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1
Plunge knife where tail and body meet, killing lobster.
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2
Break off claws, tear off tails and cut main body in half lengthwise.
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3
Remove and reserve coral and liver of each lobster.
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4
Crack claws on both sides.
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5
Cut main bodies into quarters.
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6
Heat oil in very large casserole and add lobster pieces.
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7
Sprinkle with salt and pepper.
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8
Cook, stirring, about one minute.
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9
Cover closely and let cook about 8 minutes.
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10
Add butter, carrots and shallots and stir.
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11
Continue cooking, covered, about 5 minutes longer.
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12
As mixture cooks stir occasionally.
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13
Add wine and cover.
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14
Continue cooking about 2 minutes.
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15
Remove claw and tail pieces from casserole.
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16
Leave juices.
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17
When meaty lobster pieces are cool enough to handle, remove meat.
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18
Discard shells.
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19
Use remaining shells (head and feelers) to prepare sauce.
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20
We chopped reserved lobster shells, using a food processor.
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21
If you do this, be certain your processor has heavy-duty motor.
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22
If there is any doubt, chop carcass of the lobster as finely as possible and put pieces through a food mill.
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23
If you use food processor, put carcass into container and blend as thoroughly as possible.
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24
Scrape chopped, blended and crushed lobster back into casserole.
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25
Bring to boil and let simmer about 2 minutes.
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26
Add cream and stir.
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27
Bring to boil.
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28
Cover and cook 10 more minutes.
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29
Line mixing bowl with fine sieve and pour in lobster mixture.
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30
Press to extract as much liquid as possible.
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31
There should be about 3 cups.
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32
Put sauce into saucepan and bring to boil.
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33
Cook over high heat, stirring often with wire whisk or flat-bottom wooden spoon, 15 to 20 minutes or until reduced to exactly 2 cups.
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34
Put sauce into container of electric blender.
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35
Drain coral and liver and add.
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36
Blend as thoroughly as possible.
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37
Return to saucepan, add a little salt and pepper and heat gently.
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38
Spoon equal portions of sauce onto four serving dishes.
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39
Spoon equal amount of rice mixture into mound in center of each serving.
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40
Arrange equal portions of lobster meat around each mound of rice and serve.
