Lobster in Vanilla Sauce ►
This elegant preparation is relatively easy. The lobster is cooked in a court bouillon which has simmered for an hour, then served with a creamy vanilla sauce full of small bay scallops. The seaweed used to add fresh sea flavor to the cooking stock is often used to pack lobsters for shipping, and so can usually be obtained at the same time as the lobsters.
Ingredients
- Court Bouillon and Lobster
- Carrot - 1, roughly chopped
- Onion - 1, large, roughly chopped
- Celery - 1, roughly chopped
- A few parsley stems
- Garlic Clove - 1
- Black Peppercorns - 4 to 5
- Bay Leaves - 2
- Thyme - pinch
- Tarragon - pinch
- Salt to taste
- Fish Stock - 2 quarts (alt. water)
- Vanilla Bean - 1, split lengthwise
- Dry White Wine - 2 quarts
- Seaweed - 2 to 3 branches
- Lobsters - 2, about 1-1/2 pounds each
- Vanilla Sauce
- Shallots - 3 to 4, chopped
- Unsalted Butter - 1/2 teaspoon
- Dry White Wine - 2 ounces
- Vanilla Bean - 1, split and chopped
- Heavy (Whipping) Cream - 1 quart
- Fish Glace - 1 ounce (alt. 1 ounce lobster tomalley)
- Bay Scallops - 1 pound
- Salt and freshly ground white pepper to taste
- Leek Garnish
- Leek - 1, cleaned and chopped (use all the white, 2 inches of the green)
- Unsalted Butter - 1 tablespoon
- Heavy (Whipping) Cream - 3/4 cup
- Salt and freshly ground white pepper to taste
Instructions
To prepare the lobster: Combine all the ingredients through the fish stock or water in a large pot and simmer for 1 hour. Scrape the seeds from the vanilla bean into the stock, then add the vanilla bean pod and wine. Increase the heat and bring the mixture to a boil. Add the seaweed and lobsters and boil 8 to 10 minutes. Set aside and let cool.
To prepare the sauce: Saute the shallots in the butter until translucent. Add the wine and vanilla bean. Cook over medium-low heat until almost all moisture has evaporated. Add the cream and fish glace. Increase the heat and bring the mixture back to a boil, then reduce the heat again and simmer 5 minutes. During the last minute, add the scallops to just warm. Adjust the seasoning with salt and pepper. Remove from heat and set aside; keep warm.
To prepare the garnish: Saute the leek in the butter until tender but still green in color. Add the cream, season with salt and pepper, and reduce the heat to medium-low. Cook until the liquid is almost evaporated and the sauce is thickened. Set aside; keep warm.
To serve: Shell the lobster tails and claws, keeping the meat intact. Devein the tails and slice the meat into medallions. On each serving plate, place 1 large spoonful of leeks and half of the lobster. Spoon scallops on top of the leeks. Spoon vanilla sauce over all. Garnish with lobster heads, tails flippers, and legs.
