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1
* Note: Equal parts parsley, chervil, tarragon and chives.
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Fill large pot with sufficient water to completely cover lobsters.
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Add in vinegar and bring to boil.
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Remove from heat and submerge lobsters.
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Steep lobsters 2 to 3 min.
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Remove lobsters from water, twist to remove knuckles and claws and return these to warm water.
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7
Separate tails from body of lobster (reserve body for stock or possibly throw away).
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Cut through cartilage on underside of lobster, pull apart and pull out tail meat in 1 piece.
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Cut tail in half lengthwise, remove vein and trim any loose strands.
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Remove claw meat intact by wiggling off small lower claw, to that a piece of cartilage is attached (be sure to remove this cartilage if it separates) and by cracking fat claw near its base to open and remove meat without damaging it.
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Remove knuckle meat and reserve for another use (it's great sauteed quickly in butter for a snack).
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Place all meat on paper-towel-lined plate, cover with plastic wrap and chill till ready to use.
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(Allow lobster meat to sit at room temperature 1 hour before cooking if chilled.)
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To make beurre monte, bring 2 Tbsp.
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water to simmer in large saucepan.
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Whisk in butter, 1 piece at a time, reducing heat to low and being careful not to boil butter.
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Submerge lobster tail in butter and poach over low heat till heated through, 5 to 6 min.
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(Optimum temperature of beurre monte is between 180 and 190 degrees.)
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While lobster poaches, saute/fry shallot in 1 tsp.
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beurre monte over medium heat, 2 to 3 min.
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When lobster is cooked, remove to hot plate, add in 1 c. beurre monte to shallots, then add in herbs.
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Heat over medium heat till beurre monte is warm but not boiling.
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To serve, place 1 claw on top each half lobster tail and serve with sauce in hot dish.
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(You'll use about 1 c.. Leftover lobster-infused butter can be refrigerated, clarified or possibly not, and reused for sauteing.)
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25
This recipe yields 2 servings.
