Pan-Roasted Lobster with Chive Beurre Blanc

Pan-Roasted Lobster with Chive Beurre Blanc

We serve this on Boxing Day, and although this may seem like a complicated recipe, once you get the hang of lobster slaughter, the rest is easy. Be sure to put the lobster on a large heated plate so that the liquor can stay hot. I like to put hot cooked linguine on the plate, then top with grilled lobster and lemon sauce. Although you can of course choose crusty bread or hot jasmine rice, the pasta will absorb some of the sauce, and once all the lobsters are eaten, you can make the second course.

 

Ingredients

2 tablespoons unsalted butter, melted
4 (1 1/2-pound) live Maine lobsters
2 cups cold unsalted butter (16 ounces), cubed, divided
1 cup finely chopped shallots (about 6 shallots)
1 (750-milliliter) bottle unoaked dry white wine (such as Muscadet)
1 teaspoon fresh lemon juice
1 teaspoon kosher salt, plus more to taste
2 tablespoons (1 ounces) high-proof bourbon (such as Old Grand-Dad 100 Proof) (optional)
1/2 pound linguine or fettuccine, cooked according to package directions
1/4 cup minced fresh chives
2 to 4 tablespoons water

 

Directions

Step 1
Place a damp paper towel on a work surface near sink, and top with a large rimmed baking sheet. Place another damp paper towel inside baking sheet, and top with a large plastic cutting board. Have ready to use: a large, sharp chef’s knife; 1 small bowl; and a second large rimmed baking sheet brushed with melted butter.

Step 2
Working with 1 lobster at a time, place lobster, belly side up, on cutting board. Using your left hand, curl tail into body, and hold. Arrange claws facing right. Carefully plunge tip of knife through mouth of lobster, killing lobster instantly. (Although it may still move, the lobster is dead.) Continue cutting in a downward motion until edge of knife makes contact with cutting board, cutting head in half. Remove knife, turn lobster over, belly side down, and rotate lobster 180 degrees. Flatten tail on cutting board. Insert knife at point of first cut, and cut downward through carapace and tail, cutting lobster in half. If lobster is female, it will have dark green roe where the body meets the tail. Remove 1 tablespoon roe, and place in a small bowl; discard remaining roe. Set bowl aside. Discard light green tomalley, vein running through tail, and head sac. Cut crosswise between tail and carapace to separate.

Step 3
Remove claws and knuckles by twisting from body. Grip claw with a kitchen towel, and crack claws between spikes with back of knife, twisting knife left and right to crack shell. Arrange lobster tail halves, cut sides down, and claws on buttered baking sheet. Repeat procedure with remaining lobsters. Chill lobsters in refrigerator until ready to cook, up to 2 hours. (If desired, use poultry shears to cut off legs, and place in a steamer basket over simmering water. Steam 4 minutes, and serve as an appetizer.)

Step 4
Preheat oven to 450°F. Melt 2 tablespoons cubed butter in a large saucepan over medium. Add shallots, and cook, stirring often, until shallots are translucent, 4 to 6 minutes. Stir in wine, and bring to a rapid boil over high. Reduce heat to medium-high, adjusting heat as necessary to maintain a vigorous simmer; cook until wine is reduced to just below top of shallots, 30 to 35 minutes. Reduce heat to low, and cook, whisking in remaining cubed butter, a few cubes at a time, until sauce is creamy and thickened. Remove from heat; stir in lemon juice and salt, and cover. Set beurre blanc in a warm spot until ready to use, up to 30 minutes.

Step 5
Transfer lobsters to preheated oven, and roast 5 minutes. Carefully remove from oven, and use tongs to flip lobster tails cut sides up. Return to oven, and roast until lobster shells are bright red and meat is opaque and plump, 3 to 5 minutes. Working quickly, transfer baking sheet to stovetop. If desired, drizzle lobsters with bourbon, and carefully ignite the vapor with a long match or long multipurpose lighter. Let stand until flames disappear. Line a warmed platter with hot cooked linguine; using tongs, place lobsters on pasta. Tent platter with aluminum foil.

