Ragoût de Homard à l'Armoricaine

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Bring a large pot of salted water to a rolling boil.

   Ca. 5 min.

2. 2

   Carefully place the live lobsters into the boiling water, cover, and cook for 8-10 minutes until bright red.

   Ca. 10 min.

3. 3

   Remove lobsters from the pot and plunge them into an ice bath to stop the cooking.

   Ca. 2 min.

4. 4

   Once cool enough to handle, twist off the claws and tail from each lobster.

   Ca. 5 min.

5. 5

   Crack the claws and tails, then remove the meat, being careful to keep it in large pieces.

   Ca. 10 min.

   Kokkens note: Reserve the shells and any tomalley (green liver) or coral (red roe) for the sauce.

6. 6

   In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.

   Ca. 1 min.

7. 7

   Add the shallot and cook until softened, about 3-4 minutes.

   Ca. 4 min.

8. 8

   Stir in the garlic and cook for another minute until fragrant.

   Ca. 1 min.

9. 9

   Add the reserved lobster shells to the pot and sauté for 5 minutes, crushing them slightly with a spoon to release flavor.

   Ca. 5 min.

10. 10

    Pour in the brandy and flambé (carefully ignite with a match) if desired, otherwise let it reduce for 1-2 minutes.

    Ca. 2 min.

    Kokkens note: If you don't feel comfortable flambéing, simply let the alcohol cook off.

11. 11

    Add the dry white wine and cook until it has reduced by half, about 3-5 minutes.

    Ca. 5 min.

12. 12

    Stir in the canned crushed tomatoes, fish stock, fresh thyme, bay leaf, cayenne pepper, salt, and black pepper.

    Ca. 1 min.

13. 13

    Bring the sauce to a simmer, then reduce heat to low, cover, and cook for 20 minutes to allow flavors to meld.

    Ca. 20 min.

14. 14

    Strain the sauce through a fine-mesh sieve, pressing on the solids (especially the shells) to extract all liquid and flavor.

    Ca. 3 min.

    Kokkens note: Discard the solids after straining.

15. 15

    Return the strained sauce to the pot and bring it to a gentle simmer.

    Ca. 1 min.

16. 16

    Add the cooked lobster meat to the sauce and warm through for 2-3 minutes.

    Ca. 3 min.

    Kokkens note: Do not overcook the lobster meat at this stage, as it will become tough.

17. 17

    Remove the pot from the heat and swirl in the cold unsalted butter, if using, until melted and incorporated.

    Ca. 1 min.

    Kokkens note: This step adds richness and gloss to the sauce.

18. 18

    Taste and adjust seasoning if necessary.

19. 19

    Serve immediately, garnished with fresh parsley.

    Kokkens note: Traditionally served with rice or crusty bread.