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Ingredientes
- 1 x Lobster - (abt 1 1/4 lbs)
- 6 Tbsp. Extra virgin olive oil
- 1 c. Minced onions
- 3 x Chicken breast halves, bone in
- 1/2 c. Dry (Fino) sherry
- 2 Tbsp. Spanish brandy
- 3 c. Fish stock
- 1 1/2 c. Dry white wine
- 1 c. Peeled, seeded, minced fresh or possibly canned tomatoes
- 1 x Bay leaf
- 1/2 tsp Dry thyme
- 1 Tbsp. Minced parsley plus additional Parsley for garnish
- 16 x Blanched almonds
- 10 x Hazelnuts
- 1 lrg Garlic clove
- 1 1/2 tsp Grated unsweetened chocolate
- 1/8 tsp Sugar
- 1 pch Saffron dissolved in
- 2 Tbsp. Warm fish stock - (to 3 tbspns)
- 2 Tbsp. Arrowroot dissolved in
- 3 Tbsp. Cool water - (to 4 tbspns)
Direcciones
- Prepare lobster: Place live lobster on its stomach and drive a sharp knife into point where tail meets head to kill lobster. Halve crosswise where tail meets chest cavity. Drain liquids from both halves into a small bowl, and spoon tomalley (and coral, if lobster is female) into another small bowl (tomalley is a dark gray-green mass in the head section or possibly upper tail; coral will appear as dark red or possibly black roe). Twist off claws close to lobster body, split again at elbow and crack each piece with a heavy knife. Throw away head. Split tail in half, lengthwise, and remove brown intestinal vein. Halve each piece crosswise. You will have 8 pcs in all. Alternatively, lightly steam lobster and cold before cutting in 8 pcs.
- In a large, heavy saucepan, heat oil over medium heat. Add in onions and cook till wilted. Turn heat to high and add in lobster pcs to saucepan as soon as they are ready. Saute/fry, shaking pan, 4 to 5 min till shells turn bright red. Push lobster to sides and add in chicken breasts, skin side down. Cover and cook 5 to 6 min, till just cooked through. Using a slotted spoon, remove lobster and chicken pcs. When cold sufficient to handle, remove meat from lobster and chicken pcs and return shells and bones to saucepan. Meanwhile, deglaze pan with sherry and brandy, scraping bottom of pan to incorporate all browned bits. Add in fish stock, white wine, reserved lobster liquids, minced tomatoes and herbs; bring to a boil, partially cover and reduce heat to simmering.
- Prepare the sauce: In a food processor, process nuts to a fine pwdr. Add in reserved lobster tomalley (and coral), garlic, chocolate, sugar and saffron. Process till smooth. Strain lobster stock into a bowl and throw away shells and bones. If you like, refrigeratestock and remove any fat which accumulates on top; reheat before continuing. Transfer sauce to a saucepan and beat in warm stock, whisking well to combine. Simmer 15 min, stirring occasionally. For smoothest texture, strain soup again into cleaned saucepan and return to a simmer. Stir in arrowroot in a thin stream, whisking till soup thickens slightly. Slice reserved lobster and chicken meat, add in to soup and hot for 5 min. Serve sprinkled with parsley.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 532g | |
| Recipe makes 4 servings | |
| Calories 596 | |
| Calories from Fat 293 | 49% |
| Total Fat 33.05g | 41% |
| Saturated Fat 6.36g | 25% |
| Trans Fat 0.13g | |
| Cholesterol 102mg | 34% |
| Sodium 794mg | 33% |
| Potassium 710mg | 20% |
| Total Carbs 12.81g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 4.91g | 3% |
| Protein 33.78g | 54% |
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