Lobster ragout with fava beans
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Lobster; cooked and drained |
| ¼ | cup | Diced carrot; celery and turnip |
| 6 | tablespoons | Butter |
| Salt and pepper | ||
| 1 | cup | Heavy cream |
| 1 | pinch | Saffron |
| 1 | cup | Shelled fava beans |
| ⅓ | cup | Minced shallot |
| 1 | tablespoon | Dry sherry |
| Chervil sprigs; for garnish | ||
Directions
Shell lobster and cut meat into serving pieces, reserving lobster coral. In a small saucepan sweat diced vegetables in 2 tablespoons butter over very low heat, covered, for 6 to 8 minutes or until just tender; season with salt and pepper. In a small saucepan bring cream and saffron just to a boil, and simmer until reduced to ⅔ cup, cream should thick enough to coat the back of a spoon. Cook fava beans in a saucepan of boiling, salted water for 3 minutes; drain and refresh. In a skillet heat 2 tablespoons butter, add shallot and cook over low heat just until softened. Add lobster meat and sherry, season with salt and pepper and cook over medium-high heat for 1 minute. Add saffron cream, diced vegetables and beans. Push lobster coral through a fine sieve into the sauce and cook just until heated though. Swirl 1 to 2 tablespoons softened unsalted butter or to taste into the sauce, and toss to combine. Transfer to a warmed dinner plate and serve immediately, garnished with chervil sprigs.
Yield: 1 serving
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS4732
Converted by MM_Buster v2.0l.