CookEat Recipe
Lobster Haldeman
Whole lobsters are boiled, picked and cut into pieces, then cooked with two separately added hashes, flambéed with brandy and finished with white wine and strained tomato juice.
Method
Steps
Step 1
Use two whole uncooked lobsters weighing 1.25 Pound each. Arrange for a trained supplier to kill them humanely while intact immediately before cooking, with death confirmed. Keep them cold until they go into the pot and cook without delay. Keep raw-lobster utensils separate from the clean utensils used for picked cooked meat.
Step 2
Use only the red part from one medium carrot. Finely chop it together with the green pepper, with its stem and seeds removed, and six medium sound peeled shallots to make an even, smooth vegetable hash. Mix in the half Saltspoon of thyme and set this first hash aside.
Step 3
Bring enough water to cover the lobsters to a boil in a pot with ample headroom, and salt the water. Add the whole lobsters and boil for about ten minutes. Check the thickest tail and claw meat of each with a clean digital thermometer: it must reach 74°C/165°F and be firm and opaque; continue cooking if needed.
Step 4
Drain the lobsters. As soon as they are cool enough to handle, split them and pick the meat from both, removing shell and inedible parts. Cut the meat into one-inch pieces and continue promptly with the pan cooking.
Step 5
Mix the tablespoon of very finely chopped parsley with the chopped half clove of garlic. Keep this second hash separate from the first.
Step 6
Heat the tablespoon of edible cooking oil in a large stainless steel sauté pan. Add the lobster pieces and the first vegetable hash. Season with the teaspoon of salt and the Good saltspoon of cayenne. Cook over brisk heat for about ten minutes, stirring frequently and adjusting the heat to prevent scorching.
Step 7
Before flambéing, clear the space around and above the pan, turn the extractor off, secure loose hair and sleeves, and have a matching metal lid and fire extinguisher ready. Measure the two tablespoons of plain brandy at 40% ABV into a small saucepan away from heat, put the bottle away, and warm the measured brandy gently without boiling. Stir the separate parsley-and-garlic hash into the lobster.
Step 8
Remove the lobster pan from the heat and switch the burner off. Pour in the measured warm brandy. Stand back and use a long lighter to ignite the vapour at the edge, keeping your face and hands away. Leave the pan off the heat until the flames cease; use the lid to smother them if necessary. Do not add more spirit or pour from the bottle.
Step 9
Once the flames have ceased, add the Gill of white wine and half Gill of pure, unseasoned and unsalted tomato juice, strained through a fine sieve. Return to brisk heat and cook for about ten minutes, gently stirring occasionally. Check that the lobster pieces are hot throughout and reach 74°C/165°F with a clean thermometer.
Step 10
Transfer the lobster and its sauce to a warmed soup tureen and serve promptly.
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