Ingredients with Measurements:
- 2 lobsters, cooked and meat removed
- 1/2 cup heavy cream
- 1/2 cup breadcrumbs
- 2 egg yolks
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 cup butter
- 1/4 cup flour
- 1 cup dry white wine
- 1 cup chicken broth
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Food processor
- Large mixing bowl
- Medium saucepan
- Whisk
Step-by-step instructions:
1. In a food processor, pulse the lobster meat until it is finely chopped.
2. In a large mixing bowl, combine the lobster meat, heavy cream, breadcrumbs, egg yolks, Parmesan cheese, salt, and pepper. Mix well.
3. Using a spoon or a small ice cream scoop, form the lobster mixture into quenelle shapes.
4. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth.
5. Gradually add the white wine and chicken broth, whisking constantly, until the sauce is smooth and thickened.
6. Add the chopped parsley to the sauce and stir to combine.
7. Gently place the lobster quenelles into the sauce and simmer for 5-7 minutes, or until the quenelles are heated through.
8. Serve hot, garnished with additional parsley if desired.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Sauce should be simmering over medium heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 450
Fat: 28g
Protein: 28g
Carbohydrates: 16g
Fiber: 1g
Sugar: 2g
Sodium: 900mg
Substitutions for ingredients:
- Instead of lobster, you can use crab meat or shrimp.
- Instead of heavy cream, you can use half-and-half or milk.
- Instead of breadcrumbs, you can use panko or crushed crackers.
- Instead of white wine, you can use chicken broth or seafood stock.
Variations:
- Add chopped garlic or shallots to the sauce for extra flavor.
- Use different herbs in the sauce, such as thyme or tarragon.
- Add a splash of lemon juice to the sauce for brightness.
Tips and tricks:
- Be gentle when forming the quenelles so they don't fall apart.
- If the sauce is too thick, add more chicken broth or white wine to thin it out.
- Serve with crusty bread to soak up the sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the quenelles and sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the quenelles and sauce in individual bowls or on a platter.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Garlic mashed potatoes
- Crusty bread
Troubleshooting advice:
- If the quenelles fall apart, add more breadcrumbs to the mixture to help bind it together.
- If the sauce is too thin, whisk in a slurry of cornstarch and water to thicken it.
Food safety advice:
- Make sure the lobster is fully cooked before removing the meat.
- Store leftovers promptly in the refrigerator.
Food history:
Quenelles are a traditional French dish made from finely ground meat or fish that is shaped into an oval or egg shape.
Flavor profiles:
The lobster quenelles are rich and creamy, while the white wine sauce is tangy and savory.
Serving suggestions:
Serve as a main course for a special dinner or as an appetizer for a fancy party.
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Region: French