Lobster Boulinaise

Submitted By: Henry Pietrowski, Jr., Executive Chef, Pine Valley Golf Club, Pine Valley, N.J.

by C&RB Staff (editor@clubandresortbusiness.com)
November 2006
 

Amt Ingredient
1 cup fine-diced fennel
2 cups diced leeks
1 bunch chopped flat parsley
1 qt. small diced portobello mushrooms
2 oz. chopped fresh garlic
1 cup fresh diced plum tomatoes
2 qt. heavy cream
1-1/2 qt. lobster glacé
3 lb. lobster meat, cooked and chopped
5.5 oz. can V-8 juice

Procedure:
• Sauté all vegetables in clarified butter.
• Let vegetables cook, then add garlic and glacé, and reduce.
• Add cream, reduce by 1/2.
• Add V-8 juice and a slight sherry.