JASPER'S PAN-ROASTED LOBSTER

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Jasper's Pan-Roasted Lobster image

Provided by Molly O'Neill

Categories     dinner, main course

Time 20m

Yield 2 generous main courses

Number Of Ingredients 10

2 live 1 1/2- to 2-pound lobsters
2 tablespoons peanut oil
2 shallots, minced
1/4 cup bourbon
2 to 3 tablespoons dry white wine
6 tablespoons unsalted butter, cut into small pieces and chilled
1 tablespoon chervil, finely chopped
1 tablespoon chives, finely chopped
Kosher or sea salt to taste
Freshly ground black pepper to taste

Steps:

  • Preheat the oven to 500 degrees. Place a lobster on a cutting board, facing you. Place the front tip of the knife or cleaver in the center of the lobster, near where the carcass meets the tail. In one forceful, swift motion, split the front half of the lobster, which will kill the lobster instantly. Turn the lobster 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. Using a knife, cleaver or shears, remove the claws and knuckles by cutting the thin section where the knuckle meets the carcass. With the back side of the knife or cleaver, tap the claws until the shell cracks.
  • In one swift, forceful motion, cut the head away from the tail on both sides of the lobster, quartering it.
  • Place the lobster tomalley and roe, if there is any, in a small bowl. Using a fork, break the mass into tiny pieces, cover and refrigerate.
  • 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, shell side down, into the hot oil. Using tongs, move the pieces and flatten them to sear all the shells evenly. The claws need be seared on only one side.
  • Add the tomalley and roe; stir, and place in the oven for 3 minutes. Remove, return to high heat on the stove and 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, and then add the wine and cook until all the liquid in the pan is almost dry. Reduce the heat to low.
  • Quickly remove the lobster, and place, shell side down, on warm plates. Return pan to low heat, add butter, chervil and chives and stir until the mixture resembles a creamy sauce, 1 to 2 minutes. Remove from heat, season with salt and pepper to taste, spoon sauce over 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

qamer sialvi
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This recipe is a keeper! The lobster was cooked to perfection and the sauce was divine.


Ben Wilson
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I made this for a special occasion dinner and it was a hit! Everyone loved it.


Arif Emon
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This is the best lobster dish I've ever had! The lobster was cooked perfectly and the sauce was to die for. I will definitely be making this again and again.


Asad Saiful
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I'm allergic to shellfish, so I can't comment on the taste of this dish. However, it looked delicious and my friends who ate it said it was amazing.


Tlholego Chanongwa
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This lobster dish was a bit too rich for my taste, but it was still good.


Mehedi Somrat
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I've made this recipe several times and it always turns out great. It's a favorite of my family and friends.


Md Hasan Vai
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The lobster was a bit overcooked, but the sauce was delicious.


fast
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This recipe was easy to follow and the lobster turned out perfectly. I will definitely be making this again.


Thakur khanal
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I'm not a huge fan of seafood, but this lobster dish was surprisingly good. The pan-roasting method really brought out the flavor of the lobster and the sauce was amazing.


SAGAR ZEESHAN SAANJU ZM
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Just made this for my family and they loved it! The lobster was cooked perfectly and the sauce was delicious. Thank you for sharing this recipe!


Alex Simonns
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Followed the recipe to a T and the lobster turned out amazing! Will definitely be making this again.


Gurpreet Kumar
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This lobster dish was an absolute delight! The pan-roasting method locked in the lobster's natural flavors, resulting in a succulent and tender texture. The combination of butter, garlic, and herbs created a rich and aromatic sauce that perfectly com