Saturday, February 9, 2019

Lobster Pavillon

This recipe is on a printed note card that must have come straight from the source, the Pavillon Restaurant in Connecticut. However, there was another Pavillon in NYC that is now permanently closed.

2 live lobsters, 1.5 to1.75 pounds
1/2 cup olive oil
1 teaspoon salt
pinch of cayenne pepper
Mirepois Bordelaise - a base composed of 1 small carrot and 1 onion finely chopped, lightly browned in butter with a little thyme a bay leaf and 1 spring of parsley - chopped.
3 tablespoons sweet butter
1 cup brandy or cognac
2 shallots, chopped
1 glass white wine
1/2 cup tomato sauce
2 tomatoes, peeled and chopped
1/2 cup fish stock
1 small clove garlic, crushed
1/2 teaspoon finely chopped cheveril
1/2 teaspoon tarragon
1 glass port wine
1/2 cup heavy cream 
cooked rice

  1. Kill lobsters by cutting in half, down the middle from the top. 
  2. Prepare the Mirepoix
  3. Cut lobster claws and tails into four pieces, reserving the greenish-grey liver (tomalley). 
  4. Season the lobster with salt and cayenne and saute in very hot oil for 5 minutes. 
  5. Add the Mirepoix. 
  6. Add 1 Tablespoon butter, shallots, and white wine, and mix well.  
  7. Ignite the brandy and pour it in. 
  8. Add the tomato sauce, the fresh tomatoes and fish stock. 
  9. Cover tightly and cook 20 to 25 minutes. 
  10. Remove the lobster from the shell. 
  11. Strain the sauce through a large strainer. 
  12. Blend the tomalley with 1 Tablespoon butter, garlic, chervil, and tarragon. 
  13. Mix into the sauce to thicken. 
  14. Do not allow to boil. 
  15. Finish the sauce with port wine and cream. 
  16. Correct the seasoning with additional salt and cayenne to taste. 
  17. Pour the sauce over the lobster and serve very hot with rice.

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