Prep 30 mins
Cook 15 mins
Beurre blanc, the classic French butter sauce, is wonderful spooned over lobsters. This version gets a hint of sweetness from the addition of fresh orange juice.
- 2 whole lobsters (1-1/4 pounds each)
- 1⁄4 cup salt
- 1⁄2 cup dry white wine
- 1⁄2 cup fresh orange juice (from 2 oranges)
- 1 shallot, minced (about 1/4 cup)
- 6 whole black peppercorns
- 3⁄4 cup unsalted butter, cut into tablespoons
- 1⁄2 cup cold heavy cream
- salt and white pepper, to taste
- fresh lemon juice
- lemon wedge
- Fill a large pot two-thirds full with water. Add salt. Bring to a boil. Add lobsters, and cook until bright red and almost cooked through, 5-6 minutes. Transfer to a plate using tongs, and let stand until cool enough to handle. Cut each in half lengthwise using a knife or kitchen s hears. Remove head sac, green tomalley, intestine, and any coral; transfer lobsters to a rimmed baking sheet.
- Bring white wine, orange juice, shallot, and peppercorns to a boil in a medium skillet over high heat. Cook until reduced to 1/4 cup, about 6 minutes. Strain mixture; return liquid to skillet (you should have about 3 tablespoons). Reduce heat to low. Whisk in butter; 1 tablespoon at a time, until thick and smooth. Remove from heat.
- Whisk cream until soft peaks form. Fold whipped cream into beurre blanc. Season with salt, white pepper, and lemon juice.
- Heat broiler. Spoon half the beurre blanc over lobsters. Scatter lemons around lobsters. Broil until beurre blanc is bubbling and lobsters are cooked through, about 2 minutes. Remove from oven. Spoon remaining beurre blanc over lobsters. Serve with lemons.