Ingredients
-
2
-
1/4
-
1/2
-
1/2
-
1
-
6
-
3/4
-
1/2
-
-
-
-
-
-
-
Directions
Lobster With Beurre Blanc, Beurre blanc, the classic French butter sauce, is wonderful spooned over lobsters This version gets a hint of sweetness from the addition of fresh orange juice , Beurre blanc, the classic French butter sauce, is wonderful spooned over lobsters This version gets a hint of sweetness from the addition of fresh orange juice
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Steps
|
1
Done
|
Fill a Large Pot Two-Thirds Full With Water. Add Salt. Bring to a Boil. Add Lobsters, and Cook Until Bright Red and Almost Cooked Through, 5-6 Minutes. Transfer to a Plate Using Tongs, and Let Stand Until Cool Enough to Handle. Cut Each in Half Lengthwise Using a Knife or Kitchen S Hears. Remove Head Sac, Green Tomalley, Intestine, and Any Coral; Transfer Lobsters to a Rimmed Baking Sheet. |
|
2
Done
|
Bring White Wine, Orange Juice, Shallot, and Peppercorns to a Boil in a Medium Skillet Over High Heat. Cook Until Reduced to 1/4 Cup, About 6 Minutes. Strain Mixture; Return Liquid to Skillet (you Should Have About 3 Tablespoons). Reduce Heat to Low. Whisk in Butter; 1 Tablespoon at a Time, Until Thick and Smooth. Remove from Heat. |
|
3
Done
|
Whisk Cream Until Soft Peaks Form. Fold Whipped Cream Into Beurre Blanc. Season With Salt, White Pepper, and Lemon Juice. |
|
4
Done
|
Heat Broiler. Spoon Half the Beurre Blanc Over Lobsters. Scatter Lemons Around Lobsters. Broil Until Beurre Blanc Is Bubbling and Lobsters Are Cooked Through, About 2 Minutes. Remove from Oven. Spoon Remaining Beurre Blanc Over Lobsters. Serve With Lemons. |
