Roasted Lobster In Port Wine With Herbed Socca

Socca
1 cup chickpea flour
1 pinch paprika
1 branch rosemary
8 branches thyme
1/2 bunch oregano
1/2 bunch parsley carbonated water -- to consistency
salt and pepper -- to taste
2 ounces extra virgin olive oil

SAUCE
4 live Maine lobsters -- approximately 1 1/2 pounds each
1/4 cup olive oil
1 onion -- diced
1 carrot -- diced
1 celery stalk -- diced
1 head garlic
1 tablespoon tomato paste
1/2 ounce thyme
1/2 ounce rosemary
8 fresh plum tomatoes
1 chicken stock
1/2 tablespoon whole butter

To make the socca, combine all dry ingredients and herbs except salt and
pepper. Add carbonated water until mixture is consistency of pancake
batter. Season with salt and pepper to taste. Brown portions of the
batter in a crepe pan covered with the olive oil. The pancakes should be
the consistency of a thick crepe and about 5 inches in diameter.
To make the sauce, brown lobster heads and tails, still in the shell, in a
skillet covered with about 2 tablespoons of the olive oil over high heat.
(Set remaining olive oil aside to be used later.) This will probably take
5 to 7 minutes. Add onion, carrot and celery, and sweat over high heat for
1 to 2 minutes. Add garlic, tomato paste and herbs. Then add fresh
tomatoes and cook down until all the water has evaporated. Add brandy and
cook until dry. Keep in mind, the brandy will flambe when added to the
mixture so make sure there is no danger of fire by cooking i n an open
kitchen or covering the pan immediately. Add port wine and reduce by half.
Add red wine and reduce by two-thirds. Take out lobster tails. Add
chicken stock. Lower the heat and reduce stock slowly, cooking for 10 to
14 minutes or until sauce is the consistency of a light syrup. Strain the
mixture. Add butter and remaining olive oil, and whip with a whisk. Place
pancake on plate and pour sauce around pancake. Place lobster tails on
pancake or to the side. Makes 4 servings.

Jenn in Middle Missouri

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