Roast Lobster with Tarragon Lemon Butter
Serve with 2007 Fontanella Chardonnay
Serves 4


Ingredients:
4 lobsters (1 - 1 1/4 # each)
1/2 cup tarragon vinegar
2 tbsp minced shallot
2 tbsp chopped tarragon (fresh)
1/4 cup fresh lemon juice (meyer lemon if possible)
1 tbsp grated lemon zest
1/2 # unsalted butter (room temp)
salt and freshly ground black pepper

Method:
Bring large pot salted water to the boil.
Drop in live lobsters and par boil for 6 - 8 minutes.
Once cooked transfer lobsters to ice cold water bath (fill sink with cold water and ice)
Cut lobsters in half lengthwise.
Clean, remove gravelly sac at base of head.
Remove body meat from shell, cut into pieces, place in bowl
Remove claws, crack and remove meat, place in bowl.
Combine lobster meat and put back into shells halves.
Combine vinegar and shallot in small saucepan and bring to a boil.
Reduce until liquid syrupy and almost absorbed.
Stir in lemon juice and zest and fresh tarragon.
Beat butter until creamy in a food processor.
Add tarragon lemon mixture and beat to incorporate.
Season with salt and GBP.
Spread over lobster meat in shells.
Roast in pre-heated 350 deg F oven for approx. 8 minutes.
Serve immediately.

 

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