Name: Lobster with sweetbreads & tarragon
Yield: Serves 4
Cuisine: American
Ingredients: 2 lobsters, each about 500 g, cooked; 500 ml beef stock (or a good-quality beef stock cube dissolved in that amount of hot water); 400 g veal sweetbreads; lobster sauce (made using the lobster shells); salt and freshly ground black pepper; 1 garlic clove; 1 bay leaf; 3 shallots, roughly chopped; flour, for dusting; good knob of butter; ½ tbsp chopped tarragon

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fish etc.

By Mark Hix

Published 2004

About

This is a more sophisticated version of that American restaurant favourite ‘surf and turf’, which pairs lobster with steak. The subtle flavour of the sweetbreads together with that of the tarragon complements the lobster perfectly. The sauce for this dish is a basic shellfish sauce which is made like the sauce nantua on pages 102-3, using meat stock in place of some of the fish stock.