Ragoût de Homard à l'Armoricaine

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Ингредиенты

Приготовление

Шаг за шагом

1. 1

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

   Около 5 мин

2. 2

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

   Около 10 мин

3. 3

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

   Около 2 мин

4. 4

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

   Около 5 мин

5. 5

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

   Около 10 мин

   Совет повара: 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.

   Около 1 мин

7. 7

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

   Около 4 мин

8. 8

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

   Около 1 мин

9. 9

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

   Около 5 мин

10. 10

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

    Около 2 мин

    Совет повара: 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.

    Около 5 мин

12. 12

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

    Около 1 мин

13. 13

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

    Около 20 мин

14. 14

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

    Около 3 мин

    Совет повара: Discard the solids after straining.

15. 15

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

    Около 1 мин

16. 16

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

    Около 3 мин

    Совет повара: 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.

    Около 1 мин

    Совет повара: 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.

    Совет повара: Traditionally served with rice or crusty bread.