2 lobsters
5 tablespoons extra-virgin olive oil
5 tablespoons unsalted butter
2 leeks, halved lengthwise
2 onions, halved
2 stalks celery, in big chunks
2 carrots, in big chunks
6 sprigs fresh thyme
4 strips orange zest
2 tablespoons tomato paste
1/2 cup cognac
3 tablespoons all-purpose flour
4 cups heavy cream
1 teaspoon whole peppercorns
Kosher salt and freshly ground black pepper
Finely grated orange zest, for garnish
Finely chopped chives, for garnish
Grilled Brie and Tomato, optional, recipe follows
1 pint cherry tomatoes
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter, softened
6 (1/2-inch thick) slices crusty bread
1/2 pound brie, sliced thin
KATHY S.
Excellent!! It is expensive; however, it is worth it. As with any recipe, follow it, taste and add additional seasonings to your taste. The key, it is not a quick dish. Let it simmer on the stove to thicken and to allow the flavors to develop. Enjoy with a great salad.
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