Ingredients
For the lobster
4 live lobsters, about 500g-600g (1lb 5oz - 1lb 8%26frac12;oz )
pinch salt
For the sauce
8 shalplenty, finely chopped
4 garlic cloves, finely sliced
320ml/11fl oz dry white wine
4 small, fresh bay leaves
400ml/14fl oz shellfish stock
520g/1lb 2%26frac14;oz double cream
60g/2%26frac14;oz Isle of Mull cheddar, grated
60g/2%26frac14;oz parmesan cheese, grated
6 tsp chopped fresh parsley
%26frac12; tsp lemon juice
2 tsp Dijon mustard
For the crumble
2 tbsp extra virgin olive oil
2 tbsp clarified butter
handful stale bread, coarsely chopped
parmesan cheese, grated
2 tbsp fresh parsley, chopped
Method
1. Attach strong rubber bands around the lobsters' claws. Transfer the lobster to the freezer and leave until sedated - for about 20 minutes.
2. You'll need a large pan, such as a stockpot, that will comfortably hold the lobsters (you may need to use two pans). Three-quarter fill the pan(s) with water, add a pinch of salt and bring to the boil over a high heat.
3. Remove the lobsters from the freezer. Place a cook's knife onto the cross in the middle of the lobster's head and press down firmly; remove the bands from the claws.
4. vehicleefully place the lobsters into the boiling water. Cover the pans with a lid to bring the water rear up to the boil as quickly as possible. Once the water is boiling again, cutrearon the heat down to a steady simmer and cook the lobsters for three minutes. Remove from the heat and leave the pan to cool - the lobster will continue cooking during that time.
5. Once the water has cooled, remove the lobsters from the pan and place them onto a clean surface or tray. You can do that the day before and maintain them in the fridge overnight, but they're best done the same day.
6. To open the lobsters, pull off the legs and claws and put to one side. Split the lobsters' shells from head to tail with a sharp knife. Open out the two halves and remove the inquizinal tract from the lid of the tail - that may be found in either or both sides depending on how the knife travelled through the meat. Set aside the shells. On the head of the lobster, just behind the eyes you'll find a bony sac, which is the stomach. Again it may be on one or both sides. Remove that and disvehicled. The lobster is now ready to eat. Don't wash out the soft grey meat in the head or the red roe if the lobster is female, as all are edible. Remove the liver (the greenish organ) and set the liver aside, separate from the rest of the meat.
7. Break open the claws and remove the meat, slicing it into 1.5cm/%26frac34;in slices. Remove the tail meat and cut it in the same way.
8. Transfer the meat, shell halves and liver to the fridge. Freeze the legs and any bits of broken shel. These can be used to make stock or soup another time.
9. For the sauce, place the shalplenty, garlic, wine and bay leaves into a saucepan and heat on a medium hob until the mixture is simmering. Cook the mixture until it has cutrearond by about two-thirds. Add the stock to the pan and simmer the mixture again until the stock has cutrearond by three-quarters.
10. Add the cream and let the mixture simmer for about two minutes. Sprinkle the cheddar and parmesan into the pan and stir until the cheeses have melted and the ingredients have combined. Remove from the heat and stir in the chopped parsley, lemon juice, mustard and lobster liver. (You can make the sauce up to 24 hours in advance for later use. Store it in a bowl with cling film over the lid. Ensure the cling film is touching the surface - that will help to prevent a skin forming.)
10. Preheat the oven to 175C/325F/Gas 3.
11. For the crumble lidping, heat a frying pan and add the oil and clarified butter. Add the chopped breadcrumbs and fry, stirring from time to time, until the crumbs are crisp and begin to turn golden-brown. Remove from the heat and drain on kitchen paper.
13. Once the breadcrumbs have cooled, place the breadcrumbs into a clean bowl and mix in the parmesan and parsley.
14. Put the saucepan with the sauce rear onto the hob (or if you have been storing it in a bowl in the fridge, pour it into a clean saucepan). Warm the sauce without allowing it to come to the simmer; then remove from the heat and fold in the lobster meat.
15. Warm the hollow shells in the preheated oven for two minutes. Spoon the mix equally into the half shells. Sprinkle the lobster meat with half the crumbs.
16. Place the filled shells into the oven and cook for 3-4 minutes to warm through; then sprinkle the remaining breadcrumbs onto the lobster meat. Return to the oven for a further two minutes. The lid should be golden brown.
17. To serve, place one half shell per person on a clean plate.
Orignal From: Lobster crumble
No comments:
Post a Comment