Lobster, Shrimp, and Mushrooms in Rosemary Veloute

Apr 25, 2005 by Godsmullet | 0 Comments| Share it:   



2 ratings


  • Prep: 30 mins. - 1 hr.
  • Cook: 1 - 2 hrs.
  • Serves: 1

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1 1/2 lb Lobster
1/2 lb Shrimp
4 to 5 cloves Garlic (minced)
3 Carrots
4 Roma Tomatoes
1 Medium Onion
2 Bay Leaves
1/2 cup Green Onion (chopped)
1 Shallot (minced)
1 1/2 oz Rosemary
5 sprigs of Tarragon
5 springs of Thyme
2 oz mixed Dried Mushrooms (Shitake, Oyster, Porcini, Portabello, ect)
1/2 cup Heavy Cream (hot)
1 heaping Tbsp Chicken base
3 sticks of Salted Butter
1 Lemon
chives for garnish

Cinnamon-Glazed Carrots
5 Carrots
1 Tbsp Cinnamon
1/2 tsp Cayenne Pepper
1/4 cup Brown Sugar

Step 1

Slice the onion, tomato, and carrots into thin slices. Peel and butterfly the shrimp: Straighten them out, then make a cut from the middle of the back to the "head" of the shrimp (you don't want to cut all the way through, just enough to fold the sides out). Boil some water in a medium sized pot and add the shrimp. Cook for about 5 minutes. Set aside to cool.


Step 2

Fill a large stockpot 3/4 full of water and add about a cup of vinegar. Bring to a boil and drop the lobster in it.


Step 3

Once it comes back to a full boil, take him out after 15 minutes. If you have a larger lobster, the general rule of thumb is add an extra 5 minutes for each pound over 1 1/2. After you take the lobster out wash it off.


Step 4

If you ever want to know what sex your lobster is, just flip it over and look at those little legs right behind the main ones: if they are hard and boney, its a male, if they are feathery it's a female. This one is a male. Twist the claws, legs and tails off of the lobster. Remove the meat from the claws and tails and cut it into bite-sized pieces and refrigerate. Tear the top part of the shell with the head away from the body; save this head piece. Discard the body - unless you like eating the green tomalley.


Step 5

Making the Sauce: Just so you know what you're getting into, we're going to be making our fish base with lots of rosemary to give it sort of a piney flavor, and then boil away all the extra liquid and reduce it into a modified version of fish veloute sauce. Saute the lobster shells and legs, tomatoes, onions, 6 sprigs of rosemary, tarragon, bay leaves and carrots in olive oil until the carrots are tender. Add 2 quarts of water to the stock and simmer for an hour.


Step 6

Using a fine mesh strainer, strain the stock into a pot, press on the refuse in the strainer to get every last drop of flavor. Strain a second time back into the original pot. Boil on medium heat until stock is reduced to about 1 1/2 cups (about an hour to hour and a half).


Step 7

Mix 2 Tbsp of flour and 1/4 cup of water to form a slurry. Once your stock is reduced, add the slurry while stirring constantly to avoid lumps. Slowly add the heavy cream. Simmer until thoroughly heated. Take off the burner and stir in one stick of butter. Squeeze the juice of 1/2 a lemon in it. Final Touches: In a separate pan, add your mushrooms to 3 cups of boiling water. Add the chicken base and mix well. Let boil for about 10 minutes or until mushrooms are re-hydrated. In a large skillet melt 2 Tbsp of butter and saute the garlic, shallots, 4 stalks of rosemary, and thyme for about 5 minutes. Melt another 2 Tbsp of butter and add the mushrooms, green onions, lobster, and shrimp, until heated (about 4 minutes). Discard the thyme and rosemary.


Step 8

Peel the carrots and using a peeler, slice carrot into thin strips lengthwise - just dig in with the peeler's blade.


Step 9

Melt butter in a pan and saute the carrots for about 5 minutes. Dissolve the brown sugar in the butter and add enough water to just cover bottom of pan. Add the remaining ingredients and simmer until the liquid is reduced to a glaze.


Step 10

Serve out the lobster, shrimp, carrots and mushrooms. Ladle the modified veloute sauce over the top and enjoy.

Now that you have learned how to make lobster, shrimp, and mushrooms in rosemary veloute, please be sure to view these other shrimp recipes and these seafood recipes. Also, you will love these French recipes.


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