Lobster Civet

Name: Lobster Civet
Cuisine: France
Ingredients: 1 ounce Cognac, Armagnac, or other spirit of your choice, heated; 1 ounce Cognac, Armagnac, or other spirit of your choice, heated; 2 tablespoons pure olive oil; Two 1½-pound live lobsters; 1 cup cooked rice of your choice; Chopped fresh parsley leaves; Unbleached all-purpose flour as needed; ½ cup fish fumet or substitute; 2 cloves garlic, chopped; 1 teaspoon tomato paste; ⅛ teaspoon commercial meat extract; Small bouquet garni; 1 pound silverskin onions, peeled; Salt; Pepper from the mill; 1 cup large cooked lima beans; Unsalted butter as needed; 1 large carrot, chopped; 1 large yellow onion, chopped; ½ celery rib, chopped; 1½ cups excellent dry red wine of your choice; 2 medium-size shallots, finely chopped

Preparation info

FFR—
4
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

A modernized formula that goes way back to the Middle Ages when vinegar was used instead of wine. Use the tomalley only if you obtained the lobster directly from a fisherman at the seashore and if it is firm, pale green, and without any trace of smell. Otherwise, use only the coral.

Ingredients

Unsalted butter as needed
1 large carrot, chopped
1 large yellow onion, chopped
½

Europe
France
Stew

Method

Heat 1 tablespoon of butter in a large skillet, then add the carrot, onion, and celery and cook a few minutes, stirring, over medium heat. Add the wine and bring to a boil. Add the shallots, garlic, tomato paste, meat extract, and bouquet garni. Reduce to ¾ cup over medium-low heat and set aside.