Prep 1 min
Cook 1 min
From the master of French cooking herself! This looks like it is a TON of work (and money), but I can't even begin to imagine how delicious this must be. I am speechless after reading and typing this recipe! There is really no way that I could estimate the time on this.
Step 1 ingredients
- 3 cups dry white wine
- 1 large onion, thinly sliced
- 1 medium carrot, thinly sliced
- 1 stalk celery, thinly sliced
- 6 sprigs fresh parsley
- 1 bay leaf
- 1⁄4 teaspoon thyme
- 6 peppercorns
- 1 tablespoon dried tarragon
- 3 (2 lb) live lobsters
- 1⁄2 lb sliced fresh mushrooms
- 1 tablespoon butter
- 1 teaspoon lemon juice
- 1⁄4 teaspoon salt
Step 3 the sauce
- 5 tablespoons butter
- 6 tablespoons flour
- 1 tablespoon cream
- 1 tablespoon dry mustard
- 2 egg yolks
- 1⁄2 cup whipping cream
- 1 pinch cayenne pepper
- 4 -6 tablespoons additional whipping cream
- 4 tablespoons butter
- 1⁄3 cup cognac
- 1⁄2 cup grated parmesan cheese or 1⁄2 cup swiss cheese
- 2 tablespoons butter, cut into pieces
- Simmer all of the ingredients under Step 1 (except the lobsters!) in a large enameled or stainless steel pot for 15 minutes.
- Bring to a rolling boil and then add the live lobsters.
- You can tell when they are done because they are bright red and the long head-feelers can be pulled out pretty easily.
- While the lobsters are steaming, stew the mushrooms over low to medium low heat in a covered saucepan with all of the other ingredients from Step 2 for 10 minutes.
- When the lobsters are cooked, remove them from the kettle.
- Pour the mushroom juices in the kettle (not the mushrooms!) lobster-juices pot and boil down rapidly until it is reduced to about 2 1/4 cups liquid.
- Strain the liquid into a large saucepan and bring to a simmer.
- Cook the first 2 ingredients from Step 3 slowly together in another saucepan.
- Be sure not to brown it!
- Remove from heat, and beat in the lobster-mushroom liquid.
- Boil, stirring constantly, for 1 minute.
- Drizzle the cream from step 3 on top of the sauce.
- Split the lobsters in half, lengthwise, making sure to keep the shell halves intact.
- Discard 'sand sacks' in the heads and intestines.
- Rub 'lobster coral' and 'green matter' through a fine sieve into a 3 quart mixing bowl, and blend it into the ingredients from step 4.
- Beat the lobster-mushroom sauce into this mixture in small spats.
- Return the sauce to the pan, and, stirring with a wooden spoon, bring it to a boil.
- Boil slowly for 2 minutes.
- Thin out with step 5.
- By now the sauce should be thick enough to coat a spoon pretty heavily.
- Set aside, top filmed with a spoonful of cream.
- Remove the meat from the lobster tails and claws, cut into 3/8 inch cubes.
- Set the skillet with the butter from step 6 over medium heat.
- When butter foam begins to dissipate, stir in the lobster meat and saute, stirring slowly, for 5 minutes, until the meat has turned a rosy color.
- Pour the cognac in and boil for a minute or two, shaking the skillet, until the liquid has been reduced by half.
- Preheat oven to 425°F.
- Fold cooked mushrooms and 2/3 of the sauce into the skillet with the lobster meat.
- Arrange the split lobster shells on a shallow roasting pan or fireproof serving platter.
- Heap the lobster mixture into the shells, and cover with the remaining sauce.
- Sprinkle with cheese and dot with butter (you can refrigerate it at this point to finish up later on).
- Place in upper 1/3 of the oven for 10-15 minutes, until lobster is bubbling and sauce is a nice brown.
- Serve immediately!
I have prepared this recipe exactly per the book. It was an enormous amount of work, and when it came time to serve it, I couldn't eat it. However, my guests raved about it, so based on that I give it 5 stars!