Homard au Vin

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

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Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in

By Thomas Keller

Published 2008

  • About

Ingredients

Bone Marrow

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

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