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LOBSTER GRATIN
Thinly slice the carrots, onions, garlic, celery and leek. Gently sautÄ in olive oil in a casserole over low heat. Kill the lobsters and slice them in half lengthways. Throw away the sandy intestines but save the creamy roe, blend it with the butter and flour in a bowl. and set aside. Add the lobsters to the casserole, cook until the carcasses turn red and flambÄ with Cognac. Add the white wine, the tomatoes (peeled, seeded and quartered), and the bouquet garni. Season with salt and pepper and a pinch of Cayenne pepper. Cover and cook for approximatly 25 minutes. Remove and shell the lobsters and retrieve the flesh from the claws. Place the lobster flesh in an ovenproof dish. Reduce the sauce AmÄricaine by half, strain through a fine mesh sieve, add the heavy cream and the roe mixture. Taste and check the seasoning, adding some if necessary. Pour the sauce over the lobster, sprinkle with grated cheese and bake under the grill, keeping an eye on the browning. Serve on its own or with Creole rice.
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3 lobsters (1 1/2 lbs each)
For the sauce amÄricaine:
2 carrots
3 tomatoes
1 onion
2 cloves garlic
1 stalk celery
1 leek (white part)
1 shot glass Cognac
1/2 cup white wine
2 tbsp olive oil
1 tsp coarsly ground pepper
1 pinch Cayenne pepper, salt
1 bouquet garni, 1 oz. butter
1 cup crÅme fraöche
1 oz grated Emmenthal cheese
1 tsp flour
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30
mn
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45
mn
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Franìois Bise recommends serving a white Burgundy, a Meursault for example, with this refined dish.
