Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Lobster A La Nage




Source of Recipe


Venus de Milo


Recipe Introduction


"A popular way to steam lobsters is with a court bouillon or strained vegetable stock. A court bouillon imparts a light aroma and fresh flavor to seafood sauces. A Nage is a court bouillon, which is not strained. Normally the vegetables are cut into ornamental shapes and served around the entrée. Along with the vegetables a Court Bouillon is seasoned with a Bouquet Garni which is a cheese cloth sack, filled with a variety of fresh herbs. The visual presentation of this entrée is very important so cut your vegetables neatly and evenly."



List of Ingredients




2 each 1 and 1/4 lbs. lobsters
2 cups Court Bouillon (recipe below)
1 small carrot, fine julienne
1 small leek, fine julienne
2 scallions finely sliced
1 medium shallot, minced
2-3 sprigs rough chopped Italian parsley





Recipe



Bring half the Court Bouillon to a boil in a covered stockpot. Prepare and steam lobsters in the court bouillon. ( see How to Prepare a Lobster For Boiling ). While the lobsters are steaming, poach the carrots, leeks, scallions, and shallots in the remaining Court Bouillon until the carrots begin to tender. When the lobsters are cooked, remove and crack the claws and cut the bodies in half lengthwise and remove the stomach sacs. Place the lobster halves in a soup bowl meat side up. Remove the claw meat from the shells and place in the body cavity. Place the lobsters in a warm oven while the sauce is being prepared. Strain the lobster stock and add to the vegetable and broth mixture. Add the chopped parsley and simmer for about 3 minutes. Spoon the vegetables over and around the lobster halves and then pour the remaining liquid over the lobster halves. Serve at once.

Court Bouillon---

Ingredients:
1 large Spanish onion
1 small carrot
1 celery stalk
2 tablespoons butter
1 large clove of garlic
1 bouquet garni (recipe below)
1 quart cold water
1/2 cup white wine
2 tablespoons Champagne vinegar


Peel and rough dice the onions, carrots and celery. Sauté the vegetables and garlic in the butter for about 10 minutes taking care not to let the vegetables brown. Allowing the vegetables to brown or caramelize will completely ruin the bouquet of the stock. Add the bouquet garni and the cold water and simmer for about 10 minutes. Add the wine and vinegar. Bring back to a simmer and remove from heat. Allow to cool then strain out the vegetables.

Bouquet Garni---

Ingredients:
1 sprig Italian parsley
2 large bay leaves
1 sprig fresh dill weed
3 sprigs fresh thyme
1 teaspoon black peppercorns


Remove stems from parsley. Wash the fresh herbs. Lay the herbs on a square of cheese cloth. Make a sack and tie it off with some butchers twine.

How to Prepare a Lobster For Boiling ---
Lobsters are quickly and painlessly killed by inserting a sharp knife in the underside where the tail and body meet. Always wait until the last minute to kill the lobsters; otherwise they will lose a lot of the natural juices and flavor. Our advice is that you move quickly but carefully as you prepare your lobsters for broiling. It is a very good idea to have some rubber kitchen gloves on hand when you prepare the lobsters to protect your hands from the spiny parts of the lobster shell.

Place the lobster on its stomach on a cutting board and while firmly holding its body use a cleaver or a heavy French knife to remove the claws and legs. The lobster will instinctively curl its tail when you remove its claws.

Next, place the lobster on its back and firmly grasp the tail. Insert a very sharp boning knife into the abdomen where it meets the tail and draw the knife towards the tail.

Next, reverse the procedure, this time holding the lobster by the body while drawing the knife from the cut in the abdomen along the tail. Take special care not to cut through the shell along the back of the lobster.

The next step is to split the lobster. With the lobster on its back, press down with the fingers and thumbs along each side of the lobster until the shell cracks open, exposing the interior of the tail and the body cavity. All of the lobster is edible except for the stomach, which is the hard sac near the head and the intestinal vein. Remove and discard these parts.

The greenish liver or tomalley and the coral are edible and can be prepared in a stuffing or left in the lobster during cooking. In all of our broiled lobster recipes we will remove and discard everything in the body cavity. The reason we don’t use the tomalley or coral is that the tomalley can be bitter at certain times of the year and most people today just do not find the coral to be as appetizing as past generations have.

We suggest that the lobster be thoroughly washed under cold running water before proceeding with a recipe. The claws may be boiled or steamed and shelled to provide lobster meat for stuffing or they may be broiled with the lobster and served as a garnish.