So dirtmonger hasn’t been on here for years since he moved away and quit riding, but he regularly posts decadent European meals on his FB page. Most are heavy beef and rich sauces fare, but his Christmas Eve dinner is this amazing soup:
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Christmas Eve dinner... homard à l’americaine
First making a fumet de poisson with a delightful Alsacian Riesling using rock fish and lobster tails. Reduced and set aside.
Taking two fresh New England lobsters (from Legal Seafoods), dispatching them quickly. Mis en place shown and then cooking begins. Sautée lobster in olive oil, reserve, and start sauce using shallots, carrots, and garlic. Sweat in olive oil and in the meantime make a compound butter from the ‘coral’ (the roe reserved from the lobsters). Deglaze pan with Cognac (I love Cognac Park), Riesling, and dry vermouth. Add peeled and seeded tomatoes and add back the lobster heads. Simmer for 5 min, then add the claws and simmer for 5 minutes. Remove lobster and add the fumet to the mix. Reduce under gentle heat. Meanwhile separate lobster meat, adding any juices to the pot. When meat is separated and sauce nicely reduced, add black and white pepper and salt to taste, add Cognac and vermouth as desired, then fresh tarragon and parsley. Bring to simmer and add the separated lobster meat. Turn off heat and add the compound butter to gently thicken. Serve with fresh baguette and in this case a phenomenal 2005 Goutorbe premiere cru champagne with yeasty and earthy notes that play nicely with the fresh baguette, sweet lobster, and tarragon. Liquid desert: a 2000 6 Pottunyos Tokaji. Life is good!
