twist the claws off, split the lobster in half lengthwise (don't be gentle). If there is coral (green stuff), put it aside for the sauce. Gut and discard the remaining insides. Rinse and dry the shell.
4. Crack the craws in half and remove the meat inside. Cut the meat in ¼-inch pieces.
5. Heat butter in a sauce pan over medium heat
6. Sauté shallot, mushroom, and garlic together for 2 minutes.
7. Add lemon juice and ½ of the cognac, and cook for another minute. (Smells so good!)
8. Add cream, paprika, salt, pepper. Simmer.
9. whisk together the egg yolk, remaining cognac, lobster coral in a bowl. Slowly pour the simmering cream into the yolks, whisking constantly, and transfer back to the suacepan.
10. Whisk over low heat until the sauce thickens.
11. Add the diced lobster meat and fresh tarragon. Simmer for 2 minutes. Salt and pepper.
12. Arrange the lobster halves on a roasting pan and spoon the lobster mixture into the lobster shells and sprinkle the top with grated parmesan.
13. Broil for 1 minute or until it's gold brown on top.
I served this with sautéed green beans. For wine pairing, fuller bodied whites with crisp acid. New Zealand Sauvignon Blanc such as Allan Scott Sauvignon Blanc 2008 or a good Riesling from Clare and Eden valley. Although I don't think Chablis has enough bodiness to stand up to the creaminess of the dish, I bet it will pair well a Sonoma Chardonnay, such as Sonoma-Cutrer Chardonnay 2007. Another option would be white Bordeax or other chardonnay with "sur lee" on the label.