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served fresh weekly

  Lobster November 13, 2009

  Delicacy of the Sea




        Lobster Medallions in Grand Marnier Sauce

8 Tbs Butter

½ cup Heavy Cream

¼ cup Chopped Chives

1 ½ oz of Grand Marnier

1 ½ oz of White Wine (preferably Chardonnay)

2 x 1 ½ lb fresh Lobster

in a large lobster pot, put 2-3 inches of water in the bottom. Put on high fire and cover until rapid boil.  Put fresh lobster in pot and cover, let steam for 15-20 minutes (lobster needs to be completely red). Remove tail from body and remove fins from tail. Push lobster meat from end of tail by pushing with your thumb until it comes out in one whole piece. If you have a problem with this, use scissors to gently cut through the shell and then pull out lobster. Slice into medallions.


In a saucepan melt butter on a medium fire, add chives and wine. Let cook for five minutes on a low fire. Add cream. Whisk in Grand Marnier and let simmer for 2-3 minutes to allow the alcohol to cook off.

Arrange lobster medallions on a buffet plate, spoon sauce over lobster and sprinkle with fresh cut parsley. Serve with your favorite vegetable and rice.

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