- 2
Ingredients
- YIELD 2 SERVINGS
- Alain Senderens, Lucas-Carton, Paris
- 2 live lobsters, 1 1/4- to 1 1/2-pounds each
- 1 tablespoon olive oil
- 7 tablespoons plus 2 teaspoons unsalted butter
- 3 shallots, peeled and finely chopped
- 1/4 cup white wine
- 1 1/2 tablespoons white wine vinegar
- 1/2 vanilla bean, split lengthwise
- 1/2 teaspoon kosher salt
- Freshly ground pepper to taste
- 3/4 pound tender spinach, stemmed
- 1 pound watercress, stemmed
Preparation
Step 1
Place a roasting pan large enough to hold the lobsters in the oven and preheat to 450 degrees.
With the tip of a sharp knife pierce lobsters between the eyes to sever the spinal cord.
Crack claws using the blunt edge of a cleaver or a hammer. Place lobsters in the hot roasting pan, drizzle with oil and roast until red, about 15 minutes. Remove from oven, and set aside.
Melt 2 teaspoons of butter in a small saucepan, add the shallots and saute over low heat until soft and translucent, about 3 minutes.
Add wine and vinegar, raise heat and cook at a moderate boil until the liquid is reduced to 1 tablespoon, about 5 minutes.
Remove the pan from the heat, and whisk in 6 tablespoons of butter, about 1 tablespoon at a time until all is incorporated. Scrape the seeds from the vanilla bean into the sauce, stir to combine and strain into a clean saucepan. Season with 1/4 teaspoon salt and pepper, and set aside.
When the lobsters are cool enough to handle, remove the meat from the claws. Detach the tails, and discard the heads. With a pair of scissors, cut the shell on the underside of each tail in half lengthwise, remove the meat and cut into 1/4-inch-thick slices. Loosely cover the meat with aluminum foil, and keep warm.
Melt 1 tablespoon of butter in a large pot, and add spinach and watercress. Stir until greens have melted down, and continue to cook, stirring occasionally, until greens are tender, about 5 minutes. Season with 1/4 teaspoon salt and pepper.
To serve, reheat the sauce over low heat until warm, whisking constantly. Place a bed of greens on each plate, arrange the lobster meat on top and spoon the sauce over the lobster. Serve immediately.