Pan Roasted Lobster with Cava Butter Sauce and Salsa Verde Rice Recipe

Name: Pan Roasted Lobster with Cava Butter Sauce and Salsa Verde Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 live lobsters (1 1/2 to 2 pounds each); Olive oil; Salt and pepper; 2 shallots, finely chopped; 2 cups Cava (Spanish sparkling wine); 2 tablespoons Champagne vinegar; 2 tablespoons heavy cream; 3 sticks very cold unsalted butter, cut into small cubes; Salt and freshly ground white pepper; 1 tablespoon finely chopped tarragon leaves; 2 tablespoons olive oil; 1 large onion, finely chopped; 2 cups arborio rice; 1 cup white wine; 1 cup clam juice, shrimp stock or lobster stock; 4 to 5 cups boiling water; Salsa Verde, recipe follows; 1 tablespoon chopped basil leaves; 1 tablespoon chopped tarragon leaves; 2 tablespoons chopped parsley leaves; Salt and freshly ground black pepper; 5 tomatillos, papery skins removed, roughly chopped; 4 cloves garlic; 1/4 cup pure olive oil; Salt and freshly ground black pepper; 3 tablespoons chopped parsley leaves; 3 tablespoons chopped basil leaves; 3 tablespoons chopped tarragon leaves

Servings: persons

4 live lobsters (1 1/2 to 2 pounds each)
Olive oil
Salt and pepper
2 shallots, finely chopped
2 cups Cava (Spanish sparkling wine)
2 tablespoons Champagne vinegar
2 tablespoons heavy cream
3 sticks very cold unsalted butter, cut into small cubes
Salt and freshly ground white pepper
1 tablespoon finely chopped tarragon leaves
2 tablespoons olive oil
1 large onion, finely chopped
2 cups arborio rice
1 cup white wine
1 cup clam juice, shrimp stock or lobster stock
4 to 5 cups boiling water
Salsa Verde, recipe follows
1 tablespoon chopped basil leaves
1 tablespoon chopped tarragon leaves
2 tablespoons chopped parsley leaves
Salt and freshly ground black pepper
5 tomatillos, papery skins removed, roughly chopped
4 cloves garlic
1/4 cup pure olive oil
Salt and freshly ground black pepper
3 tablespoons chopped parsley leaves
3 tablespoons chopped basil leaves
3 tablespoons chopped tarragon leaves

1
Bring a large pot of salted water to a boil over high heat.
2
Cook 2 lobsters at a time until three-quarters done, approximately 10 minutes.
3
Heat 2 large saute pans over high heat.
4
Split the lobsters in half, brush with olive oil and season with salt and pepper, to taste.
5
Place the lobster in the pan, flesh side down and cook until nicely browned.
6
Turn over and cook shell side down for 1 more minute.
7
Place the shallots, Cava and vinegar in a medium non-reactive saucepan.
8
Boil the liquid over high heat until reduced to 2 tablespoons.
9
Whisk in the heavy cream and cook for 1 minute.
10
Reduce heat to medium and add the butter, piece by piece, whisking well after each addition until all has been used.
11
Season with salt and white pepper and add the tarragon.
12
Heat olive oil in a medium saucepan over medium heat.
13
Add onions and cook until soft.
14
Add rice and cook for 2 minutes.
15
Add white wine and cook until completely reduced.
16
Add clam juice or stock and cook until all of the liquid has been absorbed.
17
Add boiling water 1 cup at a time and cook until all liquid has been absorbed by the rice.
18
Repeat until all water is used.
19
Fold in the Salsa Verde and cook until mixture has absorbed most of the liquid.
20
Fold in the herbs and season with salt and pepper, to taste.
21
Preheat oven to 375 degrees F.
22
Place tomatillos and garlic cloves on a baking sheet or small roasting pan, toss with the oil and season with salt and pepper.
23
Roast until the tomatillos are soft about 20 to 30 minutes, depending on the size.
24
Transfer the mixture to a food processor with the herbs and process until smooth.
25
To assemble dish: Spoon risotto onto a plate and top with 1 or 2 lobster halves.
26
Serve the Cava Butter Sauce on the side.

2135

kcal

Calories

195

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 28 ingredients. The key ingredients include: 4 live lobsters (1 1/2 to 2 pounds each), Olive oil, Salt and pepper, 2 shallots, finely chopped, and more.

Yes, Pan Roasted Lobster with Cava Butter Sauce and Salsa Verde Rice falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pan Roasted Lobster with Cava Butter Sauce and Salsa Verde Rice

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