Esta es una exhibición prevé de cómo se va ver la receta de 'Pan Roasted Lobster With Cava Butter Sauce, Salsa Verde Rice' imprimido.

Receta Pan Roasted Lobster With Cava Butter Sauce, Salsa Verde Rice
by Global Cookbook

Pan Roasted Lobster With Cava Butter Sauce, Salsa Verde Rice
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 4 x live lobsters - (1 1/2 to 2 lbs ea)
  •     Extra virgin olive oil as needed
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 2 x shallots finely minced
  • 2 c. Cava
  • 2 Tbsp. champagne vinegar
  • 2 Tbsp. heavy cream
  • 3 stk unsalted butter very cool,
  •     cut small cubes
  •     Salt to taste
  •     Freshly-grnd white pepper to taste
  • 1 Tbsp. finely-minced tarragon
  • 1/4 c. extra virgin olive oil
  • 3 x tomatillos papery skins
  •     removed, and roughly minced
  • 3 Tbsp. minced parsley
  • 3 Tbsp. minced basil
  • 3 Tbsp. minced tarragon
  • 3 Tbsp. water
  • 3 x garlic cloves minced
  • 1/2 c. white wine
  • 3 c. clam juice
  • 1 x lemon juiced
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. unsalted butter
  • 1 lrg onion finely minced
  • 2 x garlic cloves finely minced
  • 2 c. arborio rice
  • 6 c. boiling water
  •     Salsa Verde (see above)
  • 1 Tbsp. minced basil
  • 1 Tbsp. minced tarragon
  • 2 Tbsp. minced parsley
  •     Salt to taste
  •     Freshly-grnd black pepper to taste

Direcciones

  1. Lobster: Bring a large pot of salted water to a boil over high heat. Cook 2 lobsters at a time till three-quarters done, approximately 10 min.
  2. Heat 2 large saute/fry pans over high heat. Split the lobsters in half, brush with extra virgin olive oil and season with salt and pepper to taste. Place the lobster in the pan, flesh-side down and cook till nicely browned. Turn over and cook shell-side down for 1 more minute.
  3. Cava-Tarragon Butter Sauce: Place the shallots, Cava and vinegar in a medium nonreactive saucepan. Boil the liquid over high heat till reduced to 2 Tbsp.. Whisk in the heavy cream and cook for 1 minute. Reduce heat to medium and add in the butter, piece by piece, whisking well after each addition till all has been used. Season with salt and white pepper and add in the tarragon.
  4. Salsa Verde: Heat 2 Tbsp. of oil in a medium saute/fry pan over high heat till almost smoking and saute/fry the tomatillos for 4 min. Place the tomatillos in a food processor and add in the parsley, basil, tarragon, and water and puree.
  5. Heat the garlic in a medium saucepan and saute/fry till soft. Add in the wine and cook till dry. Add in the clam juice and reduce by 3/4. Add in the lemon juice and season with salt and pepper, to taste. Add in tomatillo-herb puree and cook for 2 min.
  6. Risotto: Heat extra virgin olive oil and butter in a medium saucepan over medium heat. Add in onions and garlic and cook till soft. Add in rice and cook for 2 min. Add in boiling water 1 c. at a time and cook till all liquid has been absorbed by the rice. Repeat till all water is used.
  7. Mix in the Salsa Verde and cook till mix has absorbed most of the liquid. Mix in the herbs and season with salt and pepper, to taste.
  8. This recipe yields 4 servings.