(POSTED: October 23, 2006)
Clearwater Lobster Fondue with Asparagus
2 x 1 lb. Clearwater lobsters
12 spears asparagus, blanched
2 tbsp. butter
1 shallot, finely minced
½ cup white wine
¼ tsp. paprika
¼ cup diced brie cheese
½ cup heavy cream (35%)
salt and pepper to taste
Bring a large pot of heavily salted water to a rapid boil (the water should taste like seawater), then plunge the lobsters in, cover and allow to cook while still boiling for about 7 minutes. Remove from water and allow to cool.
When cool enough to work with split the lobster in half lengthwise and remove all meat from the body and tail making sure to leave the lobster intact. Remove the claws from the body and take the meat from the shells.
In a large saute pan, melt the butter over medium heat then add the shallots and allow to sauté until translucent and soft.
Add the cream and bring to a simmer then add salt and pepper to taste.
Add brie cheese and paprika and stir until cheese is melted. Fold in Lobster meat. ( and 1 Tbsp brandy if desired.)
Place the two split lobster bodies on two individual plates and fill with equal amounts of the lobster fondue.
Lobster can be served at once or placed under the broiler for several minutes to brown. Garnish each plate with 6 asparagus spears that have been rewarmed in butter and serve immediately.