Lobster “Brandade”
Yield: 2 servings
Ingredients |
Quantities |
Atlantic Canada Lobster OR Snow crab meat, frozen | 200 g |
Minced shallots | 15 mL |
Minced fennel | 15 mL |
Sliced garlic | 25 mL |
Whole butter, unsalted | 0.50 cl |
Dry white wine | 25 cl |
Double cream | 25 cl |
Basic mashed potatoes | 5 dl |
Fresh chopped parsley | 10 mL |
Fresh snipped chives | 10 mL |
Method:
Brandade
- Defrost lobster in refrigerator and if necessary drain any liquid. If using snow crab, after defrosting, lightly squeeze out excess moisture. Set aside.
- In a heavy-bottomed saucepan, gently cook shallots, fennel, and garlic in butter until tender but without coloring.
- Add shellfish and white wine, heating at a very low setting just until warmed through.
- Remove shellfish and fold into mashed potatoes with parsley and chives to make brandade.
- Add a bit of extra salt-free butter and a bit of cooking liquid if necessary to balance consistency.
Sauce
- Reduce the remaining cooking liquid by half and add the cream. Cook until thick and reduced by about half again. Serve warm over and around Brandade.
Note: To retain all of the natural flavour of Atlantic Canada seafood products, always defrost them in the refrigerator and never rinse them under cold water.
Recipe courtesy of Chef Stefan Czapalay