Hail To the Chef

reprinted from the Compost NewsLetter

Fricassea d'Astasco con Finocchio

Lobster fricassee with fennel

4 live Maine lobsters, 1 1/4 to 1 1/2 pounds
1 carrot, chopped
1 onion, chopped
1/2 cup white wine vinegar
4 bay leaves
12 black peppercorns

Bring 4 quarts water to a boil in a large pot with the carrots, onions, vinegar and herbs. After the vegetables have cooked for 10 minutes, plunge the lobsters into the court bouillon and cook for 5 minutes after the water has returned to a boil. Refresh the lobsters in cold water. When the lobsters are cold remove the meat from the tail, claws and knuckles. Reserve the shells and head for the sauce.

To make the sauce:
1 small onion, chopped
4 cloves garlic, smashed
3 tablespoons olive oil
3 or 2 sprigs fresh tarragon
1 bay leaf
2 tablespoons fennel seed
6 black peppercorns
1 cup white wine
1/4 cup brandy
3 cups chicken stock
1 1/2 tablespoons butter
1 tablespoon all purpose flour

In a large saucepan saute the onions and garlic in the olive oil. When the onions turn transparent, add the herbs and the reserved lobster shells and heads, crushing them with a wooden spoon.Add the white wine and brandy and boil until the liquid has reduced by half.Add the chicken stock and simmer for about 30 minutes.In a separate saucepan melt the butter over low heat;then stir in the flour.Cook the roux for two minutes, stirring constantly. Strain the hot lobster stock into the roux and reduce until the sauce is very lightly thickened.There should be about 1 cup of sauce.

To assemble the dish:
1 large fennel bulb
1 carrot
2 tablespoons fennel leaf, chopped
1/4 cup butter

Preheat the oven to 350 degrees.

Trim the fennel and poach in water for 10 to 15 minutes until tender. Cut the carrot into julienne strips and blanch for 30 seconds. Quarter the fennel, cut out the core and slice each quarter into 4 pieces. Slice the lobster tails into 5 or 6 medallions. Put the fennel, carrot and all the lobster meat into an ovenproof casserole large enough to hold all the ingredients in one layer. Bring the sauce to a boil. Add the chopped fennel leaf and the butter, stirring until the butter melts into the sauce and the sauce is lightly thickened. Pour the sauce over the lobster, cover with wax paper or parchment and place in the oven for 10 to 12 minutes until the lobster is warmed through. Arrange on plates in a decorative fashion and serve. Serves 4 people.

[This dish is one which can be used as a love spell, as can just about any spell using fish or other sea creatures. The fennel is a love philtre component as well as a protective herb and one used for creative mental spells. The tarragon is both protective and a relaxing herb. Carrots, being phallic in shape and the orange of attraction in color, lend themselves well to the overlying theme of love or lust, as do the olive oil of Venus and the onions of the Moon.

Be sure to thank the lobsters for the sacrifice of their lives; this is a good policy to follow when eating any live thing, be it animal or vegetable.--vw]

The Chef