Serving: 2 people Total preparation time: 15 minutes with 30 minutes of refrigeration
To accompany this recipe, perfect for lobster season, imagine grilled asparagus and garlic-roasted potatoes. Add a glass of dry white wine to top it off. Sounds mouthwatering, right?
INGREDIENTS
- 2 lobsters (or more depending on the number of guests)
- Coarse salt
- 200 g of butter
- 2 shallots, peeled and finely chopped
- 1/2 cup white wine
- 1/2 cup cream
- 2 tbsp. Appalachian truffle flavored oil
- Salt and pepper
- Cayenne pepper
INSTRUCTIONS
- Preheat oven to 410°F.
- In a large pot, bring water to a boil with coarse salt. Plunge the lobsters into the boiling water and cook for 4 minutes until the water returns to a boil. Remove the lobsters from the water, drain them, and rinse them under cold water.
- On a work surface, place the lobsters on their backs and split them in two lengthwise, breaking each claw slightly.
- In a large frying pan, melt 50g of butter and brown the lobster halves on the seat side.
- Place the lobsters on a baking sheet, sear side up. Season with salt and pepper and drizzle with the remaining butter. Bake for 10 minutes.
- Meanwhile, in a small casserole dish, melt the remaining butter over medium heat. Add the chopped shallots and cook until softened.
- Pour the white wine into the casserole dish and simmer until the wine is reduced by half.
- Add the cream and simmer for another 5 minutes. Season with salt, a pinch of cayenne pepper, and the Appalachian truffle-flavored oil.
- Remove the lobsters from the oven and let them rest for 5 minutes. Serve the lobsters with the creamy sauce.
This recipe celebrates the delicacy of lobsters with a creamy truffle sauce that's finger-licking good.
Yum! All the way!
