Ingredients with Measurements:
- 2 live lobsters (1 1/2 pounds each)
- 1/2 cup unsalted butter
- 1/4 cup white wine
- 1/4 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- 1 tablespoon chopped parsley
Special equipment needed:
- Large pot for boiling lobsters
- Small saucepan for beurre monté
- Whisk
Step-by-step instructions:
1. Bring a large pot of salted water to a boil.
2. Add the lobsters and boil for 8-10 minutes, or until the shells turn bright red.
3. Remove the lobsters from the pot and let them cool slightly.
4. Meanwhile, in a small saucepan, combine the butter, white wine, water, salt, and black pepper.
5. Heat the mixture over low heat, whisking constantly, until the butter is melted and the mixture is emulsified.
6. Add the lemon juice and parsley to the beurre monté and whisk to combine.
7. Crack open the lobster shells and remove the meat.
8. Serve the lobster meat with the beurre monté on the side for dipping.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
5. Temperature:
Boiling water
Serving size:
2 servings
Nutritional information:
Calories: 425
Fat: 32g
Protein: 34g
Carbohydrates: 1g
Fiber: 0g
Sugar: 0g
Sodium: 720mg
Substitutions for ingredients:
- You can use any type of seafood instead of lobster, such as shrimp or scallops.
- You can use white wine vinegar instead of white wine.
Variations:
- Add garlic or shallots to the beurre monté for extra flavor.
- Add a pinch of cayenne pepper for some heat.
- Serve the lobster over pasta or rice for a more substantial meal.
Tips and tricks:
- Be sure to use unsalted butter so you can control the saltiness of the dish.
- Use a whisk to emulsify the beurre monté and prevent the butter from separating.
- Serve the lobster with lemon wedges for squeezing over the meat.
Storage instructions:
Leftover lobster can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the lobster, steam it for a few minutes until heated through.
Presentation ideas:
Serve the lobster on a platter with the beurre monté in a small bowl in the center.
Garnishes:
Garnish with additional chopped parsley or lemon wedges.
Pairings:
Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Crusty bread
Troubleshooting advice:
- If the beurre monté separates, whisk vigorously to bring it back together.
- If the lobster meat is tough, it may have been overcooked. Try boiling for a shorter amount of time next time.
Food safety advice:
- Be sure to cook the lobster thoroughly to prevent foodborne illness.
- Always wash your hands and surfaces thoroughly after handling raw seafood.
Food history:
Beurre monté is a classic French sauce made by emulsifying butter and water. It is often used to finish seafood dishes.
Flavor profiles:
The rich, buttery sauce pairs perfectly with the sweet, delicate flavor of the lobster.
Serving suggestions:
Serve the lobster with a simple green salad dressed with lemon vinaigrette.
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Region: French