INGREDIENTS

INSTRUCTIONS

Prepare lobster: Place live lobster on its stomach and drive a sharp
knife into point where tail meets head to kill lobster. Halve
crosswise where tail meets chest cavity. Drain liquids from both
halves into a small bowl, and spoon tomalley (and coral, if lobster
is female) into another small bowl (tomalley is a dark gray-green
mass in the head section or upper tail; coral will appear as dark red
or black roe). Twist off claws close to lobster body, split again at
elbow and crack each piece with a heavy knife. Discard head. Split
tail in half, lengthwise, and remove brown intestinal vein. Halve
each piece crosswise. You will have 8 pieces in all. Alternatively,
lightly steam lobster and cool before cutting in 8 pieces. In a
large, heavy saucepan, heat oil over medium heat. Add onions and cook
until wilted. Turn heat to high and add lobster pieces to saucepan as
soon as they are ready. Saute, shaking pan, 4 to 5 minutes until
shells turn bright red. Push lobster to sides and add chicken
breasts, skin side down. Cover and cook 5 to 6 minutes, until just
cooked through. Using a slotted spoon, remove lobster and chicken
pieces. When cool enough to handle, remove meat from lobster and
chicken pieces and return shells and bones to saucepan. Meanwhile,
deglaze pan with sherry and brandy, scraping bottom of pan to
incorporate all browned bits. Add fish stock, white wine, reserved
lobster liquids, chopped tomatoes and herbs; bring to a boil,
partially cover and reduce heat to simmering. Prepare the sauce: In a
food processor, process nuts to a fine powder. Add reserved lobster
tomalley (and coral), garlic, chocolate, sugar and saffron. Process
until smooth. Strain lobster stock into a bowl and discard shells and
bones. If desired, chill stock and remove any fat that accumulates on
top; reheat before continuing. Transfer sauce to a saucepan and beat
in hot stock, whisking well to combine. Simmer 15 minutes, stirring
occasionally. For smoothest texture, strain soup again into cleaned
saucepan and return to a simmer. Stir in arrowroot in a thin stream,
whisking until soup thickens slightly. Slice reserved lobster and
chicken meat, add to soup and warm for 5 minutes. Serve sprinkled
with parsley. This recipe yields 4 servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-4598 broadcast 05-14-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
05-22-1998
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.

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