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Lobster Cream

Lobster Cream:



  • 1/2 Quart Half and Half
  • One Quart Heavy Cream
  • Six shucked Maine Lobsters
  • Two Carrots, peeled and minced
  • Eight Garlic Cloves, minced
  • Six Shallots, minced
  • One cup fresh Basil
  • One cup fresh Parsley
  • One cup fresh Bay Leaves
  • 1/4 Cup Chardonnay Wine
  • Two Tblsp Unsalted Butter



Grits:

  • One cup Stone Ground Grits
  • Four cups Heavy Cream
  • Two Tablespoon Unsalted Butter

Reduced Lobster Cream with Sautéed Shrimp:

  • Four Julienned Garlic Cloves
  • One pound Peeled and Deveined Shrimp
  • 1/4 cup fresh Parsley
  • 1/4 cup Fresh Lemon Basil, Thyme, and Oregano
  • 1/4 Cup Green Onion, fine chopped
  • 1/4 cup Red onion, fine chopped
  • 3/4 cup Roma Tomatoes, diced
  • 1/4 cup Chardonnay Wine
  • Two Tblsp Unsalted Butter
  • Aged Parmesan Cheese

Lobster Cream:

Shuck lobsters and separate meat from shells, reserve meat for alternate purposes at a later time.  Remove liver and face of lobster body.  In a large pot, boil cleaned lobster bodies with bay leaves and wine for two- three hours, and then strain lobster shells, bodies, and bay leaves from your now existing stock.  With strained stock over medium heat, slowly add a cornstarch rue to reach a thick gravy-like consistency. Set stock aside.

In large sauté pan melt butter and brown minced garlic and shallots, deglaze with Chardonnay, and then add minced carrots and stock previously created.  Cook until ingredients are thoroughly blended.

In large pot, bring to low boil Half & Half and Heavy Cream.  Once at heat, add ingredient mixture from large sauté pan with fresh Basil, Parsley and Salt & Pepper to taste.  Cook on low heat for two hours. Remove from heat.

Grits:

In medium pot bring Heavy Cream to a boil; add Grits, Butter, and Salt & Pepper to taste.  Cover and reduce heat to low. Continue cooking for eight to ten minutes. Set aside.

Reduced Lobster Cream with Shrimp:

In large sauté pan combine butter and garlic and cook to golden brown then add shrimp and deglaze with Chardonnay.  Season with Parsley, Lemon Basil, Thyme, and Oregano and then add onions, tomatoes, and lobster cream.  Reduce to a low heat and add Parmesan Cheese.  Reduce mixture until a gravy-like consistency has been achieved.

Plating:

Place grits in center of plate and top with Reduced Lobster Cream and Shrimp.  Garnish with Fresh Parsley, Parmesan, and Julienned Green Onion. Serves Six.

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