JonnyGUofD Posted December 29, 2013 #1 Share Posted December 29, 2013 I've searched the net for a recipe for Lobster Murano, the somewhat famous table side preparation in Murano restaurant. After a couple of tries, I have come up with my version. There's a bit of work involved but most can be done ahead of time - in case you want to impress your guests either table side or in your kitchen. Be careful when you flame the dish! Enjoy . . . . Lobster Murano Serves Two Ingredients 12 oz. Lobster (body or tail meat). [shrimp may be substituted. If using shrimp, peal and devein] 2 Tbs. Butter 1 Tbs. Olive Oil 2 Tbs. Finely Chopped Shallots 2 Slices Bacon, Cooked until not quite crisp and chopped into 1/4 inch pieces 1/2 Cup Dried Porcini Mushrooms, Reconstituted in 1 Cup Hot Water for 30 minutes then drain and dry. Cut into 1/2 inch pieces. 1/4 Cup Cognac (or Brandy) 3 Tbs. Sour Cream 1 Tbs. Dijon Mustard 1/4 Cup Grated Parmesan Cheese 1 Cup Chopped Tomato (chopped to 1/4 inch pieces), Drained of juice in strainer Chopped fresh chives or parsley for garnish Preparation Mix Sour Cream and Mustard in a small bowl. Refrigerate until ready to use. Poach lobster in boiling water until meat is no longer translucent (about 7 minutes). Let cool and remove lobster meat from shell. Cut lobster into 3/4 inch chunks. [Note, if using shrimp, do not poach but still cut into 3/4 inch chunks] NOTE - all steps prior to this point can be prepared and refrigerated several hours ahead of the sauté. I place all ingredients in small bowls - ready to be added when their time comes. The following steps take about 5 minutes. Melt butter in medium-hot sauté pan, add olive oil Add Cooked Lobster [or uncooked Shrimp]. Sauté for about one minute (or, if using shrimp, until shrimp is cooked) Add Shallots, sauté one minute Add Bacon, sauté one minute Add Mushrooms, sauté until liquid evaporates, about one minute Add Cognac/Brandy and flambé, when flames die out, Add Dijon-cream mixture, stir and when incorporated, Add Parmesan Cheese, mix until incorporated and Add Chopped Tomato, mix well. Sprinkle with chopped chives or parsley to finish Plate the dish - best served straight from the sauté pan to the plate. Serving suggestions: Green beans with toasted almond slices, Rice Pilaf and roasted cherry tomatoes. 4 1 1 Link to comment Share on other sites More sharing options...
CaroleSS Posted December 29, 2013 #2 Share Posted December 29, 2013 YUM........what time is dinner!?!?!?!?! I will certainly try this. Thank you for sharing with us! Link to comment Share on other sites More sharing options...
Fouremco Posted December 29, 2013 #3 Share Posted December 29, 2013 While I normally prefer my lobster with a bit of clarified butter, this recipe looks positively yummy. Lobster is on sale now, so I think I'll pick some up tomorrow as a change from turkey leftovers and give your recipe a whirl! :) Link to comment Share on other sites More sharing options...
jackdiamond Posted December 29, 2013 #4 Share Posted December 29, 2013 While I normally prefer my lobster with a bit of clarified butter, this recipe looks positively yummy. Lobster is on sale now, so I think I'll pick some up tomorrow as a change from turkey leftovers and give your recipe a whirl! :) Wht is the present sale price? Link to comment Share on other sites More sharing options...
SSFrance69 Posted December 30, 2013 #5 Share Posted December 30, 2013 The recipe looks great. I'll have to try it. The only suggestion I'd make if using shrimp is to start adding the other ingredients to sauté once the shrimp is almost done but not quite done. Otherwise, you'd end up with tough shrimp if they get overcooked during the other steps. :) Link to comment Share on other sites More sharing options...
Baybear Posted December 30, 2013 #6 Share Posted December 30, 2013 I'd flame the pan as soon as the shrimp are translucent, then remove the shrimp, finish the sauce (without flaming again...), and then add them back to warm up at the end. That should keep the shrimp tender, and allow the Cognac to flavor the shrimp. Link to comment Share on other sites More sharing options...
Fouremco Posted December 30, 2013 #7 Share Posted December 30, 2013 Wht is the present sale price? $6.99 CDN a pound for live Nova Scotia hard shell. Link to comment Share on other sites More sharing options...
JonnyGUofD Posted December 30, 2013 Author #8 Share Posted December 30, 2013 I'd flame the pan as soon as the shrimp are translucent, then remove the shrimp, finish the sauce (without flaming again...), and then add them back to warm up at the end. That should keep the shrimp tender, and allow the Cognac to flavor the shrimp. All the suggestions for keeping the shrimp tender are on the mark. Note that I tried to follow the steps exactly as they are done in Murano (there's a video you can watch on the ship through the on-demand screens) but had to ad lib a bit for the shrimp. Also, the actually cooking time only takes about five or six minutes. Great for impressing company. Link to comment Share on other sites More sharing options...
JonnyGUofD Posted January 5, 2014 Author #9 Share Posted January 5, 2014 $6.99 CDN a pound for live Nova Scotia hard shell. Probably the best. Link to comment Share on other sites More sharing options...
tfries Posted May 14, 2019 #10 Share Posted May 14, 2019 I know this is an old thread, but I wanted to report that I made this recipe for my wife yesterday for Mothers Day. It turned out fantastic and is really easy to make. I used 3 lobster tails that we got at Costco. They were Cold Water tails, $25/lb. 2 Link to comment Share on other sites More sharing options...
JonnyGUofD Posted May 15, 2019 Author #11 Share Posted May 15, 2019 Wow, so glad it turned out good! I cook it every once in a while. It's so rich, you can't have it too often! Link to comment Share on other sites More sharing options...
Luvcrusn Posted May 15, 2019 #12 Share Posted May 15, 2019 Wow! I just stumbled on this recipe. Thanks.....a bit late but better late than never. This should help tide us over until our next S-class sailing. Now off to the store to pick up missing ingredients. Link to comment Share on other sites More sharing options...
SC_Floaters Posted May 16, 2019 #13 Share Posted May 16, 2019 Best Online Find Today... Link to comment Share on other sites More sharing options...
wwcruisers Posted May 16, 2019 #14 Share Posted May 16, 2019 On one of Century's final sailings, my DH and I were determined to get the recipe for Lobster Murano. We attended a cooking demo (featuring the lobster dish), put on by Murano's Maitre'd. I took copious notes, and my DH took pictures. When we got back to our cabin, I said: 'By George, I think we've got it!" OP -- the one thing that we had to guess at was the Dijon cream, since it came out of the kitchen, already made. Our version is a little different from yours, in that we use heavy cream (rather than sour cream or creme fraiche). Other than that, our recipes are amazingly similar! It's a great dish to fix for company -- the flaming finale always gets 'oohs & aaahs'! 😎 Link to comment Share on other sites More sharing options...
SeasideMemories Posted May 16, 2019 #15 Share Posted May 16, 2019 One of our favorite Murano dishes!! We wrote down all the ingredients but haven’t yet attempted to put them together and make the dish! Thanks so much for posting this! Link to comment Share on other sites More sharing options...
cruise47 Posted May 18, 2019 #16 Share Posted May 18, 2019 Thanks for sharing the recipe. Link to comment Share on other sites More sharing options...
Recommended Posts
Please sign in to comment
You will be able to leave a comment after signing in
Sign In Now