Roast Lobster

2018-01-28

Photos

Roast Lobster Roast Lobster Roast Lobster Roast Lobster Roast Lobster Roast Lobster Roast Lobster Roast Lobster Roast Lobster

Recipe

Into a large kettle of boiling salted water plunge the lobster and boil it, covered, for 2 minutes. Transfer the lobster with tongs to a buttered baking dish and with kitchen shears cut down the back of the shell without piercing the flesh. Sprinkle the lobster with salt and pepper, brush it with the butter, and sprinkle it with the herbes a tortue. Roast the lobster in a preheated moderately hot oven (375° F), basting it frequently with the pan juices, for 12 to 15 minutes, or until the flesh is firm. Halve the lobster lengthwise, arrange it on a heated plate, and serve it with the butter sauce. In a stainless steel or enameled saucepan combine the wine, the shallot, the thyme, the bay leaf, and salt and pepper to taste and reduce the wine over moderately high heat to about 2 tablespoons. Add the cream and reduce the liquid by half. Whisk in the butter, 1 piece at a time, over low heat, adding each new piece before the previous one has melted completely. (The butter must not get hot enough to liquefy. The sauce should be the consistency of a light hollandaise.) Add the lemon juice and salt and pepper to taste and strain the sauce through a fine sieve into a heated serving bowl.

Related Recipes:
  • Seared Scallops

  • Cooked Rice

  • Egg Salad Sandwiches

  • Eggplant Parmesan

  • Peanut Butter Pie

Nutritional Info

This information is per serving.

  • Protein

    110
  • Fat Total

    449
  • Calories

    250
  • Sodium

    1044