Salmon Under Star Anise And Cloves With Lobster Sauce

Ingredients

• 2 1-pound lobsters
• 1 small carrot, peeled and finely diced
• 1 small leek, white part only, well rinsed and finely diced
• 1 sprig parsley
• 1 teaspoon whole black peppercorns
• 1 1-inch piece lemon peel
• 3 ¾ cups water
• 1 cup white wine
• 1 tablespoon Sherry
• 1 tablespoon unsalted butter
• 1 heaping teaspoon ground star anise
• ½ scant teaspoon ground bay leaves
• ½ scant teaspoon ground cloves
• 4 salmon fillets, 6 to 8 ounces each
• 1 teaspoon minced fresh sage leaves

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    663 calories; 31 grams fat; 8 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 8 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 78 grams protein; 404 milligrams cholesterol; 1099 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Steam the lobsters in a large pot for 5 minutes. When cool, remove the partly cooked claw and tail meat from the shell, being careful to keep the claw meat intact. Cut the tail meat crosswise into 1-inch pieces. Set aside.
2. Crush the shells and put in a large pot. Add the carrot, leek, parsley, peppercorns, lemon peel, water, wine and Sherry. Bring to a boil, reduce the heat and simmer until the liquid is reduced to 1 cup, about 30 minutes. Strain through a fine sieve or a sieve lined with cheesecloth set over a bowl; discard the solids and reserve the liquid.
3. Preheat the oven to 425 degrees. Coat a baking dish, large enough to hold the salmon fillets in one layer, with the butter. Mix the spices in a small bowl. Lightly dust the fillets with the spice mixture, shaking off any excess. Lay the fillets, skin side down, in the baking dish and bake until cooked through, about 8 to 10 minutes, depending on the thickness of the fish.
4. Meanwhile, put the lobster broth in a small saucepan, add the sage and bring to a boil over medium-high heat. Lower the heat, add the claw and tail meat and simmer until the lobster meat is just cooked through, about 3 minutes.
5. Remove the fillets to individual plates. Arrange the lobster meat around the fillets, using one claw for each serving. Ladle the sauce over the fillets.

1 hour