Lobsters with Beurre Blanc

By cpauze

Ingredients

• Course salt
• 2 whole lobsters (1 3/4 pound each)
• 1/2 cup dry white wine
• 1/2 cup fresh orange juice (from 2 oranges)
• 1 shallot, minced
• 6 whole black peppercorns
• 1 1/2 sticks unsalted butter, cut into tablespoons
• 1/3 cup cold heavy cream
• freshly ground white pepper
• Fresh lemon juice, plus lemon wedges

Details

Servings 2
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

1. Fill a large pot two-thirds full with water. Add 1/4 cup salt. Bring to a boil. Add lobsters and cook until bright red and almost cooked through, 5 to 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 shears. Remove head sac, green tomalley, intestine, and any coral; transfer lobsters to a rimmed baking sheet.

2. Bring white wine, orange juice, shallot, and peppercorns to a boil over medium 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. Which cream until soft peaks form. Fold whipped cream into beurre blanc. Season with salt, white pepper, and lemon juice.

4. Heat broiler. Spoon half the beurre blanc over 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 lemon.