Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Lobster Fricassee
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- #47115
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
1/2 cup finely chopped onion
2 cups dry white wine
2 lobsters (1 1/2-pound size)
2 tablespoons brandy
1/2 cup heavy cream
2 tablespoons unsalted butter
steamed sliced zucchini, for garnish
steamed carrots, for garnish
directions
Place carrot, celery, and onions and dry white wine in a large skillet and bring to a boil.
Add lobsters, cover, and cook for 5-8 minutes. Remove lobster from skillet and cool. Remove meat, keeping claw meat intact and reserving shells. Slice each tail into 4 medallions and set aside to cool.
Simmer wine and vegetables until wine is reduced by half. Add shells and brandy, cook for 5 minutes. Strain and combine stock with heavy cream in a small saucepan and cook over medium heat until thickened. Reduce heat and whisk in unsalted butter.
Add lobster and heat. Garnish with steamed sliced zucchini and carrots.
added by
mimismomma
nutrition data
Nutritional data has not been calculated yet.
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