| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
June 1995 |
1 |
servings |
INGREDIENTS
| 2 |
|
Live; (1 1/4- to 1 |
|
|
; 1/2-pound) lobsters |
| 2 |
tb |
Olive oil |
| 1 1/3 |
c |
Finely chopped shallots |
| 1 |
c |
Chopped fennel bulb |
| 3 |
lg |
Garlic cloves; chopped |
| 1/4 |
c |
Madeira |
| 4 |
ts |
Tomato paste |
| 3 |
c |
Chicken stock or canned low-salt broth |
| 1 |
tb |
Butter; room temperature |
| 1 |
tb |
All purpose flour |
| 1/2 |
c |
Whipping cream |
| 1/3 |
c |
Lentils |
| 2 |
tb |
Butter; (1/4 stick) |
| 2 |
md |
Leeks; (white and pale |
|
|
; green parts only), |
|
|
; thinly sliced |
| 6 |
oz |
Crabmeat |
| 6 |
|
Lasagne noodles |
| 2 |
tb |
Chopped fresh cilantro |
INSTRUCTIONS
LOBSTER SAUCE
FILLING
For Sauce: Boil lobsters in pot of boiling water 8 minutes. Transfer to
bowl of ice water; cool. Drain. Working over large bowl to collect juices,
remove claws and tails. Using knife, cut tails into 2-inch-wide pieces.
Remove meat. Crack claws; remove meat. Cut bodies in half. Transfer shells
and bodies to bowl with juices. Slice meat; place in small bowl. Chill.
Heat oil in large Dutch oven over medium-high heat. Add shallots, fennel
and garlic; saute 8 minutes. Add Madeira and tomato paste; bring to boil.
Add stock, lobster shells and any juices; bring to boil. Reduce heat;
simmer until reduced to 2 1/2 cups, about 30 minutes.
Strain liquid into saucepan, pressing on shells. Mix butter and flour in
bowl. Add to liquid. Bring to boil, whisking often. Add cream; simmer until
reduced to sauce consistency, about 8 minutes.
For filling: Cook lentils in medium saucepan of simmering water until
tender, about 20 minutes. Drain. Melt butter in large skillet over medium
heat. Add leeks; saute until tender, about 15 minutes. Add lentils, lobster
meat, crabmeat and 1/2 cup lobster sauce.
Cook pasta in pot of boiling salted water until just tender. Drain. Cut
each noodle crosswise into 4 pieces. Divide half of pasta among 6 shallow
bowls. Rewarm filling, mix in cilantro and spoon over pasta. Top with
remaining pasta. Bring sauce to simmer. Spoon over pasta.
Makes 6 appetizer servings.
Bon Appetit June 1995
Converted by MC_Buster.
Per serving: 1521 Calories (kcal); 109g Total Fat; (65% calories from fat);
56g Protein; 73g Carbohydrate; 389mg Cholesterol; 1114mg Sodium Food
Exchanges: 2 1/2 Grain(Starch); 5 1/2 Lean Meat; 6 1/2 Vegetable; 0 Fruit;
21 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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