INGREDIENTS

INSTRUCTIONS

Into a large pan of water, put a cut lemon, a handful of peppercorns,
a chopped onion, and 3 or 4 bay leaves and bring to the boil.  Lower in
the lobsters to be completely submerged in the liquor and  bring back
to the boil rapidly. Cook for 6 minutes and remove them  with a slotted
spoon to iced water to chill them thoroughly.  Remove the lobsters from
their shells using a sharpe pair of kitchen  scisors and break up the
the shells for the sauce with a clever or a  steel.  In a large pan or
wok; melt the butter and fry the onion, celery,  celeraic, fennel, and
pepper until just changing colour.  Add the broken shells and continue
cooking to release the flavour.  De-glaze with the madeira and then add
the wine scraping up all the  crusty bits of flavour into the liquid.
Add the stock and reduce.  Add the peppercorns and cream.  Split the
vanilla pods lengthways and scrape out the seeds. Put seeds  and pods
into the liquid. Cook down until the cream has caramalised  slightly
and the flavour deepened.  Pass through a conical sieve into a clean
pan, pushing through solids  with the end of a rolling pin to force all
the flavour into the sauce.  Put the vanilla pods back into the sauce,
add the sprigs of fennel  leaf and simmer together until the flavour is
right. Season  carefully. Remove the fennel and vanilla and serve with
the lobster  which has been painted with melted butter and re-heated
rapidly  through a very hot oven.  Converted by MC_Buster.  Per
serving: 295 Calories (kcal); 15g Total Fat; (57% calories from  fat);
3g Protein; 21g Carbohydrate; 38mg Cholesterol; 156mg Sodium  Food
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0  Fruit; 2
Converted by MM_Buster v2.0n.

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