| Level: | Easy |
| Level: | Easy |
Ingredients
- Two 1 1/4-pound lobsters
- 3 ounces chanterelles
- Shallots
- Salt and pepper to taste
- 3 ounces Fingerlings
- 1 bunch thyme
- Sliced bay leaves
- 1 cup onions
- 3 cloves garlic- peeled and cut in half
- 3 ounces macaroni
- Olive oil
- 3 ounces Base Broth, recipe follows
- 2 tablespoons butter
- Bunch of oregano- pick leaves, save stems
- 1 quart shallots
- 2 bunches of thyme
- 3 quarts lobster shells
- 1 quart Chanterelle stems
- 2 bunch oregano stems
- 1 gallon white wine
- 1 quart lemon juice
Instructions
- Cook lobster (either steam, boil or broil) for 12 minutes- shock in an ice bath to stop cooking. Remove meat from tail. Cut tail in half. Crack claws and remove meat.
- For chanterelles, clean well, cut down to size. Saute with shallots. Season with salt and pepper. Drain well and reserve liquid. Cool.
- For Fingerlings cook with thyme, bay leaves, onion and garlic.
- Cook Macaroni for 10 to 11 minutes. Blanch and shock, toss in olive oil.
- Once reduced and strained place Broth in saute pan and bring to a simmer. Add lobster meat, chanterelles, fingerlings, and pasta. Reduce sauce. Mount with butter, and garnish with oregano.
- Put all ingredients in a large pot at medium heat. Reduce by 60 percent. Strain.