Serves: 2 people. Total preparation time: 15 minutes plus 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 all off. Sounds mouthwatering, doesn't it?
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 of white wine
- 1/2 cup of cream
- 2 tablespoons of 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 from the moment the water returns to a boil. Remove the lobsters from the water, drain them, and rinse them under cold water.
- Place the lobsters on their backs on a work surface, split them in half lengthwise, and lightly crack each claw.
- In a large pan, melt 50g of butter and brown the lobster halves chair side down.
- Place the lobsters on a baking sheet, breast side up. Season with salt and pepper and drizzle with the remaining butter. Bake for 10 minutes.
- Meanwhile, in a small saucepan, melt the remaining butter over medium heat. Add the chopped shallots and sauté until softened.
- Pour the white wine into the casserole dish and simmer until the wine has reduced by half.
- Add the cream and simmer for another 5 minutes. Season with salt, a pinch of cayenne pepper, and 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 makes you want to lick your fingers.
Yum! Absolutely!
