Ingredients with Measurements:
- 2 lobsters (1 1/2 to 2 pounds each)
- 1/4 cup unsalted butter
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 1/2 cup fish stock
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper to taste
Special equipment needed:
- Large pot
- Tongs
- Slotted spoon
Step-by-step instructions:
1. Fill a large pot with enough water to cover the lobsters. Bring the water to a boil over high heat.
2. Add the lobsters to the pot and cook for 8-10 minutes, or until the shells turn bright red and the meat is cooked through.
3. Using tongs, remove the lobsters from the pot and let them cool slightly.
4. Once the lobsters are cool enough to handle, remove the meat from the shells and cut it into bite-sized pieces.
5. In a large skillet, melt the butter over medium heat.
6. Add the shallots and garlic to the skillet and cook for 2-3 minutes, or until the shallots are translucent.
7. Add the white wine to the skillet and cook for 2-3 minutes, or until the liquid has reduced by half.
8. Add the fish stock to the skillet and bring the mixture to a simmer.
9. Add the lobster meat to the skillet and cook for 2-3 minutes, or until the meat is heated through.
10. Stir in the heavy cream and parsley and cook for an additional 2-3 minutes, or until the sauce has thickened slightly.
11. Season the dish with salt and freshly ground black pepper to taste.
12. Serve the Cotriade-Style Lobster with Shallots and Cream hot.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Boiling water for the lobsters
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 5g
Protein: 35g
Substitutions for ingredients:
- You can use any type of seafood stock instead of fish stock.
- You can use half-and-half instead of heavy cream.
Variations:
- You can add chopped tomatoes to the skillet for a more tomato-based sauce.
- You can add chopped fennel to the skillet for a more anise-flavored dish.
Tips and tricks:
- Be careful not to overcook the lobster meat, as it can become tough and rubbery.
- To make the dish more flavorful, you can add a pinch of saffron to the sauce.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the dish in individual bowls, garnished with fresh parsley.
Garnishes:
- Fresh parsley
Pairings:
- Serve the dish with a crusty baguette to soak up the sauce.
Suggested side dishes:
- Roasted vegetables
- Steamed rice
Troubleshooting advice:
- If the sauce is too thin, you can add a cornstarch slurry (cornstarch mixed with water) to thicken it.
Food safety advice:
- Make sure the lobster is fully cooked before serving.
Food history:
- Cotriade is a traditional fish stew from Brittany, France.
Flavor profiles:
- The dish has a rich and creamy sauce with a subtle seafood flavor.
Serving suggestions:
- Serve the dish as a main course for a special occasion dinner.
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Region: French