Wednesday, December 23, 2009

Lobster and vanilla, a match made in heaven

Say you want to impress somebody. Your boss, your future wife or just some difficult friends. Try this and you will have your will, at least for the rest of that day. The recipe is for lobster, but from trying I know it is at least just as good with fresh scallops. The recipe comes from our friend Sylvie, but I think she stole it from some unknown hero... lobster with vanilla butter sauce

On the photo the sauce is made with raspberry red wine vinegar, so it looks a bit brownish, follow the recipe and it will look prettier!

6 lobsters of about 300 g each
30 cl white wine
10 cl white wine vinegar
200 g butter
2 spoons of vegetal oil
2 cloves of vanilla
2 lime
salt and peppar

Mix white wine and vinegar in a saucepan. Boil until on average heat until only 2 spoons of liquid remain. Put on the side. Flatten the vanilla cloves, slice open and scrape the pulp out with a knife. Put the pulp on a small plate. Cut the butter in small cubes.

Cut the lobsters in two parts  - the long side. Heat the oven to 270 degrees - very hot.  Put the lobsters in some oil in a oven pan, meat side down. Put them in the oven for 5-6 minutes, turn them once. Add salt and peppar. Keep them in the turned off oven while you finish the sauce.

Heat up the 2 spoonfuls of wine and vinegar reduction on low heat. Add, stirring with conviction, the butter. Add salt and peppar, add the vanilla and a last stir.

Serve the lobsters on hot plates, meat side up with some sauce on top. Leave sauce on the side, decorate with lime slices. Enjoy!

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