Lobster with New England Chowder Sauce
Ingredients
| 1 gallon water | ||
| 1/4 tbs kosher salt | ||
| 1/2 tsp white wine | ||
| 3 star anise | ||
| 2 cups mirepoix ( onions, carrots, celery and leeks) | ||
| 2 cups mirepoix ( onions, carrots, celery and leeks) | ||
| 1 large bowl ice water |
This is the appetizer that was featured at the Presidential Inauguration Luncheon for Barack Obama.
- 1/4 cup minced shallot
- 1 tbs minced garlic
- 1 cup white wine
- 2 cups canned clam juice
- 20 little neck clams, rinsed in cold water
- 2 cups heavy cream
- 1/2 tbs canola oil
- 1 cup diced carrot
- 1 cup diced celery
- 1 cup peeled and diced Yukon gold potato
- 1 cup diced leek
- 1/2 cup diced onion
- pinch kosher salt
- pinch of black pepper
- 1/4 cup tarragon, chopped at the last minute
For the steamed lobster tails:
- Combine the water, salt, white wine, star anise, and mirepoix in an 8 quart pot and bring to a boil.
- Place lobster tails in another 8 quart pot and carefully pour boiling liquid over the lobster tails.
- Allow to steam for approximately 6 minutes.
- Remove the tails from the liquid and put in the ice water for 5 minutes to stop the cooking process. Remove the tails from the ice and begin to remove lobster meat from the shell.
- Cut each lobster tail into 6 large pieces, place in an oven safe dish and add 2 tbs of water to the dish. Cover with a lid or foil and refrigerate until ready to serve.
- Reheat lobster at time of serving by placing in a 170 degree oven for 15 minutes.
For the Clam chowder sauce:
- Combine the shallot, garlic, white wine and clam juice in a bowl.
- Place a large heavy bottom pot on high heat for 3-4 minutes.
- Carefully place clams in bottom of pot. Pour shallot liquid over the clams quickly and cover with lid. The clams will begin to open after a few minutes.
- Once the clams are opened, remove the pot from the heat and place clams in a bowl to cool. Reserve shallot liquid.
- Remove the clams form their shells and roughly chop. These will be added to the sauce at the last minute.
- Strain the shallot liquid and place into a clean sauce pan on medium heat to reduce by half. (roughly 1 quart.
- In a separate sauce pan, saute the diced vegetable in the canola oil with a pinch of salt and pepper for 3-4 minutes using medium heat.
- Add the clam liquid and heavy cream to the vegetables and bring to a boil. Reduce heat to a simmer and allow the sauce to reduce until your desired consistency and the vegetables are tender. The sauce should coat the back of a wooden spoon.
- Add the chopped clams and chopped tarragon to the sauce.
- Divide the lobster pieces among 4 attractive serving bowls and spoon the sauce over.
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