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


  • 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


  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.