Lobster ragout with fava beans

1 servings

Ingredients

Quantity Ingredient
1½ pounds Lobster; cooked and drained
¼ cup Diced carrot; celery and turnip
6 tablespoons Butter
Salt and pepper
1 cup Heavy cream
1 pinch Saffron
1 cup Shelled fava beans
⅓ cup Minced shallot
1 tablespoon Dry sherry
Chervil sprigs; for garnish

Directions

Shell lobster and cut meat into serving pieces, reserving lobster coral. In a small saucepan sweat diced vegetables in 2 tablespoons butter over very low heat, covered, for 6 to 8 minutes or until just tender; season with salt and pepper. In a small saucepan bring cream and saffron just to a boil, and simmer until reduced to ⅔ cup, cream should thick enough to coat the back of a spoon. Cook fava beans in a saucepan of boiling, salted water for 3 minutes; drain and refresh. In a skillet heat 2 tablespoons butter, add shallot and cook over low heat just until softened. Add lobster meat and sherry, season with salt and pepper and cook over medium-high heat for 1 minute. Add saffron cream, diced vegetables and beans. Push lobster coral through a fine sieve into the sauce and cook just until heated though. Swirl 1 to 2 tablespoons softened unsalted butter or to taste into the sauce, and toss to combine. Transfer to a warmed dinner plate and serve immediately, garnished with chervil sprigs.

Yield: 1 serving

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Recipe by: TASTE SHOW #TS4732

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