Photo: David Todd McCarty
Lobster Americaine with Lemon-Parsley Pesto
31 ingredients
Serves 4.
openrecipes
When the summer season hits, chef Bryan Voltaggio’s thoughts turn to backyard barbecues, crab feasts and the classic lobster boil. Here, he transforms fresh lobster into an impressive main course, paired with a rich herb-infused sauce Americaine and brightened with lemon-parsley pesto.
Estimated Nutrition (whole recipe, rough)
820
Calories
61g
Protein
36g
Fat
68g
Carbs
Counts 17 of 21 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Lobster | 100g cooked | 98 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Brandy | not in our table | 0 |
| Cognac | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 7 1/3 cups water
- 3 Tbs. fine sea salt, plus more, to taste
- 2 live lobsters, each about 2 lb.
- 2 tsp. olive oil
- 1/4 yellow onion, thinly sliced
- 1/4 fennel bulb, trimmed and thinly sliced
- 3 garlic cloves, thinly sliced
- Trimmings from diced celery root (see below)
- 3/4 cup brandy or cognac
- 2 Tbs. tomato paste
- Leaves from 3 fresh thyme sprigs
- Leaves from 3 fresh tarragon sprigs
- 1/4 cup heavy cream
- 1/2 bay leaf
- 2 cups fresh flat-leaf parsley leaves
- Zest of 2 lemons
- 1/2 cup olive oil
- 1/2 tsp. water
- 1/4 tsp. fine sea salt
- 12 small Yukon Gold potatoes, halved
- 12 pearl onions, peeled
- 1 large fennel bulb, trimmed and cut into 6 to 8 wedges
- 1 large celery root, peeled and cut into large dice, trimmings reserved for sauce
- 3 cups water
- 1/2 tsp. fine sea salt
- 2 Tbs. unsalted butter
- 2 Tbs. olive oil
- 1/2 tsp. fine sea salt
- 1 Tbs. chicken stock or water
- 3 Tbs. unsalted butter
- Fresh flat-leaf parsley leaves for garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes