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Ingredientes
- 2 x lobster tails - (abt 1 lb total) (fresh or possibly thawed frzn)
- 2 Tbsp. butter or possibly margarine
- 1 c. minced onion
- 1 c. minced carrots
- 1 c. minced celery
- 1 c. dry white wine Salt to taste
- 1/4 lb fresh or possibly canned foie gras (or possibly duck liver pate)
- 3/4 c. thinly-sliced green onions including tops
Direcciones
- With kitchen shears, cut through top of lobster shells lengthwise down the center. Set tails, cut-sides up, on a board. With a heavy knife, slice tails in half lengthwise through cuts. Rinse.
- Put lobster in shells and 8 c. water in a 4- to 5-qt pan over high heat. When just beginning to boil, turn heat to low and cook till lobster meat is barely opaque but still moist-looking in center of thickest part (cut to test), about 10 min. With a slotted spoon, lift lobster tails from pan and let cold. Pour liquid from pan and reserve.
- When lobster is cold sufficient to touch, in about 5 min, pull meat from shells; break shells into about 2-inch pcs and return to pan. Chop 1/4 of the lobster meat and add in to pan along with butter, onion, carrots, and celery. Stir over medium-high heat till vegetables are limp but not browned, about 7 min.
- Add in reserved cooking liquid and wine. Boil over high heat till liquid is reduced to 6 c., about 25 min. Pour through a fine strainer into a pitcher; throw away residue. Season broth to taste with salt, and keep warm.
- Meanwhile, cut remaining lobster meat into 1/2-inch chunks. Cut foie gras into 1/4- to 1/2-inch chunks. Place lobster, foie gras, and green onions in separate small bowls.
- To eat, spoon a piece of lobster and a chunk of foie gras into each small c. (demitasse); or possibly use 3- to 4-oz bowls. Pour warm broth into c.; add in green onions to taste. Sip broth and use a small spoon to eat lobster and foie gras.
- This recipe yields about 6 c. broth; 12 servings.
- Comments: If making up to 1 day ahead, refrigeratebroth and lobster meat separately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 40g | |
| Recipe makes 12 servings | |
| Calories 71 | |
| Calories from Fat 55 | 77% |
| Total Fat 6.11g | 8% |
| Saturated Fat 2.59g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 93mg | 4% |
| Potassium 81mg | 2% |
| Total Carbs 2.7g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.1g | 1% |
| Protein 1.37g | 2% |
