Butter Braised Atlantic Lobster With A Red Beet And

Name: Butter Braised Atlantic Lobster With A Red Beet And Horseradish Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 x 1 1/2 pound lobster; 2 quart water; 1/3 c. white wine vinegar; 3 Tbsp. coarse sea salt or possibly 3 tbsp Kosher salt For Sauce; 1 c. beet, juice; 1/2 tsp balsamic vinegar lemon, juice; 1/2 med horseradish, or possibly, horseradish, root Beurre Monte; 1 lb butter; 1 Tbsp. water For Poaching; 1 1/2 c. beurre monte, (see recipe)

Servings: persons

1
Poaching the lobsters can be done ahead of time.
2
Combine water, vinegar and salt and bring to a boil.
3
Cook each lobster separately.
4
Plunge the lobster into the boiling water and cook for two min.
5
Don't overcook since the meat should be rare.
6
When the lobster is done, immerse in an ice bath and allow to rest.
7
Remove the meat from the tail and claws and chill till ready to use.
8
For Sauce:Heat the beet juice over medium heat in a small saucepan and reduce it by half.
9
Add in the balsamic vinegar, lemon juice and horseradish; set aside.
10
Beurre Monte:Cut one lb.
11
of butter into small cubes and let it come to room temperature.
12
Heat one Tbsp.
13
of water in a small saucepan over low to medium heat; whisk in the butter cubes, one by one, till the sauce is completely emulsified.
14
When this is done, put aside and keep it in a hot place.
15
Overheating will cause it to separate.
16
This will be the base for the poaching liquid for the lobster.
17
For Poaching:Place the beurre monte over medium heat.
18
Make sure it does not boil, as it will separate.
19
Put the rare lobster meat into the butter and leave for 5 to 6 min.
20
Reheat the beet sauce.
21
Bring the beet sauce to a simmer and season.
22
Add in a bit of beurre monte gradually, stirring till the beet sauce coats the back of a metal spoon.
23
Remove the lobster from the butter with a slotted spoon.
24
Slice half a tail for each person.
25
Put some of the beet sauce on the bottom of each plate along with a piece of lobster.
26
You can garnish with a touch of extra virgin extra virgin olive oil around the rim of the plate and a few salad greens on top of lobster.

817

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 x 1 1/2 pound lobster, 2 quart water, 1/3 c. white wine vinegar, 3 Tbsp. coarse sea salt or possibly 3 tbsp Kosher salt For Sauce, and more.

Yes, Butter Braised Atlantic Lobster With A Red Beet And Horseradish Sauce Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butter Braised Atlantic Lobster With A Red Beet And Horseradish Sauce Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions