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Lobster A L'Ambassador

  • 2 lobster (about 2 1/4 pounds each)
  • 2/3 cup butter and oil
  • Shallots, minced
  • 1 clove garlic
  • 1/2 glass cognac
  • 1/2 glass gin
  • 1 glass dry white wine
  • 2 cups cream
  • Salt and pepper
  • 2 tablespoons Bechamel Sauce,
  • Romana
  • 1 lemon, juice only
  • 1/4 pound sweet butter
  • Boiled rice
  • Bechamel Sauce
  • 7 tablespoons butter
  • 1 cup flour
  • 2 cups hot milk
Cut the lobster tails into small pieces; cut each body down the middle; remove the "lady" discard; remove intestinal vein, discard; remove coral and save.
Heat 2/3 cup butter and oil in frying pan, add lobsters (bodies and tails), and cook over fast heat until they become red; drain off the butter, add shallots, garlic, cognac and gin; continue, cooking until almost dry, add wine and again evaporate. Add cream, pepper and salt, cover, cook slowly for 20 minutes (be patient, you rascal).
Take lobster out of pan, remove meat form shells and maintain heat. To the gravy add pounded coral, Bechamel sauce and lemon juice and reduce to 1 cup. Strain through a cloth, return to pan and again bring to the boiling point; add fresh butter and another spoonful of gin; pour atop the lobster meat. Serve with rice, boiled then dried in oven.

Bechamel Sauce:
Melt 7 tablespoons butter in saucepan, blend in 1 cup flour, stirring constantly; gradually add 2 cups hot milk. Cook until thick and smooth about 8 minutes (be patient, you rascal).
Submitted by Cassyjean - Torrington, CT Jun 3, 2009
28 min 28 min 56 min


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