Roasted Lobster In Port Wine With Herbed Socca Recipe

To make the socca, combine all dry ingredients and herbs except salt and pepper. Add carbonated water until mixture is consistency of pancake batter. Season with salt and pepper to taste. Brown portions of the batter in a crepe pan covered with the olive oil. The pancakes should be the consistency of a thick crepe and about 5 inches in diameter.

To make the sauce, brown lobster heads and tails, still in the shell, in a skillet covered with about 2 tablespoons of the olive oil over high heat. (Set remaining olive oil aside to be used later.) This will probably take 5 to 7 minutes.

Add onion, carrot and celery, and sweat over high heat for 1 to 2 minutes. Add garlic, tomato paste and herbs. Then add fresh tomatoes and cook down until all the water has evaporated. Add brandy and cook until dry. Keep in mind, the brandy will flambe when added to the mixture so make sure there is no danger of fire by cooking in an open kitchen or covering the pan immediately. Add port wine and reduce by half. Add red wine and reduce by two-thirds.

Take out lobster tails. Add chicken stock. Lower the heat and reduce stock slowly, cooking for 10 to 14 minutes or until sauce is the consistency of a light syrup. Strain the mixture. Add butter and remaining olive oil, and whip with a whisk. Place pancake on plate and pour sauce around pancake. Place lobster tails on pancake or to the side.