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Gallery Lobsters with Beurre Blanc Credit: Ditte Isager Recipe Summary prep: 30 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist Coarse salt 2 whole lobsters (1 1/4 pounds each) 1/2 cup dry white wine 1/2 cup fresh orange juice (from 2 oranges) 1 shallot, minced (about 1/4 cup) 6 whole black peppercorns 1 1/2 sticks unsalted butter, cut into tablespoons 1/3 cup cold heavy cream Freshly ground white pepper Fresh lemon juice, plus lemon wedges
Cook’s Notes Martha uses lobsters that are no heavier than a pound and a quarter, and prefers soft-shell lobsters, which have more tender meat.
Gallery Lobsters with Beurre Blanc Credit: Ditte Isager
Recipe Summary prep: 30 mins total: 45 mins Servings: 4
Gallery
Lobsters with Beurre Blanc Credit: Ditte Isager
Lobsters with Beurre Blanc
Credit: Ditte Isager
Lobsters with Beurre Blanc
Recipe Summary prep: 30 mins total: 45 mins Servings: 4
Recipe Summary
prep: 30 mins total: 45 mins
Servings: 4
prep: 30 mins
total: 45 mins
prep:
30 mins
total:
45 mins
Servings: 4
4
Ingredients
Ingredients
- Coarse salt 2 whole lobsters (1 1/4 pounds each) 1/2 cup dry white wine 1/2 cup fresh orange juice (from 2 oranges) 1 shallot, minced (about 1/4 cup) 6 whole black peppercorns 1 1/2 sticks unsalted butter, cut into tablespoons 1/3 cup cold heavy cream Freshly ground white pepper Fresh lemon juice, plus lemon wedges
Directions
Fill a large pot two-thirds full with water. Add 1/4 cup salt. Bring to a boil. Add lobsters, and cook until bright red and almost cooked through, 5 to 6 minutes. Transfer to a plate using tongs, and let stand until cool enough to handle. Cut each in half lengthwise using a knife or kitchen shears. Remove head sac, green tomalley, intestine, and any coral; transfer lobsters to a rimmed baking sheet.
Bring white wine, orange juice, shallot, and peppercorns to a boil in a medium skillet over high heat. Cook until reduced to 1/4 cup, about 6 minutes. Strain mixture; return liquid to skillet (you should have about 3 tablespoons). Reduce heat to low. Whisk in butter, 1 tablespoon at a time, until thick and smooth. Remove from heat.
Whisk cream until soft peaks form. Fold whipped cream into beurre blanc. Season with salt, white pepper, and lemon juice.
Heat broiler. Spoon half the beurre blanc over lobsters. Scatter lemons around lobsters. Broil until beurre blanc is bubbling and lobsters are cooked through, about 2 minutes. Remove from oven. Spoon remaining beurre blanc over lobsters. Serve with lemons.
Cook’s Notes Martha uses lobsters that are no heavier than a pound and a quarter, and prefers soft-shell lobsters, which have more tender meat.
Cook’s Notes
Martha uses lobsters that are no heavier than a pound and a quarter, and prefers soft-shell lobsters, which have more tender meat.
Reviews
Add Rating & Review 29 Ratings 5 star values: 6 4 star values: 13 3 star values: 6 2 star values: 4 1 star values: 0
Reviews
Add Rating & Review 29 Ratings 5 star values: 6 4 star values: 13 3 star values: 6 2 star values: 4 1 star values: 0
Add Rating & Review
29 Ratings 5 star values: 6 4 star values: 13 3 star values: 6 2 star values: 4 1 star values: 0
29 Ratings 5 star values: 6 4 star values: 13 3 star values: 6 2 star values: 4 1 star values: 0
29 Ratings 5 star values: 6 4 star values: 13 3 star values: 6 2 star values: 4 1 star values: 0
5 star values: 6 4 star values: 13 3 star values: 6 2 star values: 4 1 star values: 0
All Reviews for Lobsters with Beurre Blanc
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Lobsters with Beurre Blanc
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
