Lobster with Meyer Lemon Beurre Blanc

Lobster with Meyer Lemon Beurre Blanc

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional

Servings: 2

Prep Time: 25 minutes

Cook Time: 45 minutes

Ingredients:

  • 1 - 4 pound lobster

Ingredients for the beurre blanc:

  • 1/4 cup dry white wine
  • 1 small shallot, minced
  • 3 sprigs fresh thyme
  • 16 tablespoons (2 sticks) unsalted butter, cut into ½ inch cubes, cold
  • zest and juice from 1 Meyer lemon
  • kosher salt, to taste

    Ingredients for the broccolini & carrots:

    • 1 bunch broccolini, cut in 1 inch pieces (or 1 cup broccoli florets)
    • 1 bunch baby rainbow carrots, tops removed, cleaned, halved lengthwise if larger
    • 3 garlic cloves, minced
    • zest and juice from 1 Meyer lemon
    • 1 tablespoon fresh chopped dill or Italian parsley
    • kosher salt, to taste
    • freshly ground black pepper, to taste

        Procedure:

        1. Preheat the oven to 425°F. Line a sheet tray with parchment paper or a silicone mat.
        2. To cook the lobster: bring a large stockpot (we want to ensure the lobster is not crowded) of salted water to a boil. Place the live lobster headfirst in the pot. Cover and once the water comes back to a rolling boil begin timing: 14 to 15 minutes for a 4 pound lobster. To check doneness using a probe thermometer, insert the probe on the underside of the tail closest to the body; the temperature should be 135°F to 140°F.
        3. Using a pair of tongs carefully remove the lobster from the pot and place in a large bowl. Use a sharp paring knife to pierce the tail and body (this helps the hot water drain away so you don’t get burned or make a huge mess). Cover the lobsters in ice and water- 30% water and 70% ice. Once chilled remove the lobster meat and set aside.
        4. For the broccolini & carrots: Arrange the broccolini and carrots on the tray. Sprinkle the garlic, lemon zest, salt and pepper on top and toss to combine. Try to make sure there is a little bit of space between the vegetables so that they char; if needed, use a second tray. Roast for 15 to 20 minutes, stirring halfway through, until soft and browned. Finish with a squeeze of lemon juice.
        5. For the beurre blanc: in a medium skillet over medium heat combine the white wine, shallots and fresh thyme. Bring to a boil and cook until the liquid has reduced by half. Lower the heat, remove the thyme and begin whisking in the cold butter, one or two pieces at a time, waiting until the first ones are emulsified before adding more. Once all the butter is in, add the lobster meat and gently stir until it is just warmed through. Remove from the heat and stir in the lemon zest, juice and salt. Taste and adjust seasoning as needed.
        6. To serve: divide the vegetables between two plates. Spoon the lobster and sauce over the top. Garnish with the chopped dill and freshly ground black pepper, if desired.
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