Pan-fried Lobster with Apple-Brandy Cream Sauce

Name: Pan-fried Lobster with Apple-Brandy Cream Sauce
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Ingredients: 400-500g (2) Lobster (cut off the long antennae, open shell to remove the sand sac, and cut the head lengthwise into large pieces); 1 clove Garlic; 40g Carrot (aromatic vegetable); 40g Onion (aromatic vegetable); 20g Celery (aromatic vegetable); 2 Apple (cut into eighths, then shaped into football form); 50ml Apple brandy; 300ml Apple cider; 200ml Fish stock; 200ml Fresh cream; to taste Red pepper (seasoning); to taste Chervil (seasoning); to taste Beurre manié (for adjusting sauce thickness); to taste Salt (seasoning); to taste Pepper (seasoning); to taste Butter (for pan-frying); to taste Olive oil (for sautéing)

Pan-fried lobster in the French style, served with an apple brandy sauce. The lobster is tender and the sauce is rich and aromatic.

1h 30m

Medium

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Pan-fried Lobster with Apple-Brandy Cream Sauce

Ingredients

Lobster (cut off the long antennae, open shell to remove the sand sac, and cut the head lengthwise into large pieces) 400-500g (2)

Garlic 1 clove

Carrot (aromatic vegetable) 40g

Onion (aromatic vegetable) 40g

Celery (aromatic vegetable) 20g

Apple (cut into eighths, then shaped into football form) 2

Apple brandy 50ml

Apple cider 300ml

Fish stock 200ml

Fresh cream 200ml

Red pepper (seasoning) to taste

Chervil (seasoning) to taste

Beurre manié (for adjusting sauce thickness) to taste

Salt (seasoning) to taste

Pepper (seasoning) to taste

Butter (for pan-frying) to taste

Olive oil (for sautéing) to taste

Instructions

Prepare the Lobster

Cut off the long antennae (used later to remove the intestinal vein), cut through the membrane between the head and the body, separate the head from the body, then cut the head in half, remove the sand sac, and finally cut the head lengthwise into large pieces so that the lobster flavor can be fully extracted during cooking.

Sauté the Lobster Heads

Sauté the garlic in hot olive oil until fragrant, then add the lobster heads and sear over high heat until they turn bright red.

Add the Liquor and Vegetables

Remove the pan from the heat, pour in the apple brandy, then return the pan to the burner and warm over high heat to ignite the alcohol (flambé). Add the aromatic vegetables along with butter and sauté over medium heat until the vegetables turn golden.

Roast the Apples

Cut the apples into eighths, then shape each piece into a football form. Pan-fry the apples in butter until golden, then transfer the pan into a 180°C oven to finish heating. Set aside for plating.

Cook the Sauce

Sauté the apple pieces briefly, then pour in the apple cider and bring to a boil to cook off the alcohol. Add the fish stock and fresh cream, reduce to medium heat and simmer for 30 minutes, reducing the liquid as needed. Strain the cooking liquid and use a pestle to crush the solids left in the pot, pressing all of their flavor into the liquid.

Adjust the Sauce Consistency

Bring the liquid back to a boil, then adjust the consistency of the sauce with beurre manié. Finally, strain once more through a fine-mesh conical sieve.

Pan-fry the Lobster and Plate

Pan-fry both sides of the lobster in butter until nicely cooked, pour in the apple brandy to deglaze the pan and add flavor, then pour in the sauce and warm everything through over heat. Taste the sauce and adjust with salt and pepper. Finally, peel off the abdominal shell and plate the dish.