Source:

Rainbow Room, New York, New York

Serves/Makes:4

Ingredients

• 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
• water
• Glaze:
• 3 egg yolks
• 1 cup (225 ml) whipping cream

Preparation

• 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.
• Glaze:
• 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.

Comments

From Rainbow's Executive Chef, Arnauld Briand.