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Angel Hair with Lobster and Cracked Pepper Beurre Blanc


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  • 2 live lobsters (1 1/2 lb.. each)
  • 1 tsp. dried green peppercorns
  • 1/2 tsp. black peppercorns
  • 8 Tbs. butter
  • 2 shallots, minced
  • 1/2 cup dry white wine
  • 3/4 tsp. salt
  • 3/4 lb. angel hair



Step 1

Cook the lobsters in a large pot of boiling water until just done, about 10 minutes. When cool enough to handle, twist to separate tail sections and legs. Reserve liquids while removing meat from tail and claws and cutting into 1/2 inch pieces. Crush the peppercorns. In a small saucepan, melt 1 Tbs. of butter over moderately low heat. Add the shallots and cook, stirring occasionally, until translucent, about 5 minutes. Add the white wine and cook until the liquid is reduced to about 2 tablespoons. Cut the remaining 7 Tbs. butter into pieces. Over the lowest heat possible, whisk in the butter in 3 batches, adding each batch when the previous one is incorporated. The butter should soften to form a creamy sauce but should not melt completely. Add the peppercorns and salt. Cook the angel hair pasta in boiling, salted water until just done. Drain. Return the pasta to the pot and toss with the lobster meat, any liquid it's given off and the butter sauce. Serve at once.

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