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Chicken
and Lobster Serves Four Maine
Lobster
Directions Kill lobster. Remove tail and skewer to keep straight during cooking. Pull off arms with claws attached, split body and discard the stomach. Remove the coral and reserve for the sauce using the remaining carcass for stock. Sauté skewered tails, arms and claws and mirepoix in large pan with olive oil until lobster pieces turn orange. Flame with brandy add white wine and fumet. Simmer covered for 5-7 minutes. Remove lobster parts from pan. Remove meat from tail, arms and claws and keep warm. Crush lobster shells and carcass adding them back to the pan with bay leaves, peppercorns and salt cooking an additional 10 – 15 minutes, skim impurities, strain and reserve for sauce. Chicken
Directions Remove
breast portions from the chicken season with salt and pepper and
cook skin side down in olive oil over medium – high heat for
about 12 minutes. Turn breasts over and continue cooking until
internal temperature reaches 165 º F. Let stand in warm area to
rest.
Coral Sauce
Directions Reduce reserved Stock and cream by two thirds, add lobster Coral, cook until bright orange then add lemon juice and salt. Remove from heat and whisk butter in one ounce at a time until smooth. Add herbs and Tabasco; adjust seasoning with additional salt if needed. Provide your favorite recipe of mashed potatoes and steamed asparagus for a main course presentation. Divide lobster and chicken breast between four plates and top with sauce. |
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RECIPES |
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Brussels Sprouts 101 (Video) |
with Pistachio Pesto (Video) |
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