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For The Pastry Cases |
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4
sheets of phyllo pastry dough |
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3
tablespoon melted butter |
Set the lobster on a chopping board and cover
the tail with a cloth. Hold the lobster firmly by the tail.
Using the point of a large knife, pierce the shell at the center
of the head all the way down to the chopping board. Continue
cutting to split the head. Turn the lobster around and, holding
the head, cut it in half lengthwise through the tail. Crack the
claw shell by striking them with the back of the knife to break
the shell without cutting through the claw meat; this allows the
heat to penetrate during cooking.
Pull out and discard the stomach sac located
just behind the eyes on each half. Remove the green liver
(tomalley) and any greenish black coral, chop them coarsely, and
reserve them.
To cook the lobster, melt the butter in a
sauté pan. Set the lobster halves, cut-side up, in the pan and
season the exposed flesh with salt and pepper. Cover the pan and
cook over medium heat until the lobster shell is bright red and
the meat is no longer transparent, 5 to 7 minutes. Add the
Cognac and flame it either with a lighted match or by tilting
the pan to catch the gas flame. (Stand back as the flames will
rise high)
Remove the lobster halves from the pan and
let then cool. For the jus, sauté the shallots, garlic, and
carrots in the same pan that was used to cook the lobster,
stirring often until well browned, 5 to 7 minutes. Add the wine
and boil until reduced to a glaze, 6 to 8 minutes. Add the fish
stock and boil again until well reduced with concentrated
flavor, 8 to 10 minutes. Whisk in the reserved liver and coral
(the coral turns red when cooked). Simmer the jus for 2 minutes
and then strain it into a small pan, reserving the vegetables
and setting then aside in a bowl. Taste the jus and adjust the
seasoning.
When the lobster is cool enough to handle,
pull out the tail meat and slice it on the diagonal. Remove the
body meat, picking it out in pieces with a sharp skewer or a
knife point. Add the lobster meat to the vegetables along with
the cream and a couple of spoonfuls of jus. Extract the claw
meat in one piece and halve each claw horizontally, making 4
pieces for garnish.
To assemble the parcels, unwrap, the phyllo
dough and lay one sheet on the working surface. Cover the
remaining sheets with a slightly damp towel. Brush the single
sheet of dough lightly with melted butter, add another sheet,
and brush it also. Continue until you have 4 layers, keeping the
stack covered while you work so it doesn't dry out.
Butter a baking sheet. (Rewrap the leftover
dough and keep it for another use.) Cut four 6-in/15-cm squares
from the buttered sheets of phyllo. Spoon a quarter of the
lobster filling in the center of each square. Pull in the
corners of the squares to cover the filling completely. Flip the
parcels so they are seam-side down and flatten them, shaping
them in rounds like hamburger. Poke an air hole in the center of
each package so steam can escape, set them on the baking sheet,
and brush the tops with butter.
Cut the trimmings into 4 strips and loosely
roll them, pinching together on one side, to resemble roses. Set
them also on the baking sheet. The parcels and jus can be
prepared up to 8 hours ahead and stored in the refrigerator. To
finish, heat the oven to 375°F/190°C. Bake the packages until
crisp and brown, 20 to 25 minutes. (Remove the roses after 10 to
12 minutes, or as soon as they are brown.) A skewer inserted in
the center of each parcel should be hot to the touch when
withdrawn after 30 seconds. Reheat the lobster jus and spoon it
on 4 individual plates. Add the packages, top each with a rose
and piece of claw, and serve at once.
This Recipe of the Month
selection comes from Anne Willan's newest release: Anne
Willan From My Château Kitchen (Clarkson Potter/Publishers.
April 2000)
www.randomhouse.com
