Your dinner guests are expecting lobster, and you’re not going to disappoint, but the occasion requires more than the usual corn and baked potatoes. What’s your lobster side dish going to be?
If you have rice or pasta handy, you have most of what you need to prepare the perfect accompanying food to go with the rest of your sea fare. Here’s your chance to add to your repertoire of lobster dinner appetizers, and leave no guest unimpressed.
This dish is well known among professional chefs, but for the sake of presentation, let’s call it Seafood Sherry Cream Sauce, suggested by our close personal friend and professional chef, Lara.
First, you’ll need the lobsters, of course.
Lobsters can be boiled, grilled, broiled, and baked. No matter your method, be certain to humanely kill the lobster before you start. There’s a brief instructional video on the humane start to any recipe involving live lobster at Finecooking.com you should check out.
Now that we’ve got our fresh lobsters ready for the recipe, shell them, saving the shells and the heads. Set the tails aside and mince the remaining lobster meat.
Sauté the heads and shells briefly in a pot, then add water, lemon, celery, garlic, peppercorns, and salt, then let it all boil for about 10 minutes.
Take the shells and heads out, and reduce the broth – that’s what chefs call thickening and intensifying the flavor of a mixture (soup, sauce, wine or broth) by simmering. Now you’ve got a lobster stock you can spread over the “grains” – rice, pasta, or quinoa – whatever you’d prefer – that will soak up the liquid.
For pasta, Lara suggests, reduce the stock further, then add cream and Parmesan cheese, tossing with the diced lobster and pasta. Next, add the shelled tails for that extra dose of presentation, and, of course, the extra lobster.
Lara suggests pairing this dish with a dry white, or Pinot Noir if you prefer red wine.
3 Celery stalks
1 Tbs Olive OIl
Lobster Parts (or Shrimp shells)
¼ Cup Sherry
3 Cups Chicken or Seafood broth
1 Bay Leaf
1 Tsp chopped Sage
5 Whole Peppercorns
2 Ounces Prosciutto, diced
3 tbsp Butter
1 Cup Cream
½ Tbsp Tomato Paste
Beurre manier – a thickener (butter and flour in equal parts–about a Tbsp each)
⅛ Cup dry white wine
- Saute onion and celery together in some olive oil.
- Add the lobster parts and saute until they are red and fragrant. Pour in some sherry to deglaze.
- Add some low-salt chicken broth and simmer for about an hour with a bay leaf, some sage, and a few whole peppercorns.
- Strain. In the original pan, saute some shallots and some prosciutto in butter. Add the lobster stock, an equal part cream, then whisk in a dab of tomato paste and a beurre manier (butter and flour in equal parts–about a tbs each) and reduce to about 2/3 the original volume.
- Salt to taste. Add some freshly chopped parsley and sage.
- You should end up with about a quart of stock, use a cup or two of it for a sauce immediately and freeze the rest for a chowder or shrimp and grits etc., depending on how many people you’re feeding.