Instructions
- Prepare Beurre Blanc: In a saucepan, reduce White Wine by half. Add Shallots and reduce further until almost dry. Whisk in Heavy Cream and reduce until slightly thickened. Gradually whisk in cold Butter cubes, one at a time, until emulsified. Stir in Tarragon. Keep warm.
- Steam Live Lobsters until bright red, about 10-12 minutes. Remove meat from tails and claws.
- Preheat oven to 400°F (200°C).
- Season Steaks generously with Sea Salt and Black Pepper. Heat Duck Fat in an oven-safe skillet over high heat. Sear Steaks for 2-3 minutes per side. Add Thyme and Garlic to the skillet. Transfer skillet to the oven and cook to desired doneness (about 5-7 minutes for medium-rare). Let rest for 10 minutes.
- Roast Fingerling Potatoes with Olive Oil, Sea Salt, and Black Pepper for 20-25 minutes.
- Blanch Broccolini for 2 minutes, then sauté with Olive Oil, Sea Salt, and Black Pepper until tender-crisp.
- Serve Steaks with Lobster, Fingerling Potatoes, and Broccolini, drizzling Lobster with Beurre Blanc.
