LOBSTER AND SHRIMP SAUTEED IN A BRANDY – TARRAGON SAUCE (BUBA)
Serves 1
5 ounces lobster tails (or lobster meat)
5 each 21-25 shrimp, peeled and
deveined
1 ounces canola oil
¼ cup mushrooms, sliced
½ tomato, peeled, seeded and diced
2 cloves garlic, minced
1/8 cup scallions, sliced
½ bunch fresh parsley, finely chopped
1 tablespoon fresh tarragon, finely
chopped (or dried)
Pinch of cayenne
salt and pepper
1 tablespoon ketchup
¾ cup heavy cream 36%
1 ounce Brandy
1 leek, white part only, julienne
fine, washed thoroughly
flour
Method:
Prepare the lobster by cutting through the shell lengthwise with a sharp, heavy knife. Remove the tail meat and devein. Slice the tail meat into ¼ inch medallions. If you have lobster tail meat, cut into bite size pieces.
Season the lobster and shrimp with salt pepper, and a little pinch of cayenne.
Place one large skillet over high heat. Add 1 ounce of the canola oil. When the oil is hot and almost smoking, add the lobster and shrimp. Let the lobster and shrimp sear for about 45 seconds. Add the mushrooms and sauté for 1 minute. Add the garlic and stir around the pan with the other ingredients. Take the pan of the heat and add the brandy. Place back on the heat and flambé the lobster. When the flame has dissipated, add the cream, tomatoes, tarragon, and the ketchup. Reduce the cream until it is a bit thicker, and the lobster and shrimp are cooked through.
Fried Leeks:
Soak the leeks in the milk making sure they are wet. Lift out with a strainer and let them drip. Toss them in the bowl with the flour, making sure they are lightly covered. Set the leeks aside.
Place a medium sized skillet on medium – high heat. Add two cups of oil. When the oil starts to get hot, add the leeks and fry till they are golden brown. Lift the leeks up with a strainer and place them on a paper towel.
Let the oil drip off. Lightly season with salt and pepper.
To serve:
We use Trecce del Orto at Pappagallo, but any kind of pasta or rice will accompany the lobster and shrimp just fine. Place the rice or pasta around the plate. Place the sautéed lobster and shrimp in the middle of the plate. Garnish with the fried leeks. Enjoy. WH