Lobster and Morel Mushrooms
A crepe pouch filled with lobster meat and morels rests on a saffron risotto cake surrounded by a sauce flavored with Cognac, Pernod, and tomatoes. Lobster medallions and more morels garnish the plate. Save extra crepes by cooling them completely, stacking them and wrapping them in foil. The wrapped crepes will keep 5 days in the refrigerator, or up to two months in the freezer; thaw in a cool oven.
- Spiny Lobster Tails - one, 2-pound, r 1 large cooked lobster tail
- All-Purpose Flour - 1 cup
- Salt - 1/4 teaspoon
- Eggs - 3
- Milk - 1-1/4 cup plus 1 tablespoon
- Unsalted Butter - 2 tablespoons (1/4 stick), melted
- Unsalted Butter - 3 teaspoons
- Lobster Tails - 1/2, chopped (above)
- Shallots - 3, minced
- Red Tomatoes - 1, roughly chopped
- Chives - 2, minced
- Fresh morel mushrooms - 8
- Truffle oil - 2 teaspoons
- Leek strips - 8, blanched
- Lobster Sauce
- Lobster or fish stock - 4 cups (see Basics)
- Mirepoix - 2 cups (finely chopped onion, carrots, leeks, and celery)
- Red Tomatoes - 2, chopped
- Yellow Tomato - 1, chopped
- Bay Leaf - 1
- Cognac - 1/4 cup
- Pernod - 1/4 cup
- Dry white wine - 1/2 cup
- Unsalted Butter - 2 tablespoons
- Saffron Risotto (recipe follows)
- Fresh morel mushrooms - 8
- Red Tomatoes - 1, chopped
- Chervil - 1 bunch
- Saffron Risotto (Serves 4)
- Unsalted Butter - 3 tablespoons
- Shallots - 2, minced
- Arborio Rice - 1-1/2 cups
- Chicken Stock (see Basics) - 4-1/2 cups
- Threads of Saffron - 3 - 4
- Freshly grated Parmesan cheese - 1/2 cup
- Unsalted Butter - 1 teaspoon
To prepare the lobster: Bring a large pot of salted water to a boil and poach the lobster for 8 minutes. Let cool until it can be comfortably handled, then remove the tail meat. Cut the tail in half crosswise. Cut the largest diameter piece into medallions and set aside. Roughly chop the remaining piece.
To make the crepes: In a large bowl stir the flour and salt together, then add the eggs. Stir in the milk, using a whisk; do not beat. Stir in the melted butter. Pass the batter through a strainer and let it rest for 30 minutes.
Pour a large spoonful of batter in a 10- or 12-inch non-stick pan and tilt the pan until the bottom is coated with a thin layer of batter. Place over medium heat and cook until the bottom of the crepe has firmed and the surface no longer looks wet. Loosen the edges with a small spatula, then lift and turn the crepe to the other side; cook just until firmed, about 30 seconds. Do not brown. Spread the crepe on a work surface to cool and repeat with the remaining batter.
To make the sauce: Bring the lobster or fish stock, mirepoix, tomatoes, and bay leaf to a boil over medium-high heat and cook until reduced by half. Remove the bay leaf. Blend the mixture in a food processor or blender and return to the heat. Reduce heat to medium and stir in the Cognac, Pernod, and wine. Cook until the mixture is reduced again by half. Add the butter and stir to melt.
To prepare the stuffing: Melt the butter in a medium saute pan over medium heat and add the chopped lobster meat, shallots, tomatoes, chives, and morels. Toss together, add the truffle oil, and saute for 2 - 3 minutes, tossing to keep from sticking. Remove from heat and blend again.
To make the pouches: Preheat the oven to 450 F. Place a crepe on a work surface. Put a spoonful of filling on the crepe, then draw the crepe up into a pouch and tie with a strip of leek. Repeat with remaining filling and crepes and place on a baking sheet. Heat in the oven for 2 minutes, until warmed and just beginning to brown.
To serve: Put a 3-inch ring mold in the center of each plate and fill with risotto, packing down slightly. Remove the molds. Top each rice cake with a pouch. Drizzle the plates with the sauce. Place 2 lobster medallions and 2 morels on each plate. Garnish the plates with chopped tomato and chervil leaves.
In a deep saucepan over medium heat, melt the butter and add the shallots. Saute for 2 - 3 minutes, until softened and translucent. Add the rice and stir to coat. Increase the heat to medium-high and cook for 30 seconds, stirring the rice. Add 1/2 cup of stock and reduce the heat to medium-low. Stir constantly until all of the stock is absorbed. Continue to stir in the remaining stock 1/2 cup at a time, stirring constantly and adding the next half cup each time the stock is absorbed. Add the saffron threads with the last addition of stock. The rice should be tender but still retain a little “bite.” Stir in the cheese and remaining butter.