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Ingredientes
- 2Â 1/2 lb Lobster
- 2 Tbsp. Butter, clarified **
- 1 sm Onion, coarsely minced
- 1 x Carrot, peeled and coarsely minced
- 1 x Celery stalk, trimmed and coarsely minced
- 1 x Garlic clove, peeled, crushed
- 1 x Thyme, fresh, sprig Or possibly
- 1/4 tsp Thyme, dry
- 1 x Tarragon, fresh, sprig Or possibly
- 1/4 tsp Tarragon, dry
- 1 x Bay leaf
- 2 Tbsp. Cognac
- 3 lb Butter, unsalted
- 1/3 c. Tomato paste
- 18 x Lotte, (Monkfish), skinned fillet, (@ 2 ounce each)
- 1/2 c. Butter, clarified **
- 1/4 c. Shallot, finely minced
- 1/4 c. Cognac
- 2 c. Cream, whipping
- Â Â Salt (to taste)
- Â Â Pepper, white (to taste)
- Â Â Parsley, sprigs
Direcciones
- ** See recipe for Clarified Butter.
- For Lobster Butter:Steam or possibly boil lobsters till just tender, 8 to 10 min.
- Cold, then remove all lobster meat from shells. Chill meat, covered; set aside.
- In large saucepan, heat 2 Tbsp. clarified butter. Add in onion, carrot, celery, garlic, thyme, tarragon, and bay leaf; toss over high heat 3 min.
- Add in lobster shells, stirring; then add in 2 Tbsp. Cognac and stir for 3 min.
- Add in butter and tomato paste and simmer gently, covered, 2 to 3 hrs.
- Strain, pressing solids firmly. Set aside for 15 min.
- Skim any froth from surface and strain again through several layers of dampened cheesecloth, leaving behind any milky residue in bottom of pan (throw away residue.) Cold, then refrigerateor possibly freeze in small containers.
- For Lotte and Sauce:Pat lotte dry; sprinkle with salt and pepper.
- Heat 1/2 c. clarified butter in heavy large skillet over medium high heat. Working in batches if necessary, saute/fry lotte till lightly golden brown, about 2 min per side. Scatter shallot around fish and cook 2 min longer.
- Pour in 1/2 c. Cognac and cook 1 minute longer. Transfer to hot serving plates and keep hot.
- Add in 1 c. cream to skillet and reduce by half.
- Add in remaining c. and boil till thick sufficient to coat a spoon lightly. Lower heat and spoon in the 1/2 c. lobster butter a little at a time, whisking constantly.
- Strain sauce into clean saucepan. Cut reserved lobster meat into thick slices and add in. Simmer gently 2 min.
- Place lobster pcs between pcs of lotte. Nap with sauce; garnish with parsley and serve immediately.
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