Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Simmer all of the ingredients under Step 1 (except the lobsters!) in a large enameled or stainless steel pot for 15 minutes. | 2. Bring to a rolling boil and then add the live lobsters. | 3. You can tell when they are done because they are bright red and the long head-feelers can be pulled out pretty easily. | 4. 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. | 5. When the lobsters are cooked, remove them from the kettle. | 6. 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. | 7. Strain the liquid into a large saucepan and bring to a simmer. | 8. Cook the first 2 ingredients from Step 3 slowly together in another saucepan. | 9. Be sure not to brown it! | 10. Remove from heat, and beat in the lobster-mushroom liquid. | 11. Boil, stirring constantly, for 1 minute. | 12. Drizzle the cream from step 3 on top of the sauce. | 13. Split the lobsters in half, lengthwise, making sure to keep the shell halves intact. | 14. Discard 'sand sacks' in the heads and intestines. | 15. 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. | 16. Beat the lobster-mushroom sauce into this mixture in small spats. | 17. Return the sauce to the pan, and, stirring with a wooden spoon, bring it to a boil. | 18. Boil slowly for 2 minutes. | 19. Thin out with step 5. | 20. By now the sauce should be thick enough to coat a spoon pretty heavily. | 21. Set aside, top filmed with a spoonful of cream. | 22. Remove the meat from the lobster tails and claws, cut into 3/8 inch cubes. | 23. Set the skillet with the butter from step 6 over medium heat. | 24. 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. | 25. Pour the cognac in and boil for a minute or two, shaking the skillet, until the liquid has been reduced by half. | 26. Preheat oven to 425°F. | 27. Fold cooked mushrooms and 2/3 of the sauce into the skillet with the lobster meat. | 28. Arrange the split lobster shells on a shallow roasting pan or fireproof serving platter. | 29. Heap the lobster mixture into the shells, and cover with the remaining sauce. | 30. Sprinkle with cheese and dot with butter (you can refrigerate it at this point to finish up later on). | 31. Place in upper 1/3 of the oven for 10-15 minutes, until lobster is bubbling and sauce is a nice brown. | 32. Serve immediately! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white wine	3	cups		-	-	-	-
onion	1		sliced	60.0	14.01	1.65	0.15
carrot	1		sliced	25.01	5.8438	0.5673	0.1464
celery	1	stalk	sliced	10.24	1.9008	0.4416	0.1088
parsley	6	sprigs		2.16	0.3798	0.1782	0.0474
bay leaf	1			-	-	-	-
thyme	1/4	teaspoon		0.20199999999999999	0.0489	0.0111	0.0034
peppercorn	6			151.15200000000002	0.938	0.3216	16.4552
tarragon	1	tablespoon	dried	5.31	0.904	0.4099	0.1303
live lobster	3			1210.4027	0.0	269.2806	6.8
mushroom	1/2		sliced	-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
salt	1/4	teaspoon		-	-	-	-
butter	5	tablespoons		85.5	3.9285	2.6715	7.2
flour	6	tablespoons		216.855	47.477	3.5254	0.8414
cream	1	tablespoon		49.5	0.9975	0.5445	5.202000000000001
mustard	1	tablespoon		0.945	0.1634	0.1001	0.0147
egg yolk	2			109.48	1.2206	5.3924	9.0236
whipping cream	1/2	cup		175.2	1.776	1.3019999999999998	18.546
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194
whipping cream	4 -6	tablespoons		175.2	1.776	1.3019999999999998	18.546
butter	4	tablespoons		85.5	3.9285	2.6715	7.2
cognac	1/3	cup		1210.4027	0.0	269.2806	6.8
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
butter	2	tablespoons	cut	85.5	3.9285	2.6715	7.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.