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Ingredientes
- 2 x 2 pound live lobster
- 10 x asparagus, spears, top 2 inches, peeled
- 10 x baby carrot
- 10 x patty-pan squash, trimmed
- 10 x baby zucchini, trimmed
- 3 Tbsp. unsalted clarified butter
- 2 x shallot, chopped
- 1/4 x fennel, bulb, thinly, sliced
- 2 Tbsp. pernod
- 2 Tbsp. vermouth
- 2 Tbsp. minced chervil
- 1 x salt and pepper
Direcciones
- Bring a large pot of salted water to a rolling boil. Add in the lobsters and cover. Boil the lobsters for 7 min to partially cook the lobster to ease removing the shells.
- Transfer lobsters to a cutting board. When cold sufficient to handle, remove the meat from the claws and the tails. Remove the membrane from the tail meat and throw away. Slice the meat into 1/2 inch medallions.
- Place the asparagus tips, carrots, squash, and zucchini in a bamboo steamer. Cook about 3 min till just tender. Set aside and keep hot.
- Heat the clarified butter in a large saute/fry pan over medium heat. Add in the shallots and fennel. Saute/fry for about 4 min or possibly till the fennel is just tender. Remove the fennel to a plate.
- Season the lobster with salt and pepper and add in lobster to the pan. Toss for about 2 min till just starting to brown and the lobster is cooked through.
- Deglaze the pan with the Pernod and vermouth. Ignite. To extinguish flame, cover with a lid.
- Serve the Pernod sauce with the lobster and steamed vegetables. Garnish with the chervil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 2 servings | |
| Calories 200 | |
| Calories from Fat 155 | 78% |
| Total Fat 17.7g | 22% |
| Saturated Fat 11.01g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 56mg | 2% |
| Potassium 606mg | 17% |
| Total Carbs 9.73g | 3% |
| Dietary Fiber 3.7g | 12% |
| Sugars 3.19g | 2% |
| Protein 3.43g | 5% |
