OK...So Maybe This Isn't as Guilt Free as It Should be...But What the Hell!

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Make OK...So Maybe This Isn't as Guilt Free as It Should be...But What the Hell!

It's only as good as the amount of butter you put in! LOL...Not True. Lobster is very rich as you know so just a pat or two or three will do!

Lobster Medallions in a Seafood Broth

 

Ingredients

4 tbsp olive oil

3 shallots, finely chopped

1 stalk celery, finely chopped

2 carrots, finely chopped

3 cloves garlic, finely chopped

1 bulb fennel, finely chopped, fronds reserved for garnish

2 leeks, white part only

1 lobster, tail meat removed from shell, body and shell roughly cut and reserved

3 cups chardonnay wine ( one 750 ml bottle)

2 tbsp tomato paste

5 cups fish stock (if none left from the last fabulous dinner use 

Knorrs)

12 mussels

12 prawns, heads removed

2 cups chicken stock

4 ozs. butter

2 sprigs thyme

Salt and pepper, to taste Select all

Directions

Preheat sous vide machine to 70C. (Who are kidding in real life?)

In a deep sauce pan (hello), Make the broth. 

Place 2 tablespoons olive oil in a saucepan and set over high heat. Add shallots, celery, carrots, garlic, fennel and 1 leek, roughly chopped, and cook until softened. Add chopped lobster shells and continue to cook until well colored, about another 15 minutes. Add 2 cups chardonnay wine and reduce by 1/3. Add tomato paste, fish stock, mussels and prawns and allow to simmer. 

Remove mussels from broth as they cook and open and place in serving bowls. Continue to simmer broth for 30 minutes. Strain into a clean saucepan and return to heat to simmer until thickened and reduced, about another 15 minutes. Season and set aside, keeping warm.

Meanwhile, to cook the remaining leek, place chicken stock, remaining 1 cup chardonnay wine, butter and leek in a saucepan and set over medium heat. Allow to simmer until leek is tender, about 20-25 minutes. Drain and set leek aside.

To cook the lobster, place lobster, remaining 2 tablespoons olive oil and thyme in a sous vide bag. Season, seal and place in sous vide machine to poach for 15 minutes. Remove from machine, remove lobster from bag and slice into 12 medallions. (Toss in a pan with a little butter and olive oil for just a few minutes...3)

To serve, pour broth into serving bowls, covering the mussels. Add 3 lobster medallions to each bowl. Slice leeks thinly and scatter over. Garnish with fennel fronds. 

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