It's said that Ireland's most famous saint, St. Patrick, was partial to lobster. This appetizer would surely have pleased him.
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
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Instructions
Step 1
Place carrots, celery, onions, and wine in a large skillet and bring to a boil.
Step 2
Add lobsters, cover, and cook for 5–8 minutes. Remove lobsters from skillet and cool.
Step 3
Remove lobster meat, keeping claw meat intact and reserving shells. Slice each tail into 4 medallions and set aside to cool.
Step 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.
Step 5
Reduce heat and whisk in butter. Add lobster and heat.
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