Warm Lobster and Crab Cocktail

  • Yield : 2 servings
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m
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  • 2 (1 pound) lobsters
  • 1 cup buerre blanc, warm (recipe follows)
  • 2 tablespoons butter
  • 3 ounces crabmeat
  • 10 chives, sliced thin
  • 2 ounces leek sauce (recipe follows)
  • Blood orange sauce (recipe follows)
  • 1 chopped shallot
  • 2 ounces white wine
  • 2 ounces cream
  • 8 ounces cold cubed butter
  • 2 ounces lobster stock
  • 1 cup tightly packed chopped green leeks
  • 1 tablespoon and 1 teaspoon cold cubed butter
  • 1/4 cup ice cubes
  • 5 large blood oranges


Step 1

Remove the claws and tails from the lobsters. The bodies may be used for stock. Boil the claws for 4 minutes and the tails for 3 minutes, until they are just barely cooked with some translucency left in the middle. Remove the claws and tails from the shell, cut the tails into 3 even medallions. Put the 6 medallions and 2 claws in a small saucepan with the buerre blanc Warm the butter in a small saucepan and fold in the crabmeat and chives. Season with salt and pepper.

Step 2

Arrange 3 medallions on each serving plate, and put a spoonful of the crabmeat in the center. Top with a claw.

Step 3

Warm the green leek and blood orange sauces separately, and spoon each sauce around the lobster and crab.

Step 4

Reduce the shallots and white wine until almost dry in small saucepan. Add cream and reduce by half. Whisk in butter. Hold warm;

Step 5

In a medium saucepan bring the lobster stock to a boil. Stir in the leeks until all are submerged and cook 1 1/2 minutes until tender. Transfer to a blender and add the cubed butter. Blend until the butter is melted. Then add the ice cubes with the blender running. Blend until smooth. Pass through a chinois and season with salt and pepper. Finish cooling in ice bath.

Step 6

Juice the oranges and pass through a chinois. In a small saucepot, reduce to a syrupy consistency. Hold at room temperature

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