Maine Lobster with Wild Mushrooms and Rosemary Vapor

Name: Maine Lobster with Wild Mushrooms and Rosemary Vapor
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps (3 1/4 sticks) butter, room temperature; 118 milliliters canola oil; 3 carrots, peeled, thinly sliced; 1 fresh fennel bulb, thinly sliced; 907 grams assorted fresh wild mushrooms (such as oyster, crimini, chanterelle, and stemmed shiitake), cut into 1-inch pieces; 3 garlic cloves, halved; 3 kilograms live Maine lobsters; 1 onion, thinly sliced; 2 liters fresh rosemary leaves stripped from branches (about ten 0.66-ounce packages); 4 fresh tarragon sprigs; 4 larges fresh thyme sprigs; 2 tomatoes, thinly sliced; 237 milliliters distilled white vinegar

Maine Lobster with Wild Mushrooms and Rosemary Vapor is a gluten free and pescatarian main course. This recipe covers 63% of your daily requirements of vitamins and minerals. One serving contains 731 calories, 43g of protein, and 44g of fat. This recipe serves 4. Head to the store and pick up garlic cloves, distilled vinegar, onion, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Bring 8 quarts water and vinegar to boil in 10- to 12-quart pot.

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Vinegar

Water

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Pot

Add 2 lobsters headfirst and cook until shells turn bright red and lobsters are just cooked through, about 11 minutes. Using tongs, remove lobsters from water. Repeat with remaining 2 lobsters. Twist claws and tails off lobsters. Crack claws and remove meat. Using kitchen shears or heavy large knife, cut lobster tails lengthwise in half; remove tail meat.

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Lobster Tails

Lobster

Pasta Shells

Water

Meat

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Knife

Tongs

Cut meat into large bite-size pieces.

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Meat

Place in medium bowl; cover and refrigerate. Reserve claw and tail shells.

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Pasta Shells

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Bowl

Using kitchen shears, cut away lobster gills. Rinse shells under cold water.

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Lobster

Pasta Shells

Water

Place in large bowl.

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Bowl

Pour cold water over and soak 10 minutes.

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Water

Drain; rinse well.

Heat 1/4 cup oil in large pot over medium heat.

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Cooking Oil

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Pot

Add lobster shells, carrots, and next 4 ingredients. Cook until vegetables begin to soften, stirring occasionally, about 15 minutes.

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Vegetable

Carrot

Lobster

Pasta Shells

Add 4 quarts water and simmer 45 minutes, stirring occasionally. Strain lobster broth into large bowl, pressing on solids. Strain broth again through fine strainer into same pot. Boil over medium-high heat until broth is reduced to 2 cups, about 1 hour. (Can be made 1 day ahead. Cool slightly; chill broth and lobster meat separately.)

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Lobster

Broth

Water

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Sieve

Bowl

Pot

Bring 1 quart water to boil in tea kettle.

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Water

Tea

Place 2 cups rosemary in each of 4 large bowls; place on table.

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Rosemary

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Bowl

Melt 2 tablespoons butter with 1/4 cup oil in large skillet over medium-high heat.

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Butter

Cooking Oil

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Frying Pan

Add mushrooms, thyme, and garlic and sauté until mushrooms are tender, about 6 minutes; discard thyme and garlic.

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Mushrooms

Garlic

Thyme

Add lobster and 1/2 cup butter to skillet and heat through, about 3 minutes.

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Lobster

Butter

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Frying Pan

Meanwhile, bring lobster broth to simmer in small saucepan.

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Lobster

Broth

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Sauce Pan

Pour hot lobster broth into blender; add 1 cup butter. Blend until butter is melted and mixture is frothy, about 30 seconds. Divide lobster mixture among 4 shallow bowls.

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Lobster

Butter

Broth

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Blender

Bowl

Pour butter sauce and foam over lobster mixture and serve.

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Lobster

Butter

Sauce

Pour 1 cup boiling water into each bowl of rosemary to create vapor.

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Rosemary

Water

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Bowl

Use kitchen shears to cut the lobster shells.

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Lobster

Pasta Shells

Equipment

Ingredients

Servings:

2Tbsps

(3 1/4 sticks) butter, room temperature 118milliliters

canola oil 3

carrots, peeled, thinly sliced 1

fresh fennel bulb, thinly sliced 907grams

assorted fresh wild mushrooms (such as oyster, crimini, chanterelle, and stemmed shiitake), cut into 1-inch pieces 3

garlic cloves, halved 3kilograms

live Maine lobsters 1

onion, thinly sliced 2liters

fresh rosemary leaves stripped from branches (about ten 0.66-ounce packages)4

fresh tarragon sprigs 4larges

fresh thyme sprigs 2

tomatoes, thinly sliced 237milliliters

distilled white vinegar

Recommended wine: Chablis, Chardonnay

Chablis and Chardonnay are my top picks for Lobster. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. One wine you could try is Domaine de Chantemerle Chablis. It has 4.6 out of 5 stars and a bottle costs about 25 dollars.