Lobsters are invertebrates and have a hard protective exoskeleton.Astice con Funghi - Lobster with Wild Mushrooms
The addition of wild portobello and porcini mushrooms gives this Northern Italian entrée a delicate woodsy flavour.
- 1 oz (30 g) dried porcini mushrooms
- ½ cup (125 mL) white wine
- 4 lobsters (1 ½ lb/650 g each) cooking stock (recipe follows)
- ¼ cup (60 mL) butter
- 1 small onion, diced
- 12 oz (375 g) fresh portobello mushrooms, stems removed
- 2 cups (500 mL) tomato sauce
- 6 fresh basil leaves (or ¼ tsp/1 mL dried) salt and pepper to taste
Soak porcini mushrooms in white wine and let stand for 30 minutes.
Prepare lobsters according to cooking stock directions (see below). Carefully remove meat from claws and tails; keep warm.
In a large skillet, melt butter, add onion and sauté until translucent. Slice portobello mushrooms ¼ inch (0.5 cm) thick and add to onions. Sauté until tender, approximately 5 minutes. Add porcini mushrooms, wine, tomato sauce and basil, cooking until sauce is reduced and slightly thickened. Season with salt and pepper.
To serve, spoon sauce onto four plates and arrange lobster on top in its original shape.
Serves 4.
Stock
- 8 cups (2 L) water
- 4 tbsp (60 mL) coarse salt
- 1 medium onion, quartered
- 1 stalk celery, chopped
- 1 medium carrot, chopped
- 2 bay leaves
- 1 sprig parsley
- 1 sprig thyme
- 1 lemon, quartered
In a large stockpot, combine all ingredients. Bring to a boil, reduce heat and simmer for 15 minutes. Return to a hard boil, plunge lobsters into water and bring back to a boil. Reduce heat and cook lobsters for 16 minutes.
Remove lobsters and cool to room temperature.
