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Maine Lobster with Wild Mushrooms and Rosemary Vapor

4.4

(13)

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Maine Lobster with Wild Mushrooms and Rosemary VaporPornchai Mittongtare

This dish combines aroma and flavor in a unique fashion: Bowls of steaming rosemary vapor accompany the luxurious main course. The piney fragrance of fresh rosemary adds another dimension to the taste experience.

Test-kitchen tip:

Use kitchen shears to cut the lobster shells.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

1 cup distilled white vinegar
4 1 1/2-pound live Maine lobsters
1/2 cup canola oil
3 carrots, peeled, thinly sliced
1 onion, thinly sliced
1 fresh fennel bulb, thinly sliced
2 tomatoes, thinly sliced
4 fresh tarragon sprigs
8 cups fresh rosemary leaves stripped from branches (about ten .66-ounce packages)
2 tablespoons plus 1 1/2 cups (3 1/4 sticks) butter, room temperature
2 pounds assorted fresh wild mushrooms (such as oyster, crimini, chanterelle, and stemmed shiitake), cut into 1-inch pieces
4 large fresh thyme sprigs
3 garlic cloves, halved

Preparation

  1. Step 1

    Bring 8 quarts water and vinegar to boil in 10- to 12-quart 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. Cut meat into large bite-size pieces. Place in medium bowl; cover and refrigerate. Reserve claw and tail shells.

    Step 2

    Using kitchen shears, cut away lobster gills. Rinse shells under cold water. Place in large bowl. Pour cold water over and soak 10 minutes. Drain; rinse well.

    Step 3

    Heat 1/4 cup oil in large pot over medium heat. Add lobster shells, carrots, and next 4 ingredients. Cook until vegetables begin to soften, stirring occasionally, about 15 minutes. 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.)

    Step 4

    Bring 1 quart water to boil in tea kettle. Place 2 cups rosemary in each of 4 large bowls; place on table.

    Step 5

    Melt 2 tablespoons butter with 1/4 cup oil in large skillet over medium-high heat. Add mushrooms, thyme, and garlic and sauté until mushrooms are tender, about 6 minutes; discard thyme and garlic. Add lobster and 1/2 cup butter to skillet and heat through, about 3 minutes.

    Step 6

    Meanwhile, bring lobster broth to simmer in small saucepan. 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. Pour butter sauce and foam over lobster mixture and serve. Pour 1 cup boiling water into each bowl of rosemary to create vapor.

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