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Velouté de Homard a Cleveland

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. three oz. of best butter
  2. one-half tablespoonful of peeled tomato pulp
  3. Rub
  4. Cut
  5. one quart of ordinary velouté prepared beforehand
Contains Milk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Break up two small live lobsters or one medium-sized one, and prepare it à l’Américaine (see “Lobster à l’Américaine”).
  2. Reserve a few slices of the meat for garnishing purposes.
  3. Finely pound the rest with the shell;
  4. combine the purée with one quart of ordinary velouté prepared beforehand, and add the lobster sauce.
  5. Rub through a sieve, first, then through tammy;
  6. heat without allowing to boil;
  7. add the required quantity of consommé, and once more pass the whole through a strainer.
  8. Complete, when dishing up, with three oz.
  9. of best butter.
  10. Garnish with one-half tablespoonful of peeled tomato pulp, cut into dice and half-melted in butter, and the reserved slices of lobster cut into dice.

Plating

Cookware for this recipe

  • Saucepan
  • Mortar and pestle
  • Chef's knife
  • Cutting board
  • Vegetable peeler
  • Sieve