Lobster, Shrimp, and Mushrooms in Rosemary Veloute (Summer Recipes)

[bholus10]

Prep Time: 30 minutes - 1 hour | Cook Time: 1 - 2 hours | Serves: 1


Dinner » Seafood » French

Ingredients:

1 1/2 lb Lobster (Professor ****erclaws)
1/2 lb Shrimp
4 to 5 cloves Garlic (minced)
3 Carrots
4 Roma Tomatoes
1 Medium Onion
2 Bay Leaves
1/2 cup Green Onion (chopped)
1 Shallot (minced)
1 1/2 oz Rosemary
5 sprigs of Tarragon
5 springs of Thyme
2 oz mixed Dried Mushrooms (Shitake, Oyster, Porcini, Portabello, ect)
1/2 cup Heavy Cream (hot)
1 heaping Tbsp Chicken base
3 sticks of Salted ****er
1 Lemon
Vinegar
Oil
chives for garnish

Cinnamon-Glazed Carrots
5 Carrots
1 Tbsp Cinnamon
1/2 tsp Cayenne Pepper
1/4 cup Brown Sugar
Water
****er

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[bholus10]

Step 1:

Slice the onion, tomato, and carrots into thin slices. Peel and ****erfly the shrimp: Straighten them out, then make a cut from the middle of the back to the "head" of the shrimp (you don't want to cut all the way through, just enough to fold the sides out). Boil some water in a medium sized pot and add the shrimp. Cook for about 5 minutes. Set aside to cool.

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Step 2:

Fill a large stockpot 3/4 full of water and add about a cup of vinegar. Bring to a boil and drop Professor ****erclaws in it.

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Step 3:

Once it comes back to a full boil, take him out after 15 minutes. If you have a larger lobster, the general rule of thumb is add an extra 5 minutes for each pound over 1 1/2. After you take the lobster out wash it off.

[bholus10]

Step 4:

If you ever want to know what *** your lobster is, just flip it over and look at those little legs right behind the main ones: if they are hard and boney, its a male, if they are feathery it's a female. This one is a male.

Twist the claws, legs and tails off of the lobster. Remove the meat from the claws and tails and cut it into bitesized pieces and refrigerate. Tear the top part of the shell with the head away from the body; save this head piece. Discard the body - unless you like eating the green tomalley.