If using live lobster tails, humanely dispatch them before preparing.
Cut lobster tails lengthwise down the center of the shell, being careful not to cut through the meat.
Gently loosen the lobster meat from the shell and lift it slightly, creating a 'butterfly' effect.
Heat Olive Oil in a skillet over medium-high heat. Sear lobster meat for 2-3 minutes per side, until lightly browned.
Prepare the Beurre Blanc: In a small saucepan, melt 4 tbsp of Butter over medium heat. Add Shallot and cook until softened, about 2 minutes. Deglaze with White Wine and reduce until almost dry.
Reduce heat to low. Whisk in remaining Butter, one tablespoon at a time, until emulsified. Stir in Lemon Juice, Tarragon, and White Pepper. Keep warm.
Place seared lobster tails on a baking sheet and bake for 5-7 minutes, or until cooked through.
Drizzle generously with Beurre Blanc and sprinkle with Fleur de Sel before serving.
Ingredients
2
22Petite Maine Lobster Tails-live, if possible
1/2 cup113 gButter-unsalted
2 tbsp30 mLDry White Wine-Sauvignon Blanc recommended
1 tbsp15 mLLemon Juice-freshly squeezed
1 tbsp15 mLShallot-minced
1 tsp5 mLTarragon-fresh, chopped
PinchPinchWhite Pepper
1 tbsp15 mLOlive Oil-extra virgin
PinchPinchFleur de Sel
Equipment
Baking Sheet
Skillet
Small Saucepan
Whisk
Kitchen Scissors
Instructions
If using live lobster tails, humanely dispatch them before preparing.
Cut lobster tails lengthwise down the center of the shell, being careful not to cut through the meat.
Gently loosen the lobster meat from the shell and lift it slightly, creating a 'butterfly' effect.
Heat Olive Oil in a skillet over medium-high heat. Sear lobster meat for 2-3 minutes per side, until lightly browned.
Prepare the Beurre Blanc: In a small saucepan, melt 4 tbsp of Butter over medium heat. Add Shallot and cook until softened, about 2 minutes. Deglaze with White Wine and reduce until almost dry.
Reduce heat to low. Whisk in remaining Butter, one tablespoon at a time, until emulsified. Stir in Lemon Juice, Tarragon, and White Pepper. Keep warm.
Place seared lobster tails on a baking sheet and bake for 5-7 minutes, or until cooked through.
Drizzle generously with Beurre Blanc and sprinkle with Fleur de Sel before serving.
Comments