Whole Roasted Lobster Recipe
Ingredients for 2 persons:
Two 1-pound live lobsters
1/4 cup olive oil
2 large potatoes
8 tablespoons unsalted butter
1 cup chanterelle mushrooms, cleaned
2 teaspoons minced shallot
1/2 cup verjus (pinot gris if available, or white verjus)
Salt and freshly ground pepper to taste
2 teaspoons minced garlic
4 cups baby spinach
4 sprigs fresh tarragon, 2 left whole and 2 stemmed and chopped
How to cook the Whole Roasted Lobster Recipe:
Preheat the oven to 500 F or highest temperature. Insert a sharp knife into the top of the heads of the lobsters, behind the eyes, killing them. In a large ovenproof saute pan or skillet over high heat, heat the olive oil. Remove the claws from the lobsters, slightly crack, and place in the hot oil. Using a very sharp knife, slice the lobsters in half. Move the claws aside and place the lobster halves, meat-side down, on the hot oil. Cook 2 minutes, then turn over, shell-side down. Place the lobster in the oven in the saute pan for 8 minutes.
Peel and slice the potatoes very thin on a mandolin or V-slicer. On a work surface, overlap the thinly sliced potato in a rough 6-inch circle to form a disc. Shingle the slices closely to make a firmer disc. Using a 6-inch steel ring mold, press down to stamp out a perfect circle, cutting away the pieces at the edges. Repeat to make 2 potato cakes, or galettes. Melt 1 tablespoon of butter in each of two small nonstick skillets over medium heat. Lift the potato galettes carefully with a spatula and place one in the butter in each pan. Cook over medium-low heat until golden brown, 4 to 5 minutes. Flip and cook until golden on the second side. Remove from pan and drain on paper towels.
Take the lobsters from the oven and let rest for 1 minute. Take out of the pan and take the meat from the shells, placing it on a plate. Keep warm.
Put the chanterelles and shallot in the lobster pan and return to medium heat; cook until the mushrooms are softened, moving them around to lift and absorb the lobster cooking juices. Add the verjus and stir up the browned bits from the bottom. Cook until the liquid has reduced by half in volume. Add any accumulated juice from the lobster meat and shells. Whisk in 4 tablespoons of the butter. Season with salt and pepper and remove from the heat; keep warm over warm water.
In a separate pan over medium heat, heat 2 tablespoons of the butter with the garlic and add the spinach; cook just until wilted. Season with salt, pepper, and the minced tarragon. Set aside.
To serve: Place a 5-inch ring mold in the center of each plate and form the wilted spinach around the inside walls of the mold. Fill the mold with lobster meat, pack gently, and lift the mold. Cover with a crispy potato cake. Spoon chanterelles and sauce around the plate. Place a piece of lobster claw meat and the cleaned lobster head shell half on the plate. Repeat with the other plate. Garnish the potato cakes with sprigs of tarragon.
Video about how to make the lobster recipe.
Ingredients for 2 persons:
Two 1-pound live lobsters
1/4 cup olive oil
2 large potatoes
8 tablespoons unsalted butter
1 cup chanterelle mushrooms, cleaned
2 teaspoons minced shallot
1/2 cup verjus (pinot gris if available, or white verjus)
Salt and freshly ground pepper to taste
2 teaspoons minced garlic
4 cups baby spinach
4 sprigs fresh tarragon, 2 left whole and 2 stemmed and chopped
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How to cook the Whole Roasted Lobster Recipe:
Preheat the oven to 500 F or highest temperature. Insert a sharp knife into the top of the heads of the lobsters, behind the eyes, killing them. In a large ovenproof saute pan or skillet over high heat, heat the olive oil. Remove the claws from the lobsters, slightly crack, and place in the hot oil. Using a very sharp knife, slice the lobsters in half. Move the claws aside and place the lobster halves, meat-side down, on the hot oil. Cook 2 minutes, then turn over, shell-side down. Place the lobster in the oven in the saute pan for 8 minutes.
Peel and slice the potatoes very thin on a mandolin or V-slicer. On a work surface, overlap the thinly sliced potato in a rough 6-inch circle to form a disc. Shingle the slices closely to make a firmer disc. Using a 6-inch steel ring mold, press down to stamp out a perfect circle, cutting away the pieces at the edges. Repeat to make 2 potato cakes, or galettes. Melt 1 tablespoon of butter in each of two small nonstick skillets over medium heat. Lift the potato galettes carefully with a spatula and place one in the butter in each pan. Cook over medium-low heat until golden brown, 4 to 5 minutes. Flip and cook until golden on the second side. Remove from pan and drain on paper towels.
Take the lobsters from the oven and let rest for 1 minute. Take out of the pan and take the meat from the shells, placing it on a plate. Keep warm.
Put the chanterelles and shallot in the lobster pan and return to medium heat; cook until the mushrooms are softened, moving them around to lift and absorb the lobster cooking juices. Add the verjus and stir up the browned bits from the bottom. Cook until the liquid has reduced by half in volume. Add any accumulated juice from the lobster meat and shells. Whisk in 4 tablespoons of the butter. Season with salt and pepper and remove from the heat; keep warm over warm water.
In a separate pan over medium heat, heat 2 tablespoons of the butter with the garlic and add the spinach; cook just until wilted. Season with salt, pepper, and the minced tarragon. Set aside.
To serve: Place a 5-inch ring mold in the center of each plate and form the wilted spinach around the inside walls of the mold. Fill the mold with lobster meat, pack gently, and lift the mold. Cover with a crispy potato cake. Spoon chanterelles and sauce around the plate. Place a piece of lobster claw meat and the cleaned lobster head shell half on the plate. Repeat with the other plate. Garnish the potato cakes with sprigs of tarragon.
Video about how to make the lobster recipe.
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