CAMEMBERT HALIBUT
GRATINÉE

2 whole lobsters

1 cup diced carrots

1 cup diced yellow onion

1 cup diced celery

2 bay leaves

1/2 teaspoon black peppercorns

1 quart heavy cream

1/4 cup dry sherry

1/2 cup brandy

Salt

Cayenne pepper

1 pound halibut fillet, cut into four 4-ounce portions

Black pepper

Vegetable oil

16 asparagus spears, blanched

Butter

1/2 pound Camembert cheese, rind removed and sliced into 4 slices

Steam or boil the lobsters. Remove the meat from the claws and reserve the tails for another use.

Place the lobster shells, carrots, onion, celery, bay leaves, and peppercorns in a stockpot with about 1 gallon of water. Bring to a boil and reduce to about 2 cups. Strain the stock into another pot and reduce to about 1/2 cup. Add the cream, sherry, and brandy and reduce to about 2 cups. Season to taste with salt and cayenne. Strain. Keep warm.

Preheat the oven to 400º. Season the halibut with salt and black pepper. Lightly brown on both sides in a hot sauté pan with a small amount of vegetable oil. Remove and place on a baking sheet and bake for about 4 to 5 minutes depending on the thickness of the fish.

In a sauté pan warm the asparagus and lobster claws in a small amount of butter. Bring the lobster sauce to a boil.

Remove the halibut from oven. Top each piece with Camembert and return to oven for 1 minute.

Divide the asparagus between four warm plates. Place the halibut on top of the asparagus and a lobster claw on top of each piece of fish. Froth up the lobster sauce with an immersion blender or cappuccino frother. Spoon just the froth on top of the fish. Re-froth as necessary to sauce all the plates. Serve immediately.

Note: To steam the lobsters, bring 1 1/2 inches of water to a boil. Add the lobsters and cook them for 15 minutes, covered tightly. To boil the lobsters, bring to a boil enough water to cover the lobsters completely. Add the lobsters and return to a boil. Cook for 12 minutes.

Makes 4 servings.