Lobster tourte
by:
This tourte is baked en casserole using over a pound of Maine lobster meat, a creamy sherry and wine Newburg sauce and is topped with a buttery puff pastry.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 6
1 lb (450 g) puff pastry (thawed if frozen)
1 egg (beaten)
Salt and freshly ground black pepper
1 (4-lb/1.75-kg) cooked lobster
MOUSSELINE:
6 oz (175 g) skinned whiting or pollock fillets
1 egg
1 small shallot (minced)
1/2 cup (120 ml) heavy cream
SAUCE:
5 tablespoons Shellfish Reduction (made with the lobster shell)
2/3 cup (150 ml) heavy cream
6 tablespoons (75 g) chilled unsalted butter (cut into small pieces)
2 teaspoons lemon juice
Servings Per Recipe: 6
Amount per Serving
Calories: 954
- Total Fat: 42 g
- Saturated Fat: 13.8 g
- Trans Fat: 0 g
- Cholesterol: 548.5 mg
- Sodium: 2902.8 mg
- Total Carbs: 68.5 g
- Dietary Fiber: 2.5 g
- Sugars: 28.2 g
- Protein: 72 g
preparation
1. Put the lobster beIly-side down on a board and make sure none of the legs is tucked underneath. Cut it in half, first cutting through the middle of the head between the eyes. Then turn either the knife or the lobster around and finish cutting it in half through the tail.
2. Open it up and lift out the tail meat from each half.
3. Remove the intestinal vein from the tail meat.
4. Break off the claws, then break them into pieces at the joints. Crack the shells with a knife. Break off and discard the legs.
5. Remove the meat from each of the claw sections in pieces as large as possible.
6. Remove the soft, greenish tomalley (liver) and any red roe from the head section of the shell using a teaspoon. Save the tomalley. Pull out the stomach sac and discard.
7. Make the shellfish reduction with the shell. Let cool.
8. For the mousseline, cut the fish fillets into small pieces and put them into a food processor with 3 tablespoons of the shellfish reduction, the egg, shallot, and 3/4 teaspoon of salt. Process until smooth, then, with the motor still running, add the cream in a steady stream. Take care not to process for more than 10 seconds or the mixture may curdle. Scrape into a bowl, cover, and chill for 1 hour.
9. Preheat the oven to 425°F (220°C). Cut the pastry in half and roll out one piece into a 10-inch (25-cm) disk. Roll out the second piece into an 11-inch (28-cm) disk.
10. Put the smaller disk of pastry on a lightly greased baking sheet and spread half the mousseline over it to within 1 1/2 inches (4 cm) of the edge. Arrange the lobster meat over the mousseline and season with salt and pepper, then carefully spread the remaining mousseline over the top.
11. Brush the edge of the pastry with a little water, cover with the larger disk of pastry, and press the edges together to seal. Crimp the edges decoratively, then brush the top with the beaten egg. Using the tip of a small, sharp knife, score either a diamond pattern over the top, or mark with curves radiating from the center. Make a hole in the center, then bake for 25 minutes.
12. Shortly before the tourte is ready, make the sauce: Put the rest of the shellfish reduction and the cream into a pan, bring to a boil, and simmer for 5 minutes. Whisk in the butter, a piece at a time, followed by the lemon juice.
13. Take the tourte out of the oven and pour about 2 tablespoons of the sauce into it through the hole in the top. Return it to the oven for 5 minutes. Then remove once more and transfer to a warmed serving plate. Serve the rest of the sauce separately.
Cooks' note:
VARIATION:Replace the lobster meat with 20 cooked and shucked mussels, 6 prepared bay scallops, sliced in half horizontally, and 2/3 cup (100 g) fresh white crabmeat.
ALTERNATIVE FISH:
Spiny or rock lobster.
0
comments