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- Rainbow Room, New York, New York
- 4 lobsters (1-1/2 lbs (.7 kg) - 2 lbs (.9 kg) each)
- 3 oz (84 grm) minced shallots
- 2 oz (56 grm) minced garlic
- 3 oz (84 grm) brandy
- 4 oz (112 grm) white wine
- 3 cups (700 ml) heavy cream
- 4 oz (112 grm) Dijon mustard
- 1 lb (.5 kg) spinach
- 1 tbsp (15 ml) fresh tarragon
- salt and pepper to taste
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) clarified butter
- Stock, for boiling lobster:
- 1 large carrot
- 1 small celery stalk
- 1 small onion
- bay leaves
- 2 cups (475 ml) white wine
- 3 egg yolks
- 1 cup (225 ml) whipping cream
- In a 2 gallons (7.6 ltr) pot, bring stock to a boil. Add lobsters and cook for 12 minutes.
- Split lobsters lengthwise, remove the meat, and cut tails into two equal pieces, saving the shells.
- Saute shallots and garlic in olive oil. Add one-half lobster shell and flambe with brandy. Stirring constantly, add white wine, cream, and fresh tarragon, and reduce to 1/3 original quantity (about 5 minutes). Strain. To finish sauce, add mustard, salt, and pepper, and set aside.
- Mix lobster meat and sauce together.
- Saute the spinach in clarified butter.
- To assemble:
- Place lobster shells on oven proof plates (half a shell per plate), and line the bottom of each shell with spinach. Pour lobster mixture over spinach, allowing excess sauce to spill over the shells.
- Whip egg yolks with water in a double boiler. Once egg mixture has thickened, set aside to cool. Add cream and mix well.
- Pour glaze over lobster dish and place under broiler for approximately 30 seconds, until glaze browns.
- From Rainbow's Executive Chef, Arnauld Briand.
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