Clearwater Lobster Fondue with Asparagus
This recipe needs
- 2 x 1 lb. Clearwater lobsters
- 12 spears asparagus, blanched
- 2 tbsp. butter
- 1 shallot, finely minced
- ½ cup white wine
- ¼ tsp. paprika
- ¼ cup diced brie cheese
- ½ cup heavy cream (35%)
- salt and pepper to taste
- Bring a large pot of heavily salted water to a rapid boil (the water should taste like seawater), then plunge the lobsters in, cover and allow to cook while still boiling for about 7 minutes.
- Remove from water and allow to cool.
- When cool enough to work with split the lobster in half lengthwise and remove all meat from the body and tail making sure to leave the lobster intact.
- Remove the claws from the body and take the meat from the shells.
- In a large saute pan, melt the butter over medium heat then add the shallots and allow to sauté until translucent and soft.
- Add the cream and bring to a simmer then add salt and pepper to taste.
- Add brie cheese and paprika and stir until cheese is melted. Fold in Lobster meat (and 1 Tbsp brandy if desired.)
- Place the two split lobster bodies on two individual plates and fill with equal amounts of the lobster fondue.
- Lobster can be served at once or placed under the broiler for several minutes to brown.
- Garnish each plate with 6 asparagus spears that have been rewarmed in butter and serve immediately.