Vanilla-Butter-Braised Lobster

Per Nana~

In this week's recipe Dorie calls for a whole lobster, but I used two lobster 

tails instead.  Unfortunately, a 4 oz tail does not have a great deal of "meat" 

so I decided to make this an appetizer followed by a cheese omelet.

 I found the process of preparing the clarified butter very time consuming but 

the end result was tasty.  I served it over a bit of sautéed spinach.  

I can't honestly say that I would make this recipe again but I am glad that

 I did prepare it today. It is always interesting to try new flavors - 

sometimes they work for you and sometimes they don't. 

Per Tricia~

This was phenomenal. PHENOMENAL.

My husband was looking forward to the vanilla addition all along but I

 personally could not wrap my head around the flavors until I tasted it. 

The aroma was far stronger than the actual flavor. It was a lovely combination 

that I would simply never have considered if not for "Around My French Table"

 by Dorie Greenspan. Thank you Dorie !  

While this makes a lovely main course we enjoyed it in a different way... 

adding it to a family treat night when I made Baked Brie en Croûte with 

Apple Compote after we had enjoyed an early steak dinner with my younger son.  

I have made and frozen the apple compote successfully so I just have to take a 

portion out and assemble the brie and puff pastry when we are in the mood for 

this delicious treat.  It is fabulous for company too as well. 

Needless to say, it felt like a very special occasion even though it was simply

 a Sunday night. I will absolutely be repeating this lobster and likely will

 reconsider whether I make it without vanilla ever again. Yes, it was THAT good. 

And no, I could not bring myself to cook the whole live 

lobsters so I chickened out and got the tails only. 

Williams-Sonoma Baked Brie En Croûte:

This appetizer can be made up to 2 weeks in advance. Assemble the pastry, cheese and apple compote, but don't brush the dough with the egg wash. Instead, wrap the pastry tightly with plastic wrap and freeze until ready to bake. Then brush the frozen pastry with the egg wash and bake in a 350°F oven for 45 to 50 minutes.

Ingredients:

• 1 Tbs. unsalted butter 
• 2 Golden Delicious apples, peeled, cored and
    cut into 1/2-inch dice 
• 1/4 cup sugar 
• 1/8 tsp. ground cardamom 
• 1 round Brie cheese, 6 to 8 oz. and about 4 1/2
    inches wide, slightly chilled 
• 10-inch round of puff pastry dough, rolled out to
    1/4-inch thickness 
• 1 egg, beaten with 1 Tbs. water 
• Plain water crackers for serving

Directions:

In a 2-quart sauté pan over medium heat, melt the butter. Add the apples and sauté, stirring occasionally, until the apples are tender and have released most of their liquid, 5 to 7 minutes. Add the sugar and cardamom, stir to dissolve and cook, stirring occasionally, until most of the liquid has evaporated, 12 to 15 minutes more. Remove from the heat and let the apple compote cool to room temperature.

Preheat an oven to 375°F. Line a baking sheet with parchment paper.

With a sharp knife, cut the cheese in half horizontally. On a clean work surface, place one half of the cheese, sliced side up, and evenly spread 1/2 cup of the apple compote over it. Set the other half, sliced side down, over the compote and spread 1/2 cup compote over the top.

Place the dough on a lightly floured surface and set the cheese in the center of the dough. Fold the dough up over the sides of the cheese, pleating the upper edges to fit snugly around the cheese. Pinch the dough together in the center to seal. Brush the dough evenly with the egg wash and place on the prepared baking sheet.

Bake until the pastry is golden all over and crisp, 40 to 45 minutes. Let it rest for 5 minutes, then transfer to a platter along with a sharp knife and the crackers. Serve any remaining compote alongside.

Serves 6 to 8.