Ingredients to make Lobster and monkfish stew:
- 4 portion lobsters (500 grams each)
- 4 monkfish medallions.
- For the American sauce:
- 250 g of onion.
- 200 g of carrots.
- 2 read.
- 200 g of fresh tomato.
- 40g of rice.
- The juices from the head of lobsters.
- ½ glass of brandy.
- I jumped.
How to make lobster and monkfish stew:
- We open the lobsters raw, extracting the tails and reserving their juices.
- Cook the lobster tongs in boiling salted water for 15 minutes and reserve.
- The American sauce is the first thing we should start making.
- To do this, we poach the onion and carrot cut into julienne strips (thin strips) over a low heat.
- About 45 minutes later, when they are half poached, we introduce the sliced leek.
- Let cook for about half an hour more and introduce the chopped tomato, letting the whole cook for about 20 more minutes.
- Add the previously sautéed lobster juices and flambé with the brandy.
- Add the rice, sauté the whole, wet with the fumet (fish broth) and let cook covered for about 20 more minutes.
- Blend with a blender and then strain 2 times so that no shellfish gets through.
- Season with salt and reserve.
- Put the oil in a clay pot over a very high heat and lightly fry the whole lobster tails.
- Once sautéed, we take them out of the casserole and reserve them.
- Next, add the monkfish medallions, part of the American sauce, the lobster tails and bring the whole to a boil for 2 minutes.
- We put to the point of salt.
- We serve in a soup plate that we accompany with the lobster claws cooked in salted water.
- Garnish with a pinch of chopped chives.
