Boiled Lobsters With Tomato Basil Beurre Blanc Recipe

1. 1

   Into a large kettle of boiling salted water plunge the lobsters, cover the kettle, and return the water to a boil.

2. 2

   Boil the lobsters for 8 min from the time which the water returns to a boil and transfer them with tongs to a cutting board.

3. 3

   Cut off the claws and the legs, split the underside of the tail shells lengthwise, and reassemble the lobsters on heated plates.

4. 4

   Make the beurre blanc while the lobsters are boiling: In a small saucepan boil the wine and the vinegar with the shallot till the liquid is reduced to about 2 Tbsp.

5. 5

   and whisk in the cream and the tomato paste.

6. 6

   Reduce the heat to low and whisk in the butter, 1 piece at a time, lifting the pan from the heat occasionally to cold the mix and adding each new piece of butter before the previous one has melted completely.

7. 7

   (The sauce shouldn't get warm sufficient to liquefy.

8. 8

   It should be the consistency of a thin hollandaise.)

9. 9

   Season the sauce with salt and pepper.

10. 10

    Divide the tomato and the chopped basil among 4 small ramekins and divide the sauce among the ramekins.

11. 11

    Garnish the plates with basil leaves and serve the lobsters with the sauce for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.