Prep 1 hr
Cook 0 mins
This is from Bon Appetit. Haven't tried it but want to as soon as possible!
- 1 (1 3/4-2 lb) live lobsters
- 2 tablespoons olive oil, divided
- 12 large shrimp, peeled, deveined, shells reserved
- 1 cup chopped onion
- 3⁄4 cup chopped peeled carrot
- 3⁄4 cup chopped celery
- 2 garlic cloves, peeled, flattened
- 1 turkish bay leaf
- 1 tablespoon tomato paste
- 1⁄4 cup cognac or 1⁄4 cup brandy
- 3 cups water
- 4 tablespoons butter, divided
- 2 tablespoons all-purpose flour
- 1 cup whipping cream
- 1 1⁄2 cups grated Fontina cheese (about 6 ounces)
- 8 ounces pasta shells or 8 ounces gemelli pasta
- 6 ounces fresh crabmeat, picked over
- 2 tablespoons chopped fresh chives
- Plunge lobster headfirst into pot of boiling water; boil 4 minutes. Using tongs, transfer to cutting board. Cut off tail and claws. Crack tail and claws and remove meat. Cut meat into 1/2-inch pieces. Cut body and shells into 2-inch pieces. Chill meat; reserve shells.
- Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add lobster body, lobster shells, and shrimp shells to skillet and sauté 4 minutes. Add onion and next 4 ingredients; sauté 6 minutes. Add tomato paste; stir 1 minute. Remove from heat; stir in Cognac. Add 3 cups water; bring to boil. Reduce heat, cover, and simmer 30 minutes.
- Strain mixture into bowl, pressing on solids to extract liquid; discard solids. Set stock aside. Heat 1 tablespoon oil in same skillet over medium-high heat. Add shrimp; sauté until just opaque in center, about 3 minutes. Cool slightly. Coarsely chop shrimp.
- Melt 2 tablespoons butter in large saucepan over medium heat. Add flour; stir 1 minute. Add stock and cream; simmer until sauce is reduced to 2 cups, about 5 minutes. Add cheese; stir until smooth. Season with salt and pepper. Remove from heat.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Stir lobster, shrimp, pasta, crab, and 2 tablespoons butter into sauce. Stir over medium-low heat until heated through, about 2 minutes. Season with salt and pepper. Serve topped with chives.
- Bon Appétit, September 2004.
Originally rated on 9/25/09. Four stars instead of five because it was posted without testing. Recipe was a very nice starting point. The cheese was not nearly enough. I added almost three tablespoons of flour and boiled for a couple of minutes to activate the thickening properties of the flour. Then I added the stock and cream. I reduced the stock/cream mixture until I had just under 2 cups of liquid. I added all the cheese called for and the mixture was thin and runny. By this time the 3 tablespoons of flour had already done all the could for thickening. I shredded the remaining 2 oz. of Fontina cheese from my brick and added that. Still thin but not quite as runny. Fortunately I had a container of shredded Gruyere in the fridge. I added about 4 oz. of that before the sauce came together and resembled a cheese sauce. Used a total of 12 oz. of cheese. This works very nicely with gemelli so the small pieces of crab can get evenly distributed and caught in the twists. With shells I think some pieces may end up with crab inside and some pieces would be without. I'll be making this again but with 3 tablespoons of flour and 12 oz. of cheese. UPDATED 6/26/09 Made this again today. The last time my grocery store had live lobsters on sale for $5.99/lb I ordered four of them and had them steamed there. I brought them home and shelled them. The meat went into a zip top bag and the shells into another bag then into the freezer. Today I took out the meat to defrost (in the bag) in a bowl of cold water while I started cooking. Tossed the lobster shells in the pan with the other stock making ingredients and cooked from there. I found this to be a tremendous time-saver. The first time I made this it was a long very time-consuming process from beginning to end. Doing the lobster ahead of time will be something I continue.
Is very good