Lobster Fricassée

It’s said that Ireland’s most famous saint, St. Patrick, was partial to lobster. This appetizer would surely have pleased him.

Lobster Fricassée Lobster Fricassée
Sweet and delicate lobster, swimming in a rich, creamy sauce; enough said.
Yield: serves 4

Ingredients

  • 1⁄2 cups finely chopped carrots
  • 1⁄2 cups finely chopped celery
  • 1⁄2 cups finely chopped onions
  • 2 cups dry white wine
  • 2 (1 1⁄2 -lb.) lobsters
  • 2 tbsp. brandy
  • 1⁄2 cups heavy cream
  • 2 tbsp. unsalted butter

Instructions

  1. Place carrots, celery, onions, and wine in a large skillet and bring to a boil.
  2. Add lobsters, cover, and cook for 5–8 minutes. Remove lobsters from skillet and cool.
  3. Remove lobster meat, keeping claw meat intact and reserving shells. Slice each tail into 4 medallions and set aside to cool.
  4. Simmer wine and vegetables until wine is reduced by half. Add shells and brandy, and cook for 5 minutes. Strain and combine stock with cream in a small saucepan and cook over medium heat until thickened.
  5. Reduce heat and whisk in butter. Add lobster and heat.