cookbooks

No. 45. Astachi All'italiana (lobster) Recipe

Astachi All'italiana, also known as lobster Italian style, is a delicious and elegant dish that showcases the flavors of lobster combined with an array of complementary ingredients. This recipe has a rich history and is often associated with Italian cuisine. Let's dive into the recipe and explore the steps required to prepare this delectable dish.

Fun Fact: Lobster was considered a poor man's food in Italy until the early 20th century. It gained popularity during the mid-20th century and became a symbol of luxury and celebration.

Astachi All'italiana Recipe:

Ingredients:
- 2 lobsters
- Velute sauce (No.2)
- 1/2 cup Marsala wine
- Butter
- Fish forcemeat
- Olives
- Anchovy butter
- Button mushrooms
- Truffles
- Lemon
- Crayfish
- Italian sauce (No.6)

Step 1: Prepare the Lobsters
Start by boiling the two lobsters until they are fully cooked. Once cooked, remove the flesh from one lobster and cut it into fillets. Set aside.

Step 2: Create the Base Sauce
In a saucepan, combine half a cup of Velute sauce (No.2) and half a glass of Marsala wine. Add the lobster fillets to the saucepan and simmer for a few minutes to infuse the flavors. This base sauce will enhance the taste of the lobster.

Step 3: Prepare the Crust
Take an oval dish and place a crouton of fried bread on it. Cover the crouton with a layer of fish forcemeat. This forcemeat acts as a crust for the lobster. Now, carefully arrange the whole lobster on top of the forcemeat, ensuring it is well-centered. Cover the lobster with buttered paper to retain moisture.

Step 4: Cook the Dish
Place the dish in a moderate oven and cook for just enough time to ensure the fish forcemeat is cooked through. This step will vary based on the size of the lobster, so keep a close eye on it and check for doneness by inserting a knife into the forcemeat and ensuring it comes out clean.

Step 5: Prepare the Garnishes
As the lobster is cooking, create the garnishes for the dish. Make quenelles using anchovy butter, olives, and button mushrooms. Mix these garnishes with Italian sauce (No.6). These garnishes will add depth and visual appeal to the dish.

Step 6: Arranging the Dish
Once the lobster is cooked, remove it from the oven and carefully remove the buttered paper. Arrange the quenelles of anchovy butter, olives, and button mushrooms around the crouton on the dish. Around the edges of the crouton, arrange the fillets of lobster in an attractive pattern. Slice truffles and use them as an additional garnish on top of the lobster fillets.

Step 7: Perfecting the Sauce
To enhance the flavor of the dish, add a dessert-spoonful of crayfish butter and a squeeze of lemon juice to the sauce. Gently mix the sauce to incorporate the flavors and ensure it is well-balanced. Adjust the seasoning if needed.

Step 8: Serve and Enjoy
Pour the sauce over the lobster and garnishes, ensuring it coats every element of the dish. Present the Astachi All'italiana on a large serving platter and garnish with fresh herbs. Serve it as a main course or a centerpiece dish during special occasions.

Similar Recipe Dishes:
If you enjoyed the Astachi All'italiana, you might also like to explore other lobster-based dishes. Here are a few delightful options to try:

1. Lobster Bisque: A creamy, flavorful soup made with lobster meat and aromatic ingredients. It is a classic French dish that elevates the taste of lobster.

2. Lobster Ravioli: A delightful pasta dish with homemade ravioli filled with a mixture of lobster, cheese, and herbs. It is served with a buttery sauce and garnished with fresh herbs.

3. Lobster Rolls: A popular dish from New England, lobster rolls feature tender chunks of lobster meat tossed in a creamy dressing and served in a warm, buttery roll.

These dishes celebrate the delicate and luxurious flavors of lobster in different ways, allowing you to explore the versatility of this beloved seafood.

Enjoy the Astachi All'italiana and have fun experimenting with these other lobster-based dishes!

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No. 1. Espagnole, Or Brown Sauce
No. 2. Velute Sauce
No. 3. Bechamel Sauce
No. 4. Mirepoix Sauce (for Masking)
No. 5. Genoese Sauce
No. 6. Italian Sauce
No. 7. Ham Sauce, Salsa Di Prosciutto
No. 8. Tarragon Sauce
No. 9. Tomato Sauce
No. 10. Tomato Sauce Piquante
No. 11. Mushroom Sauce
No. 12. Neapolitan Sauce
No. 13. Neapolitan Anchovy Sauce