Lobster, Shrimp, and Mushrooms in Rosemary Veloute
Source:Visual Editor:Alex Read:
Lobster, Shrimp, and Mushrooms in Rosemary Veloute
Step 7:
Mix 2 Tbsp of flour and 1/4 cup of water to form a slurry. Once your stock is reduced, add the slurry while stirring constantly to avoid lumps. Slowly add the heavy cream. Simmer until thoroughly heated. Take off the burner and stir in one stick of butter. Squeeze the juice of 1/2 a lemon in it.
Final Touches:
In a separate pan, add your mushrooms to 3 cups of boiling water. Add the chicken base and mix well. Let boil for about 10 minutes or until mushrooms are rehydrated. In a large skillet melt 2 Tbsp of butter and saute the garlic, shallots, 4 stalks of rosemary, and thyme for about 5 minutes. Melt another 2 Tbsp of butter and add the mushrooms, green onions, lobster, and shrimp, until heated (about 4 minutes). Discard the thyme and rosemary.
Step 8:
Peel the carrots and using a peeler, slice carrot into thin strips lengthwise - just dig in with the peeler's blade.