Step 6
Pour liquid drippings from baking sheet into a large skillet over medium; discard white albumen on baking sheet. Add reserved roe to skillet, and cook, whisking constantly, until roe begins to turn bright red and is the texture of soft scrambled eggs, about 30 seconds. Remove skillet from heat, and whisk in beurre blanc and chives. If sauce is very thick, whisk in water, 1 tablespoon at a time, to reach desired consistency. Season with salt to taste. Remove and discard foil from lobsters, and pour beurre blanc over lobsters and pasta. Serve immediately.

Make Ahead

Lobster may be butchered up to 2 hours before cooking. Keep chilled in refrigerator.

Notes

Frozen raw Maine lobster tails are available from Luke’s Lobster in the freezer section of Whole Foods.

 

 

Pan-Roasted Lobster with Chive Beurre Blanc
Print Recipe
Pan-Roasted Lobster with Chive Beurre Blanc
Print Recipe
Ingredients
Servings:
Share this Recipe
Powered byWP Ultimate Recipe
Perfectly Steamed Lobster

Perfectly Steamed Lobster

Buy perky, energetic lobsters; they should be active and extend their claws upwards when lifted.

 
 

Ingredients

2 SERVINGS

2 1 1/2-lb. live lobsters

Unsalted butter, melted (for serving)

 

Preparation

Step 1

Bring 2″ water to a simmer in a large stockpot. Add two 1 1/2-lb. live lobsters (yes, alive) and quickly cover pot—walk away if you need to. Steam lobsters until shells are bright red and meat is cooked through, 8–10 minutes. Remove from pot with tongs and let cool 5 minutes before cracking. Serve with melted unsalted butter.
 
 

Perfectly Steamed Lobster
Print Recipe
Perfectly Steamed Lobster
Print Recipe
Ingredients
Servings:
Share this Recipe
Powered byWP Ultimate Recipe
Shrimp Ramp-y

Shrimp Ramp-y

The name says it all. Shrimp with a garlicky, pungent, buttery scampi sauce. The combination of garlic and ramps may seem like overkill, but we promise it’s not. The garlic will mellow as it cooks while the ramps stay pungent. We tried it without the garlic and it just wasn’t as good. Sometimes more is more.

 

Ingredients:

4 SERVINGS

  • 3 Tbsp. extra-virgin olive oil, plus more for drizzling
  • 1 bunch ramps (about 6 oz.), bulbs and greens separated, bulbs halved lengthwise, greens torn into 2″–3″ pieces
  • 3 garlic cloves, thinly sliced
  • ½ tsp. mild red pepper flakes (such as Maras, Urfa, or Aleppo-style), plus more for serving
  • ½ cup dry white wine
  • 1¼ lb. large shrimp, peeled, deveined, preferably tails left on
  • 4 Tbsp. unsalted butter
  • Kosher salt
  • ½ lemon

 

Preparation:

Step 1

Combine 3 Tbsp. oil and ramp bulbs in a large skillet. Set over medium heat and cook, tossing occasionally, until bulbs are softened but have not taken on any color, 6–8 minutes. Add garlic and ½ tsp. mild red pepper flakes and cook, tossing occasionally, until garlic is softened, about 3 minutes. Add wine and increase heat to medium-high. Let cook, stirring occasionally, until wine is reduced by half, about 2 minutes. Add ramp greens, shrimp, and butter to pan. Season with salt and cook, tossing occasionally, until ramp greens are wilted, shrimp turn pink, and butter is melted, about 3 minutes. Remove skillet from heat. Finely grate zest from lemon half over shrimp, then squeeze in juice.

 

Step 2

Transfer shrimp to a platter. Sprinkle with more mild red pepper flakes and drizzle with plenty of oil.

