BROILED LOBSTER WITH LEMON SABAYON

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Broiled Lobster with Lemon Sabayon image

Provided by Eric Greenspan

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 23

Three 1 1/2-pound live lobsters
1/2 cup picked fresh parsley leaves
1/4 cup chopped sun-dried tomatoes
2 tablespoons thinly sliced celery
1 tablespoon drained capers
Zest of 2 lemons
2 sticks unsalted butter
2 cups panko breadcrumbs
1/4 cup picked fresh parsley leaves
Zest of 1 lemon
1/2 cup lemon juice
1 tablespoon lobster roe
4 large egg yolks
Kosher salt
2 tablespoons unsalted butter
2 cups Israeli couscous
1 quart lobster stock (homemade or store-bought)
1 bunch fresh Italian parsley, stems removed
2 cloves garlic
1/2 cup olive oil
1 cup shelled walnuts, toasted
Zest of 2 lemons plus 1/4 cup lemon juice
1/2 teaspoon kosher salt

Steps:

  • For the lobsters: Bring a very large pot of water to a boil and have an ice bath standing by.
  • Separate the claws from the lobster bodies and carefully stuff each lobster tail with a spoon handle, inserting at the fan end (this will help keep the lobster tails straight as they cook). Add the lobsters and claws to the boiling water and cook for about 6 minutes. Shock in ice water until cool to the touch. Remove the spoons.
  • Split each lobster in half. Remove the tomalley from the lobster bodies and add to a medium heatproof bowl. Set aside. Clean out the shells of the bodies, as we will be filling them later. Set aside the lobsters on a sheet tray.
  • Remove the claw meat from the shell and chop. Mix the chopped claw meat with the parsley, sun-dried tomatoes, celery, capers and zest in a bowl. Set aside.
  • For the breadcrumbs: Melt the butter in a small saucepan and cook until browned. Place the panko, parsley and lemon zest in a blender and slowly add the brown butter until smooth. Set aside.
  • For the sabayon: Place the lemon juice, roe, yolks and a pinch of salt in the bowl with the tomalley and set over a small pot of simmering water. Cook, whisking constantly and occasionally removing the bowl from the pot to prevent the mixture from getting too hot and curdling, until the mixture has thickened, about 4 minutes. (The whisk should leave a trail when pulled through the mixture.) Turn off the heat but leave the bowl in place to keep warm.
  • For the couscous: Add the butter to a large, high-sided saute pan over medium-high heat and allow to brown. Add the Israeli couscous to the browned butter and stir to combine. Allow the couscous to toast, about 1 minute. Slowly start adding the lobster stock and cook until absorbed, continually adding lobster stock as needed (similar to risotto), until all the liquid has been absorbed, about 10 minutes.
  • Meanwhile, add the parsley, garlic, olive oil, walnuts, lemon zest and juice and salt to a blender and blend until smooth. Taste and adjust the seasoning as needed. Add the pesto to the couscous and stir to combine.
  • Preheat the broiler.
  • Filled the cleaned out lobster bodies with the lobster salad. Cover the lobster salad with the sabayon. Spread the breadcrumb mixture over the lobster tails. Broil the lobsters until the breadcrumbs and sabayon are browned, about 5 minutes.
  • Pour the couscous onto a large, shallow serving platter. Top with the broiled lobsters.

Rahma Roro
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Meh.


Dughu Mane SA
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This dish was a bit of a let down. The lobster was overcooked and the lemon sabayon was bland.


Demon editz
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Overall, this was a great recipe and I'll definitely be making it again. Thanks for sharing!


DMZEE Official
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I'm not sure I did something wrong, but my lemon sabayon didn't turn out as thick as I thought it would.


Nancy Zamora
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This dish was a bit too complicated for me, but it turned out great in the end.


atiq imran
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Not a fan of the lemon sabayon, but the lobster was cooked well.


Jessica Walker
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This recipe is a keeper! The lobster was cooked perfectly and the lemon sabayon was divine.


Anees Munawar
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Easy to follow recipe and the lobster turned out great.


Rose Mberi
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Delicious! I'll definitely be making this again.


Jerry Verstrate
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Amazing! This is the best lobster dish I've ever had. The lemon sabayon is a perfect complement to the lobster.


Rashad Sallie
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This dish was a bit too rich for my taste, but my husband loved it. I think I'll try making it again with a lighter white wine next time.


DiscoMovilMartinez
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The lobster was a bit overcooked, but the lemon sabayon was delicious. I'll try again next time and cook the lobster for a shorter amount of time.


Rana Tanveer
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I've made this broiled lobster with lemon sabayon a few times now and it's always a hit with my family and friends. The recipe is easy to follow and the results are consistently amazing.


Narcisse Edoukou
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This broiled lobster with lemon sabayon was an absolute delight! The lobster was cooked to perfection, tender and juicy, while the lemon sabayon added a delightful tangy and creamy flavor. It's a dish that truly tantalizes the taste buds.