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Tournedos of Lotte with Lobster & Lobster Butter

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Recipe

 
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 ½ pounds lobsters
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2 tablespoons butter
clarified
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1 small onions
coarsely chopped
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1 each carrots
and coarsely, chopped
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1 each celery stalks
trimmed and, coarsely chopped
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1 each garlic cloves
crushed
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¼ teaspoon thyme
dried
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¼ teaspoon tarragon leaves
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1 each bay leaves
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2 tablespoons cognac
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3 pounds butter, unsalted
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cup tomato paste
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Lotte and sauce
18 each monkfish
skinned
*
½ cup butter
clarified
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¼ cup shallots
finely chopped
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¼ cup cognac
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2 cups heavy whipping cream
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1 x salt
to taste
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1 x white pepper
white (to taste)
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1 x parsley leaves
sprigs
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Ingredients

Amount Measure Ingredient Features
1.1 kg lobsters
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3E+1 ml butter
clarified
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1 small onions
coarsely chopped
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1 each carrots
and coarsely, chopped
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1 each celery stalks
trimmed and, coarsely chopped
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1 each garlic cloves
crushed
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1.3 ml thyme
dried
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1.3 ml tarragon leaves
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1 each bay leaves
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3E+1 ml cognac
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1.4 kg butter, unsalted
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79 ml tomato paste
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Lotte and sauce
18 each monkfish
skinned
*
118 ml butter
clarified
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59 ml shallots
finely chopped
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59 ml cognac
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473 ml heavy whipping cream
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1 x salt
to taste
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1 x white pepper
white (to taste)
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1 x parsley leaves
sprigs
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Directions

FOR LOBSTER BUTTER: Steam or boil lobsters until just tender, 8 to 10 minutes.

Cool, then remove all lobster meat from shells.

Refrigerate meat, covered; set aside.

In large saucepan, heat 2 tablespoons clarified butter.

Add onion, carrot, celery, garlic, thyme, tarragon, and bay leaf; toss over high heat 3 minutes.

Add lobster shells, stirring; then add 2 tablespoons Cognac and stir for 3 minutes.

Add butter and tomato paste and simmer gently, covered, 2 to 3 hours.

Strain, pressing solids firmly.

Set aside for 15 minutes.

Skim any froth from surface and strain again through several layers of dampened cheesecloth, leaving behind any milky residue in bottom of pan (discard residue.

) Cool, then chill or freeze in small containers.

FOR LOTTE AND SAUCE: Pat lotte dry; sprinkle with salt and pepper.

Heat ½ cup clarified butter in heavy large skillet over medium high heat.

Working in batches if necessary, sauté lotte until lightly golden, about 2 minutes per side.

Scatter shallot around fish and cook 2 minutes longer.

Pour in ½ cup Cognac and cook 1 minute longer.

Transfer to warm serving plates and keep warm.

Add 1 cup cream to skillet and reduce by half.

Add remaining cup and boil until thick enough to coat a spoon lightly.

Lower heat and spoon in the ½ cup lobster butter a little at a time, whisking constantly.

Strain sauce into clean saucepan.

Cut reserved lobster meat into thick slices and add.

Simmer gently 2 minutes.

Place lobster pieces between pieces of lotte.

Nap with sauce; garnish with parsley and serve immediately



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 571g (20.1 oz)
Amount per Serving
Calories 229592% from fat
 % Daily Value *
Total Fat 234g 360%
Saturated Fat 147g 736%
Trans Fat 0g
Cholesterol 784mg 261%
Sodium 937mg 39%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 87g
Vitamin A 191% Vitamin C 10%
Calcium 24% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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