Prince Edward Island Lobster With Muscat Beaumes-De-Venise Sauce

1. 1

   For the sauce, combine Beaumes-de-Venise, ginger, shallots and garlic, and cook to reduce to 1 cup.

2. 2

   Whisk in cumin and 1 quart cream; return to heat, and reduce to 3 cups.

3. 3

   Remove from heat, and strain to remove solids.

4. 4

   Season with salt and lime juice to taste, and keep warm.

5. 5

   In large stockpot, combine 3 quarts water with 1/2 cup sea salt.

6. 6

   Place over high heat, and bring to a boil.

7. 7

   Meanwhile, fill a large bowl with 3 quarts water and ice, and add 1/2 cup sea salt.

8. 8

   Set aside.

9. 9

   Kill each lobster by placing the tip of sharp knife on top of the head behind the eyes and striking it down with a kitchen mallet.

10. 10

    Twist off the tails, and break off the claws (with knuckles) at the bodies.

11. 11

    Add claws to pot.

12. 12

    After 4 minutes, add tails, and continue to boil 6 minutes longer.

13. 13

    Using tongs or slotted spoon, transfer claws and tails to ice water to stop the cooking.

14. 14

    Remove meat from shells, and cut meat into bite-size pieces.

15. 15

    Set aside.

16. 16

    In a small saucepan over low heat, melt butter.

17. 17

    Add remaining cream, and mix well.

18. 18

    Season with sea salt to taste.

19. 19

    Bring to a bare simmer, and then add lobster to heat through.

20. 20

    To serve, remove lobster from butter-cream mixture, and place an equal portion of lobster on each of four plates.

21. 21

    Spoon Beaumes-de-Venise sauce around, and garnish with baby cilantro.

* Per serving · 4 servings · Values may vary.