Skip to main content New this month
Get the Allrecipes magazine

Lobster Fricassee

Rated as 4.67 out of 5 Stars

"Lobster is steamed in white wine then served in lobster scented cream sauce. This is a specialty of Jean-Baptiste Molinari of Dromoland Castle."
Added to shopping list. Go to shopping list.

Ingredients

40 m servings 602 cals
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. In a large skillet, combine the carrot, celery, onion and white wine. Bring to a boil. Add lobsters, cover, and cook until lobsters turn bright red, about 8 minutes. Remove lobsters from the sauce and allow to cool.
  2. When the lobsters have cooled enough to handle, cut each one in half lengthwise. Remove the lobster meat from the shell and claws, keeping it and the shell intact. Discard the tomalley if desired. Slice each tail piece into 4 medallions and set aside.
  3. Continue to simmer the wine and vegetables in the skillet until the liquid has been reduced by half, about 10 minutes. Return the shells to the sauce and stir in the brandy. Simmer for 5 minutes. Strain the stock through a sieve or mesh strainer into a saucepan. Stir in the heavy cream and cook over medium heat until thickened, about 10 minutes. Stir in the butter just until melted. Add the lobster meat to the sauce and cook over low heat until heated through.

Nutrition Facts


Per Serving: 602 calories; 19.9 g fat; 9.7 g carbohydrates; 65.3 g protein; 379 mg cholesterol; 1051 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 6
Most helpful
Most positive
Least positive
Newest

I've been cooking lobster for 35 years. 8 minutes is not long enough to fully cook a lobster. The recipe sound wonderful but please cook the lobsters (1 1/2 lb) for 20 minutes.

Excellent!!!

Loved this. It was really easy to make and had a great flavor. Will Definitely make this again. I made fried toast point with this but next time will add some kind of rice dish to soak up the ...

The easiest and best lobster recipe I've made...thanks

my husband really liked it!!!

I used large lobster tails. I did add garlic. I added some small amount of flour/butter to the mixture because it never thickened up after 20 minutes. Otherwise followed recipe. Tasted pretty go...