 

Shrimp Ramp-y
Print Recipe
Shrimp Ramp-y
Print Recipe
Ingredients
Servings:
Share this Recipe
Powered byWP Ultimate Recipe
Spicy Lemon Shrimp Skewers

Spicy Lemon Shrimp Skewers

Level: Easy

Total: 40 min

Prep: 25 min

Cook: 15 min

Yield: 6 servings

Ingredients:

 

6 lemons

Kosher salt

1 stalk lemongrass, finely chopped

3 tablespoons extra-virgin olive oil

3 tablespoons Sriracha (Asian chile sauce)

2 cloves garlic, minced

 

 

1 tablespoon fish sauce

2 teaspoons packed light brown sugar

30 extra-large shrimp, unpeeled

Vegetable oil, for the grill

2 tablespoons chopped fresh mint

Directions:

1. Finely grate the zest from 4 of the lemons, then pulse in a mini food processor with 3 tablespoons salt. Squeeze the juice from 2 of the zested lemons into a large bowl; add the lemongrass, olive oil, Sriracha, garlic, fish sauce, brown sugar and 1 teaspoon of the lemon salt. Thinly slice the 2 remaining lemons and add to the bowl.

2. Using kitchen shears, cut through the shrimp shells along the outer curve, leaving the shells on. Remove the veins and rinse the shrimp. Add to the bowl with the lemongrass marinade and toss; cover and refrigerate for 1 hour. Meanwhile, soak 12 to 15 wooden skewers in water.

3. Preheat a grill to medium high. Thread the shrimp onto the skewers. Brush the grill with vegetable oil, then add the lemon slices and grill until they begin to char, turning once, about 2 minutes; transfer to a platter. Stir the mint into the remaining marinade. Add the shrimp skewers to the grill and cook, brushing with the marinade-mint mixture, until the shells begin to char, 2 to 3 minutes per side. Transfer to the platter and sprinkle with the lemon salt to taste.


Spicy Lemon Shrimp Skewers
Print Recipe
Spicy Lemon Shrimp Skewers
Print Recipe
Ingredients
Servings:
Share this Recipe
Powered byWP Ultimate Recipe
Cajun Butter Shrimp & Sausage Skewers

Cajun Butter Shrimp & Sausage Skewers

We love these skewers for many reasons: they’re FULL of flavor, they’re hearty, and most of all, they provide the PERFECT bite. Sausage + shrimp = a match made in Cajun heaven. It’s like Jamalaya on a stick! If you dig this, you gotta add cajun butter pasta to your list—another sure-fire winner.

Made it? Let us know how it went in the comment section below!

YIELDS: 6 SERVINGS
PREP TIME: 0 HOURS 15 MINS
TOTAL TIME: 0 HOURS 35 MINS

INGREDIENTS

1 lb. shrimp, peeled and deveined
4 andouille sausages, sliced into 1/2″ thick rounds
1/4 c. melted butter
1 tbsp. lemon zest
Juice of 1 lemon (about 2 tablespoons)
1 tbsp. freshly chopped thyme
1 tsp. smoked paprika
1 tsp. garlic powder
1/4 tsp. cayenne
Kosher salt
Freshly ground black pepper
2 tbsp. freshly chopped parsley, for garnish

DIRECTIONS

1. Soak wooden skewers in water for 15 minutes. When ready to cook, drain and dry skewers.

2. Thread top of shrimp, then sausage, then tail of shrimp onto skewers. Repeat until all shrimp and sausage is used.

3. In a medium bowl, whisk to combine butter, lemon zest, lemon juice, thyme, and spices. Season with salt and pepper, then brush all over skewers.

4. Heat grill or grill pan to medium. Add skewers and cook until shrimp is opaque and sausage is warmed through, about 3 minutes per side. Garnish with parsley and serve.


Cajun Butter Shrimp & Sausage Skewers
Print Recipe
Cajun Butter Shrimp & Sausage Skewers
Print Recipe
Share this Recipe
Powered byWP Ultimate Recipe