Ragoût de Homard à l'Armoricaine

Priprava

Sestavine

Postopek

Korak za korakom

1. 1

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

   Približno 5 min

2. 2

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

   Približno 10 min

3. 3

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

   Približno 2 min

4. 4

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

   Približno 5 min

5. 5

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

   Približno 10 min

   Kuharjeva opomba: 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.

   Približno 1 min

7. 7

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

   Približno 4 min

8. 8

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

   Približno 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.

   Približno 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.

    Približno 2 min

    Kuharjeva opomba: 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.

    Približno 5 min

12. 12

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

    Približno 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.

    Približno 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.

    Približno 3 min

    Kuharjeva opomba: Discard the solids after straining.

15. 15

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

    Približno 1 min

16. 16

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

    Približno 3 min

    Kuharjeva opomba: 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.

    Približno 1 min

    Kuharjeva opomba: 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.

    Kuharjeva opomba: Traditionally served with rice or crusty bread.