Yield: 1 servings
Measure | Ingredient |
---|---|
2 \N | Live; (1 1/4- to 1 |
\N \N | ; 1/2-pound) lobsters |
2 tablespoons | Olive oil |
1⅓ cup | Finely chopped shallots |
1 cup | Chopped fennel bulb |
3 larges | Garlic cloves; chopped |
¼ cup | Madeira |
4 teaspoons | Tomato paste |
3 cups | Chicken stock or canned low-salt broth |
1 tablespoon | Butter; room temperature |
1 tablespoon | All purpose flour |
½ cup | Whipping cream |
⅓ cup | Lentils |
2 tablespoons | Butter; (1/4 stick) |
2 mediums | Leeks; (white and pale |
\N \N | ; green parts only), |
\N \N | ; thinly sliced |
6 ounces | Crabmeat |
6 \N | Lasagne noodles |
2 tablespoons | Chopped fresh cilantro |
LOBSTER SAUCE
FILLING
For Sauce: Boil lobsters in pot of boiling water 8 minutes. Transfer to bowl of ice water; cool. Drain. Working over large bowl to collect juices, remove claws and tails. Using knife, cut tails into 2-inch-wide pieces.
Remove meat. Crack claws; remove meat. Cut bodies in half. Transfer shells and bodies to bowl with juices. Slice meat; place in small bowl. Chill.
Heat oil in large Dutch oven over medium-high heat. Add shallots, fennel and garlic; saute 8 minutes. Add Madeira and tomato paste; bring to boil.
Add stock, lobster shells and any juices; bring to boil. Reduce heat; simmer until reduced to 2½ cups, about 30 minutes.
Strain liquid into saucepan, pressing on shells. Mix butter and flour in bowl. Add to liquid. Bring to boil, whisking often. Add cream; simmer until reduced to sauce consistency, about 8 minutes.
For filling: Cook lentils in medium saucepan of simmering water until tender, about 20 minutes. Drain. Melt butter in large skillet over medium heat. Add leeks; saute until tender, about 15 minutes. Add lentils, lobster meat, crabmeat and ½ cup lobster sauce.
Cook pasta in pot of boiling salted water until just tender. Drain. Cut each noodle crosswise into 4 pieces. Divide half of pasta among 6 shallow bowls. Rewarm filling, mix in cilantro and spoon over pasta. Top with remaining pasta. Bring sauce to simmer. Spoon over pasta.
Makes 6 appetizer servings.
Bon Appetit June 1995
Converted by MC_Buster.
Per serving: 1521 Calories (kcal); 109g Total Fat; (65% calories from fat); 56g Protein; 73g Carbohydrate; 389mg Cholesterol; 1114mg Sodium Food Exchanges: 2 ½ Grain(Starch); 5 ½ Lean Meat; 6 ½ Vegetable; 0 Fruit; 21 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.