Salmon Under Star Anise And Cloves With Lobster Sauce
Published March 21, 1992
- Total Time
- 1 hour
- Rating
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Ingredients
2 1-pound lobsters
1 small carrot, peeled and finely diced
1 small leek, white part only, well rinsed and finely diced
1 sprig parsley
1 teaspoon whole black peppercorns
1 1-inch piece lemon peel
3 ¾ cups water
1 cup white wine
1 tablespoon Sherry
1 tablespoon unsalted butter
1 heaping teaspoon ground star anise
½ scant teaspoon ground bay leaves
½ scant teaspoon ground cloves
4 salmon fillets, 6 to 8 ounces each
1 teaspoon minced fresh sage leaves
Nutritional analysis per serving (4 servings)
7 grams carbs; 405 milligrams cholesterol; 689 calories; 9 grams monosaturated fat; 9 grams polyunsaturated fat; 8 grams saturated fat; 31 grams fat; 1 gram fiber; 1102 milligrams sodium; 79 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Steam the lobsters in a large pot for 5 minutes. When cool, remove the partly cooked claw and tail meat from the shell, being careful to keep the claw meat intact. Cut the tail meat crosswise into 1-inch pieces. Set aside.
- Step 2
Crush the shells and put in a large pot. Add the carrot, leek, parsley, peppercorns, lemon peel, water, wine and Sherry. Bring to a boil, reduce the heat and simmer until the liquid is reduced to 1 cup, about 30 minutes. Strain through a fine sieve or a sieve lined with cheesecloth set over a bowl; discard the solids and reserve the liquid.
- Step 3
Preheat the oven to 425 degrees. Coat a baking dish, large enough to hold the salmon fillets in one layer, with the butter. Mix the spices in a small bowl. Lightly dust the fillets with the spice mixture, shaking off any excess. Lay the fillets, skin side down, in the baking dish and bake until cooked through, about 8 to 10 minutes, depending on the thickness of the fish.
- Step 4
Meanwhile, put the lobster broth in a small saucepan, add the sage and bring to a boil over medium-high heat. Lower the heat, add the claw and tail meat and simmer until the lobster meat is just cooked through, about 3 minutes.
- Step 5
Remove the fillets to individual plates. Arrange the lobster meat around the fillets, using one claw for each serving. Ladle the sauce over the fillets.
Private Notes