JASPER WHITE'S PAN-ROASTED LOBSTER
Provided by Molly O'Neill
Categories dinner, main course
Time 30m
Yield 2 generous servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 500 degrees. For each lobster, place it on a cutting board, facing you. Place the front tip of a heavy knife in the center of the lobster, near where the carapace meets the tail. In one forceful, swift motion, split the front half of the lobster lengthwise, which will kill it instantly. Turn it around and repeat this motion, splitting the tail and the lobster in half.
- Pull the head sac out of both halves. Use fingers or surgical tweezers to remove the intestines. Place the tomalley and roe, if there is any, in a small bowl and use a fork to break it into tiny pieces; cover and refrigerate. With a knife, remove the claws and knuckles by cutting the thin sections where the knuckles meet the body. With the back side of the knife, tap the claws until the shells crack. In another swift, forceful motion, cut the tail from the body on both sides.
- Place a heavy 12-inch saute pan over the highest heat possible and heat for 3 to 5 minutes. Add the oil and heat until it forms a film over the bottom of the pan. Slide the lobster sections, shells down, into the hot oil. Using tongs, move the pieces and flatten them to sear all the shells evenly. The claws need to be seared on only one side.
- Add the tomalley and roe and stir; place in the oven for 3 minutes. Remove, return to high heat on the stove top, add the shallots and stir. Remove the pan from the heat and add the bourbon; return to the heat, where the bourbon will probably ignite. Cook until the flames die down, add the wine and cook until the pan is almost dry. Reduce the heat to low.
- Quickly remove the lobster and place shell-side down on warm plates. Return the pan to low heat, add the butter, chervil and chives and stir until the mixture resembles a creamy sauce, 1 to 2 minutes. Remove from the heat, season with salt and pepper to taste, spoon the sauce over the lobster and serve.
Nutrition Facts : @context http, Calories 671, UnsaturatedFat 22 grams, Carbohydrate 11 grams, Fat 49 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 24 grams, Sodium 734 milligrams, Sugar 5 grams, TransFat 1 gram
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Gatluak Dang
[email protected]This recipe is a keeper! The lobster was tender and juicy, and the sauce was flavorful and rich. I will definitely be making this again and again.
Deneo Motloung
[email protected]I'm not sure what I did wrong, but the lobster turned out tough and overcooked. I followed the recipe exactly.
Samir Ismaeldjemani
[email protected]This recipe was a bit time-consuming, but it was worth it. The lobster was cooked perfectly and the sauce was amazing. I will definitely be making this again for special occasions.
Re Born
[email protected]I followed the recipe exactly and the lobster turned out perfectly. The sauce was also delicious. I will definitely be making this again.
Kenisha Adams
[email protected]This recipe was a bit too complicated for me, but I'm glad I tried it. The lobster turned out great and the sauce was amazing. I will definitely be making this again.
Amir mire
[email protected]I'm not a fan of lobster, but I tried this recipe anyway. I was pleasantly surprised at how much I enjoyed it. The lobster was tender and flavorful, and the sauce was delicious.
Alzona Parker
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion. The lobster was cooked to perfection and the sauce was amazing.
Thulasi Ramesh
[email protected]I made this recipe for my husband's birthday and he loved it. He said it was the best lobster he's ever had.
Kelci Tate
[email protected]I'm allergic to shellfish, so I can't eat this dish. But it looks delicious!
Ch Munir
[email protected]This recipe was a bit time-consuming, but the results were worth it. The lobster was perfectly cooked and the sauce was divine. I will definitely be making this again for special occasions.
yashvi italiya
[email protected]I'm not sure what I did wrong, but the lobster turned out dry and tasteless. I followed the recipe exactly.
Kedrick Taylor
[email protected]This recipe is a keeper! The lobster was tender and juicy, and the sauce was flavorful and rich. I will definitely be making this again and again.
Nassiwa Phionah
[email protected]I thought the recipe was easy to follow and the lobster turned out delicious. I will definitely be making this again.
Jessica Pookie
[email protected]I'm not a big fan of lobster, but this recipe changed my mind. The lobster was cooked perfectly and the sauce was amazing. I will definitely be making this again.
Nur mohammad Islam
[email protected]This recipe was a bit too complicated for me, but the lobster turned out great. I will definitely try it again.
malik Shahab
[email protected]I followed the recipe exactly and the lobster turned out tough and overcooked. I'm not sure what went wrong.
Sanam Queen
[email protected]This is one of the best lobster recipes I've ever tried. The lobster was perfectly cooked and the sauce was incredible. I highly recommend this recipe.
Yanga Mokoena
[email protected]I tried this recipe last night and it was a hit with my family. The lobster was so flavorful and the sauce was delicious. I will definitely be making this again.
Aida Cortez
[email protected]This pan-roasted lobster dish by Jasper White is a true culinary masterpiece. The lobster was cooked to perfection, with a tender and succulent texture. The combination of herbs and butter created a flavorful and aromatic sauce that complemented the