| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Dutch | June 1995 | 1 | Servings |
INGREDIENTS
| 2 | Live, 1 1/4- to 1 | |
| 1/2-pound lobsters | ||
| 2 | T | Olive oil |
| 1 1/3 | c | Finely chopped shallots |
| 1 | c | Chopped fennel bulb |
| 3 | Garlic cloves, chopped | |
| 1/4 | c | Madeira |
| 4 | t | Tomato paste |
| 3 | c | Chicken stock or canned |
| low-salt broth | ||
| 1 | T | Butter, room temperature |
| 1 | T | All purpose flour |
| 1/2 | c | Whipping cream |
| 1/3 | c | Lentils |
| 2 | T | Butter, 1/4 stick |
| 2 | Leeks, white and pale | |
| green parts only | ||
| thinly sliced | ||
| 6 | oz | Crabmeat |
| 6 | Lasagne noodles | |
| 2 | T | Chopped fresh cilantro |
INSTRUCTIONS
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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