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Lobster Reduction: Poach lobster tails in boiling water 5 min.
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or until done.
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Remove meat from shells; set shells aside for later use.
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Cut meat lengthwise in half, then clean the veins.
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Keep warm.
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Heat saute pan on medium heat.
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Add oil, onions, carrots and celery; cook until lightly seared.
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Add lobster shells and tomato paste.
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Reduce heat and cook until sauce turns a rusty brown color.
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Deglaze pan with brandy, then cook until liquid is reduced.
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Transfer to saucepan.
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Add stock.
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(Stock will not completely cover shells.)
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Cook until sauce is thickened; strain.
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Set aside.
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Dijon Beurre Blanc: Cook wine, vinegar, lemon juice, thyme, shallots and peppercorns in saucepan on medium heat until mixture is almost dry.
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Add cream and reduce again to almost dry.
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Slowly add butter in small batches; cook on low heat, whisking vigorously at all times; strain.
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Stir in mustard.
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Adjust seasoning.
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Keep warm.
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22
Salmon: Season salmon with chipotle powder and salt; cook in hot oil in nonstick or well-seasoned pan until desired doneness.
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For each serving: Add 1 lobster piece to Dijon Beurre Blanc; cook just until heated.
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(Do not let sauce boil.)
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Spoon 2 Tbsp.
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Dijon Beurre Blanc onto center of plate.
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Arrange 1 salmon fillet and lobster piece over sauce; drizzle with 2 tsp.
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28
Lobster Reduction.
