Ingredients with Measurements:
- 2 live lobsters (1 1/2 pounds each)
- 1/2 cup dry white wine
- 1/4 cup white wine vinegar
- 1/4 cup finely chopped shallots
- 1/2 cup unsalted butter, cut into small pieces
- Salt and freshly ground black pepper, to taste
Special equipment needed:
- Large pot for boiling lobsters
- Small saucepan for beurre blanc
- Whisk
Step-by-step instructions:
1. Fill a large pot with enough water to cover the lobsters. Bring the water to a boil over high heat.
2. Add the lobsters to the pot and cook for 8-10 minutes, or until they turn bright red and the meat is cooked through.
3. Remove the lobsters from the pot and let them cool for a few minutes.
4. Meanwhile, in a small saucepan, combine the white wine, white wine vinegar, and shallots. Bring the mixture to a boil over high heat and cook until the liquid has reduced to about 2 tablespoons.
5. Reduce the heat to low and whisk in the butter, one piece at a time, until the sauce is smooth and creamy. Season with salt and pepper to taste.
6. Crack open the lobster shells and remove the meat. Cut the meat into bite-sized pieces and arrange on a serving platter.
7. Pour the beurre blanc sauce over the lobster meat and serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
5. Temperature:
Water for boiling lobsters should be at a rolling boil. Beurre blanc sauce should be cooked over low heat.
Serving size:
This recipe serves 2-4 people, depending on the size of the lobsters.
Nutritional information:
Calories: 400
Fat: 28g
Protein: 34g
Carbohydrates: 2g
Sodium: 500mg
Substitutions for ingredients:
- Dry white wine can be substituted with chicken or vegetable broth.
- White wine vinegar can be substituted with lemon juice.
- Shallots can be substituted with finely chopped onions or garlic.
Variations:
- Add chopped fresh herbs, such as parsley, tarragon, or chives, to the beurre blanc sauce for extra flavor.
- Serve the lobster with a side of garlic mashed potatoes or roasted vegetables.
Tips and tricks:
- To easily crack open the lobster shells, use kitchen shears to cut along the underside of the shell.
- Be careful not to overcook the lobster meat, as it can become tough and rubbery.
- Use a whisk to incorporate the butter into the beurre blanc sauce for a smooth and creamy texture.
Storage instructions:
Leftover lobster meat can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the lobster meat, gently warm it in a pan over low heat until heated through.
Presentation ideas:
Arrange the lobster meat on a bed of fresh greens or on a decorative platter for an elegant presentation.
Garnishes:
Garnish the lobster with a sprinkle of chopped fresh herbs or a squeeze of lemon juice.
Pairings:
Pair the lobster with a crisp white wine, such as Sauvignon Blanc or Chardonnay.
Suggested side dishes:
Serve the lobster with a side of garlic mashed potatoes or roasted vegetables.
Troubleshooting advice:
If the beurre blanc sauce separates or becomes too thick, whisk in a tablespoon of hot water to thin it out.
Food safety advice:
Make sure to cook the lobsters thoroughly to avoid any risk of foodborne illness.
Food history:
Beurre blanc is a classic French sauce made with butter and white wine vinegar. It is often served with seafood dishes, such as lobster and scallops.
Flavor profiles:
This dish has a rich and buttery flavor, with a hint of acidity from the white wine vinegar.
Serving suggestions:
Serve the lobster with a side of crusty bread to soak up the delicious beurre blanc sauce.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A