Lobster, shrimps and mushrooms in rosemary veloute... The name of this dish makes your mouth water, doesn’t it? This is a French dish, which will certainly appeal to all those people, who like seafood. It is cooked with spices that make the aroma and taste of the dish fantastic! So, why don’t you try cooking it right now?
- lobster : 700 g
- shrimp : 250 g
- garlic : 4 clove (minced)
- carrots : 8 piece
- Roma tomatoes : 4 piece
- onion : 1 piece
- bay leaf : 2 piece
- green onion : 0.5 cup (chopped)
- shallot : 1 piece (minced)
- rosemary : 3 piece
- tarragon : 5 piece
- thyme : 5 piece
- dried mushrooms : 200 g
- heavy cream : 0.5 cup (hot)
- chicken base : 1 Tbsp
- butter : 50 g
- lemon : 1 piece
- vinegar : 0.5 Tbsp
- oil : 100 ml (or as much as needed)
- chives : 3 piece (for garnish)
- cinnamon : 1 Tbsp
- cayenne pepper : 0.5 tsp
- brown sugar : 0.25 cup
- water : 2 cup (or as much as needed)
Stages of cooking
Wash and slice tomatoes, one onion and carrots into thin pieces. Then peel and butterfly the shrimps. To do that, straighten each shrimp, make a cut along the back and the head of it and boil for about 5 minutes on medium fire. Set the pot aside for a while.
Take a large pot, fill it with water, add 1 cup of vinegar and bring to a boil. As soon as the water boils, put a lobster in it.
Take the lobster out in 15 minutes and wash it off.
Twist the legs, claws and tails off your lobster, when it cools down. Remove the meat from them and cut it into small pieces. Put the meat into the fridge. Throw away the body of the lobster, but leave the head piece.
Now, it is high time to cook the rosemary veloute sauce. To do that, sauté the lobster shells and legs, onions, tomatoes, 6 rosemary sprigs, tarragon, carrots and bay leaves in olive oil. Cook until the carrots become soft. Pour 0.5 cup of water (or more) into the stock and simmer for about one hour. Strain the stock twice using a fine mesh to get maximum amount of sauce. Boil on medium fire until the stock reduces to 1.5 cups. This may take around 1-1.5 hours.
Mix 2 tablespoons of flour and 0.25 cup of water to get the slurry. Then add the slurry into the stock and keep stirring it to prevent the formation of lumps. Then add heavy cream and simmer for a while. Don’t boil! Take the pot off the burner, add a piece of butter, lemon juice. Take a separate pan and mix mushrooms with 3 cups of hot boiling water in it. Add the chicken base and mix thoroughly. Boil for about 10 minutes. Meanwhile, take a frying pan, melt 2 tablespoons of butter and sauté shallots, garlic, 4 rosemary stalks and thyme for about 5 minutes. Then melt 2 more tablespoons of butter, add mushrooms, lobster, green onion and shrimps and simmer for about 4 minutes. Take rosemary and thyme off the sauce.
Now, wash and peel the carrots, slice them into thin strips lengthwise.
Take a pan, melt butter in it and sauté the carrots for about 5 minutes. Dissolve brown sugar in the butter, add a bit of water and the remaining ingredients. Simmer until the liquid is reduced to a glaze.
Serve the lobster, shrimps, mushrooms and carrots together. Spoon the rosemary veloute sauce on the top of the dish. Enjoy!