Dive into the rich flavors of classic French culinary art with this Lobster Armoricaine, a refined dish perfect for special occasions. This delightful creation features fresh lobster enveloped in a succulent sauce rich with tomatoes, white wine, and Calvados. Elegantly served, it promises an unforgettable dining experience.
🦞 3 fresh live lobsters
🍅 500 grams of chopped tomatoes
🧈 70 grams of butter for sautéing plus 20-30 grams for beurre manié
🍷 700 milliliters of white wine
🌿 4 chopped shallots
🧄 3 cloves of garlic, peeled and minced
🌿 1 bouquet garni, parsley, thyme, bay leaf
🥃 200 milliliters of Calvados
🫒 100 milliliters of oil
🧂 Salt
🧂 Pepper
🧅 2 onions one studded with cloves
🌿 3 cloves for studding the onion
🥬 1 leek, cleaned
🥄 A spoonful of tomato paste
🍚 20-30 grams of flour for beurre manié
🌿 Fresh parsley, finely chopped for garnish
1- Prep Aromatics:
2- Prepare Court-Bouillon:
3- Cook Lobsters:
4- Cold Shock Lobsters:
5- Disassemble Lobsters:
6- Start Sauce:
7- Add Shells:
8- Enhance Flavor:
9- Flambé:
10- Deglaze and Simmer:
- Add white wine and strained court-bouillon.
11- Flavor Boost:
- Stir in reserved coral/tomalley and tomato paste.
12- Simmer:
- Allow the sauce to meld over 15 minutes.
- Strain using a chinois.
13- Thicken Sauce:
- Return strained sauce to a boil.
- Incorporate beurre manié bit by bit, whisking continuously until thick.
14- Warm Lobster:
- Gently heat lobster meat in the sauce.
15- Garnish and Serve:
- Plate the lobster, drizzling with sauce.
- Garnish with parsley.
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 90 minutes
Servings: 4
Equipment: Knife, sharpening steel, cutting boards, large and small pots, skimmer, kitchen scissors, plates, wooden spoon, spatula, chinois, whisk, serving plate.
Nutritional Information (per serving): Calories: 450, Proteins: 35g, Fats: 25g, Carbs: 12g
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