| Method
for Lobster:
Boil the lobster in salted water for 5 minutes. Shock them with
ice water and drain. Pull the lobster tail meat out of the shell,
as well as the claw and knuckle meat. NOTE: reserve the shell
for sauce making.
Method
for the Sauce:
In a saucepan combine butter with onions, garlic and lobster shells;
sweat until onions are translucent. Deglaze the pan with 1 cup
of the Sherry wine and cook on high heat until all the alcohol
is evaporated. Add two cups of heavy cream. Bring the sauce to
a boil, turn down to a simmer and cook for approximately 20 minutes.
Strain the sauce and finish it with chopped tarragon, salt and
pepper to taste. This will yield approximately 1 cup of sauce.
Method
for Mushrooms Melange:
Cook mushrooms on high heat with olive oil. Season them with salt
and pepper to taste.
Method
for Mascarpone Cream:
Slowly whisk ½ cup of Sherry wine with ½ cup of
Mascarpone cheese. When well blended, add 1 tbsp. of sugar and
¼ cup of heavy cream. Mix until a milk shake consistency
is achieved.
Presentation:
In a serving bowl, place warm mushroom mixture in center. Place
warm sliced lobster tail around the mushrooms, place claw meat
in center along with the knuckle meat. Ladle 2 ounces of sauce
over lobster and mushrooms. Finish with the Sherry Mascarpone
Cream either in a Sherry glass on the side or a dollop on top
of the lobster itself.
Yield: 4
portions
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