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Jasper’s Pan-roasted Lobster With Chervil And Chives

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CATEGORY CUISINE TAG YIELD
Grains Clprime2 1 Servings

INGREDIENTS

2 Live, 1 3/4 pound hard
shell lobster
2 T Peanut oil
2 Shallots, finely diced
1/4 c Bourbon or Cognac
2 T Dry white wine, 2 to 3
6 T Unsalted butter, cut into
small
pieces and chilled
1 T Finely chopped fresh chervil
1 T Finely chopped fresh chives
Kosher or sea salt, to taste
Freshly ground pepper, to
taste

INSTRUCTIONS

Preheat the broiler or preheat the oven as hot as possible 500 to 550
degrees. Position the oven rack in the upper third of the oven. You
may to shorten the cooking time slightly if the broiler rack is close
to the heat.  Quarter the lobsters, removing the tomalley and the roe
if present.  Place the pieces of lobster, shell side down, on a plate.
Place the tomalley and roe in a small bowl. With a fork, break them
into small pieces. Cover.  Place a heavy 12-inch saute pan over the
highest heat possible. Allow  the pan to heat for 3 to 5 minutes until
it becomes extremely hot.  Add the oil and heat until it forms a film
on the surface of the pan.  Slide the lobster pieces, shell side down,
into the hot oil. Using  tongs, move the pieces in order to evenly sear
all the shells.  Because the lobster pieces are not flat, you will need
to hold them  with the tongs and press the shells into the hot oil to
accomplish  this. The claws need to be seared on only one side. When
the shells  have all turned bright red, which should take no longer
than 2  minutes, turn the pieces over. The oil will also have taken on
a  beautiful red tinge. Add the tomalley and roe into the pan.  Place
the pan in the oven. If using the broiler, cook 2 minutes. If  using
the oven, cook for 3 minutes. The shells should be slightly  browned,
even a bit charred in places.  Remove the pan from the oven and return
it to the stove at maximum  heat. Turn off the oven and put your plates
in to warm. This will  take only a minute. Warning: The handle of the
pan will be red hot  and will stay hot until the dish is complete. To
avoid burns, wear  oven mitts from now until the dish is complete.  Add
the shallots to the fat in the pan and stir. Add the bourbon and
ignite. Shake the pan until the flames die down. Add the wine and let
liquids in the pan reduce until the pan is almost dry. Turn the heat
to low.  Quickly remove the pieces of lobster and place, shell side
down, on  warm plates. Return the pan to the heat and add the butter,
chervil,  and chives. Swirl or stir the butter into the pan to create a
creamy  sauce with the pan juices. Season to taste with salt and
pepper. Use  very little salt, if any, because the lobster adds its own
salt.  Spoon the sauce over the lobster pieces and serve at once.
Converted by MC_Buster.  Per serving: 883 Calories (kcal); 96g Total
Fat; (97% calories from  fat); 1g Protein; 4g Carbohydrate; 186mg
Cholesterol; 13mg Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean Meat;
1/2 Vegetable; 0 Fruit;  19 Fat; 0 Other Carbohydrates  Recipe by:
COOKING LIVE PRIMETIME SHOW #CP0011  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1451
Calories From Fat: 854
Total Fat: 97g
Cholesterol: 183.2mg
Sodium: 107.7mg
Potassium: 2796.2mg
Carbohydrates: 135.4g
Fiber: 25.8g
Sugar: 62.7g
Protein: 21.2g


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