A mouth-watering lobster tail with its own seasoned lobster infused tomato sauce. Artistically served with wedged potatoes, drizzled sauce and garnished with pea shoots, edible flower petals, red sorrel leaves, and fresh dill sprigs.
Lobster With Tomato Sauce
CUISINES: New American
TIME: 40 min
SERVING: 2 People
- 1 large Lobster
- 4 tbsp Olive Oil (Divided)
- 1.5 tbsp Tomato Paste
- 2 tbsp White Wine
- 2 count Bay Leaves
- 0.3 cup Leek, Slice
- 0.5 tsp Peppercorns
- 2 cups Chicken Stock
- 2 sprigs Fresh Lemon Thyme
- 1.25 tsp Salt (Divided)
- 1 pinch Black Pepper
- 1 tsp Fresh Ginger Root
- 2 cups Cold Water
- 2 small Yellow Potatoes
- 1 tbsp Butter
- 2 sticks Bamboo Skewers
Prepare lobster by twisting and pulling off the lobster tail from body, set aside. Do the same for the two claws, then pound claws a few times with a hammer. With kitchen scissors, cut legs off and cut the shells and body into pieces. Place these items in a bowl.
In a large saucepan, add 2 tablespoons olive oil, and heat oil. Add the bowl of lobster parts and cook until fragrance.
Stir in tomato paste, and then add cooking wine and flambé. Cut the leek into 3 parts. Once flameout, add bay leaf, leek, peppercorns, chicken stock and thyme.
Cover the pan and bring to medium-low heat and simmer for 8 minutes. Remove the two claws. Hammer the claws, and remove the meat. (Eat meat with prepared sauce later.) Put the shell debris from claws back into the skillet to simmer for 17 more minutes.
Cut the lobster tail along the spine in half. Clean the halves with water.
Insert a bamboo stick in the meat along the center, and snap off any ends of the shell showing. Cut off skin of one side of ginger. Sprinkle on top the meat: ¼ teaspoon of salt and a pinch of black pepper. Grate ginger over meat. Set aside.
Peel potatoes. In another medium saucepan, add potatoes, cold water and 1 teaspoon of salt. Bring to boil for 15 minutes or until soft enough to cut. Remove from water and cut in half and then into wedges, set aside.
In another medium saucepan, strain the contents of the lobster pan, and discard the dross. Bring the sauce to a boil, add butter, and set aside.
In another medium skillet, add 2 tablespoons olive oil, and heat. Sear the lobster tail until cooked, along side the potato wedges until potatoes on each side are golden-brown.
To serve, put one lobster tail on top the other to form an X, with meat side up. Arrange a few potato wedges in a circle around the lobster tails. Gently, pour the sauce over center of the tails and in a circle over potatoes and plate. Optional garnishes are with pea shoots, edible flower petals, red sorrel leaves, and fresh dill. Serve.
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