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1
Preheat oven to 375 degrees F.
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2
Split the cooled lobster lengthwise from head through tail.
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3
Clean out and remove the green tamale material, the stomach, behind the eyes and the waste line through the tail.
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4
Crack the knuckles and reserve the meat for mashed potatoes.
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5
Remove the claw from the shell and place it in the lobster body cavity.
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6
Drizzle melted butter and clam juice over the lobster.
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7
Place on a sheet pan and heat 4 to 5 minutes in the oven.
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8
Pre-heat broiler on high.
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9
Remove the pan from the oven and spoon the glacage mixture over the lobster.
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10
Place the glazed lobster under the broiler.
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11
The sauce should turn color as you watch.
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12
Broil to an appetizing light, bubbly brown crust.
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13
Carefully transfer the lobster to a warmed plate.
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14
Serve with Lobster Mashed Yukon Potatoes and Charred Asparagus and garnish with either chives or tarragon.
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15
Set a bowl over a pot with simmering water to create a water bath.
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16
Place the egg yolks, 1 tablespoon salt, cayenne, dry mustard in the bowl and whip lightly to warm through.
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17
Emulsify and distribute the mustard, cayenne and salt.
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18
When warm, place in a blender.
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19
Turn on medium to high speed and slowly drizzle in the melted butter to attain as thick and homogenized sauce that is possible.
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20
Taste, re-season with salt, pepper, if needed, and the lemon juice as necessary.
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21
Fold in the tarragon.
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22
Use a rubber scraper and transfer to a small bowl and reserve over a pilot light until used.
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23
Whip the cream to medium-soft peaks and place in the refrigerator.
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24
In a medium bowl, blend exactly 1/3 volume of each of the 3 parts.
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25
Mix gently to blend and obtain a smooth blended consistency.
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26
Reserve warm.
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27
In a small saucepan over medium heat, add 2 tablespoons of the olive oil and heat.
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28
Add the shallots, garlic and bay leaves and saute until translucent, about 4 minutes.
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29
Remove from the heat and set aside.
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30
Place lobster stock, white wine, cooked shallot mixture, clam juice and remaining olive oil in a medium saucepan.
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31
Reduce over medium high heat by 1/2.
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32
In a small bowl, knead together the butter and flour to make a paste.
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33
Slowly whisk 1/2 of the butter flour paste into the reduced liquid.
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34
Simmer to attain a medium thick sauce.
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35
Add more butter flour paste to thicken or clam juice to thin.
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36
Simmer 10 minutes to cook the starch in the flour.
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37
Pass through a strainer and reserve warm.
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38
Mix all ingredients, season, to taste.
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39
Reserve warm.
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40
Mix together the olive oil and vinegar and season with salt and pepper.
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41
Marinate the asparagus.
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42
Char in a hot wok or broil or grill until dark brown on the outside.
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43
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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44
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
