Ingredients with Measurements:
- 2 live lobsters (1 1/2 to 2 pounds each)
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 cup dry white wine
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup chopped shallots
- 1/4 cup chopped celery
- 1/4 cup chopped carrots
- 1/4 cup chopped leeks
- 1/4 cup chopped parsley
- 1 bay leaf
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling lobsters
- Large skillet or sauté pan
- Chef's knife
- Cutting board
- Whisk
- Strainer
Step-by-step instructions:
1. Fill a large pot with enough water to cover the lobsters and bring to a boil.
2. Add the lobsters to the pot and boil for 8-10 minutes until cooked through.
3. Remove the lobsters from the pot and let them cool.
4. Once cooled, remove the meat from the lobsters and chop into bite-sized pieces.
5. In a large skillet or sauté pan, melt the butter over medium heat.
6. Add the chopped shallots, celery, carrots, and leeks to the pan and sauté until softened.
7. Add the flour to the pan and whisk until combined.
8. Slowly pour in the white wine, heavy cream, and chicken broth, whisking constantly to prevent lumps.
9. Add the bay leaf and parsley to the pan and bring the sauce to a simmer.
10. Let the sauce simmer for 10-15 minutes until it has thickened.
11. Strain the sauce through a fine-mesh strainer to remove any solids.
12. Add the chopped lobster meat to the sauce and stir to combine.
13. Season with salt and pepper to taste.
14. Serve the lobster Nantua with the creamy white wine sauce.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
5. Temperature:
Boil lobsters in boiling water until cooked through. Cook the sauce over medium heat.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 550
Fat: 38g
Protein: 32g
Carbohydrates: 13g
Fiber: 1g
Sugar: 3g
Sodium: 720mg
Substitutions for ingredients:
- Lobster can be substituted with shrimp or scallops.
- Chicken broth can be substituted with seafood broth or vegetable broth.
- Shallots can be substituted with onions.
Variations:
- Add diced tomatoes to the sauce for a more tomato-based flavor.
- Add a splash of cognac or brandy to the sauce for a richer flavor.
- Top with breadcrumbs and bake in the oven for a crispy crust.
Tips and tricks:
- Be sure to remove the lobster meat from the shells before adding it to the sauce.
- Use a sharp chef's knife to chop the lobster meat into bite-sized pieces.
- Strain the sauce through a fine-mesh strainer to remove any lumps or solids.
Storage instructions:
Store any leftover lobster Nantua in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the lobster Nantua in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the lobster Nantua in individual bowls or on a large platter for sharing.
Garnishes:
Garnish with chopped parsley or chives.
Pairings:
Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the sauce is too thick, add more chicken broth or white wine to thin it out. If the sauce is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
Be sure to cook the lobsters thoroughly to prevent any foodborne illnesses. Store any leftover lobster Nantua in the refrigerator and reheat thoroughly before serving.
Food history:
Lobster Nantua is a classic French dish that originated in the town of Nantua in eastern France. The dish is traditionally made with crayfish, but lobster is a popular substitute.
Flavor profiles:
Lobster Nantua has a rich and creamy flavor with hints of white wine and herbs.
Serving suggestions:
Serve the lobster Nantua with crusty bread for dipping in the sauce.
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Region: French