The Chez Francois Cookbook - Hardcover

Über die Autorin bzw. den Autor

Jacques Haeringer is the oldest son of Franois Haeringer, Proprietor of L'Auberge Chez Franois in Great Falls, Virginia. Jacques graduated in 1972 from Virginia Commonwealth University and completed his culinary apprenticeship in Europe. He returned to Virginia to become chef de cuisine at L'Auberge. He lives in Great Falls with his children Madeleine and Marc.

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Broiled Lobster Stuffed with Crabmeat Serves 2 2 11/2 pound live Maine lobsters Salt and pepper 1/2 teaspoon mild paprika 3/4 cup ( 11/2 sticks) plus 2 tablespoons butter 2 teaspoons lemon juice 112 pound lump crabmeat 1 teaspoon finely minced shallots 1/2 teaspoon lemon juice 112 teaspoon chopped parsley

Preheat broiler. Using a sharp heavy knife, force the point of the blade through the top of the lobster head between the eyes; then cut down and through the center of the head and tail, splitting the lobster in two. Remove and discard the stomach sac behind the eyes and the intestinal vein in the center of the tail. Remove the claws and crack them with the blunt side of the knife blade. Place the split lobsters in a shallow baking pan, lightly salt and pepper them, and dust with paprika. Dot each lobster half with 1/4 stick butter and sprinkle with 1/2 teaspoon lemon juice. Place under broiler for 5 minutes, then reduce heat to 4 2 5 degrees and finish cooking the lobsters in the oven for approximately 5 more minutes; this method prevents the delicate meat from drying out. While the lobster is cooking, carefully remove any pieces of shell from the crabmeat, retaining as many large lumps as possible. Melt the 2 tablespoons of butter in a small saut pan. When the butter begins to brown, add the shallots, cook a few seconds, and then add the crabmeat and a pinch of salt and pepper. Toss gently and add the lemon juice and chopped parsley. Set aside. Wipe out pan and brown the remaining 1/2 stick of butter. Remove lobsters from oven and place on two warm plates. With the aid of a rubber spatula, pour the pan juice over the lobsters. Portion the crabmeat into the lobster halves. Serve with the brown butter and lemon wedges. Monsieur Franois's hint to the home cook: The lobster will be most appreciated even without the crabmeat.