Homard au Vin

Name: Homard au Vin (Butter-Poached Maine Lobster Tail, Hen-of-the-Woods Mushrooms, Bone Marrow, Sweet Carrots, and Pearl Onions)
Yield: Makes 4 servings
Cuisine: American
Ingredients: 1 bay leaf; Sel gris; Maldon salt; 8 rounds Glazed Carrots; 25 grams sliced onion; 350 grams dry red wine, such as Cabernet Sauvignon; 1 kilogram Veal Stock, hot; Chervil leaves; Four 1½-inch pieces marrow bones; 8 Glazed Red Pearl Onions; 8 Glazed White Pearl Onions; 4 clusters hen-of-the-woods mushrooms, trimmed and cleaned; Canola oil; kosher salt; 100 grams sliced button mushrooms; 25 grams sliced shallot; 50 grams diced carrot; 4 uncooked lobster tails (from 500-gram lobsters); Beurre Monté bath; 1 thyme sprig; 185 grams lobster bodies; All-purpose flour

Butter-Poached Maine Lobster Tail, Hen-of-the-Woods Mushrooms, Bone Marrow, Sweet Carrots, and Pearl Onions

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Bone Marrow

Four 1½-inch pieces marrow bones
Canola oil
All-purpose flour

Americas
United States
Starter

Method

A rustic classic, coq au vin, is reimagined for an elegant lobster dish. For a traditional coq au vin, a rooster is marinated in red wine and aromatics and then braised. In this case, we marinate the lobster bodies that will be used to make the sauce in red wine with aromatics, then sear the shells, add the clarified marinade and veal stock (almost as if it were a braise), and reduce the liquid