LOBSTER WITH SPRING VEGETABLES
4 lobsters, poached as directed on page 2, meat removed
1-1/3 cup Court Bouillon
2 tablespoons unsalted butter, softened (if coral is available)
1 bunch baby carrots, or larger ones, julienne cut
2 tablespoons unsalted butter, divided
1 head bulb fennel, trimmed and cut into 8 wedges
1 pound asparagus, trimmed to 2-1/2' tips
8 ounces wild mushrooms (optional)
4 tablespoons unsalted butter, cold
Sea salt and freshly ground white pepper
1 tablespoon fresh lemon juice
1 tablespoon whipping cream
3 tablespoons fresh ginger, minced
Carrots: Trim, rinse and peel the carrots. Julienne large ones. Combine in a saucepan with 1 tablespoon butter, 1/2 teaspoon sugar and a pinch of salt. Cover and cook slowly until just tender. Reserve.
Fennel and Asparagus: Steam these vegetables, separately until just tender. Reserve.
Mushrooms: Submerge morels in cold water, drain and halve large ones. If using commercial mushrooms, select cremini. Wipe them clean, halve. Saute mushrooms slowly in 1 tablespoon butter for 5 minutes. Drain and set aside.
Sauce: Melt 3 tablespoons cold butter in a large skillet. Reheat the lobster meat briefly, turning onee and removing the claw meat first. Divide the lobster tails and claw meat among the serving plates.
Add the court bouillon to the skillet and simmer for 2 minutes. Add the ginger pieces, the cream and swirl in coral that has been combined with softened butter if available. Do not return the sauce to a boil after the coral is added. Season to taste with salt and white pepper.
Vegetables: Heat remaining 2 tablespoons of butter in another skillet. Toss the vegetables in the pan to reheat gently. Distribute them over the lobster meat.
Spoon the sauce over the lobster and vegetable ensemble. Serve immediately.
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