Great Food at Home by Mark McEwan

Author:Mark McEwan
Language: eng
Format: mobi, epub
ISBN: 9780143185048
Publisher: Penguin Group (Canada)
Published: 2010-01-06T17:00:00+00:00

Butter-Poached Lobster with

Sautéed Spinach and Shaved Truffle

Of the myriad ways to cook the lobster, none unfailingly delivers such a supple and decadent result as slow-poaching it in beurre monté. Here we present the luxurious dish with its own shell as a serving basket, wilted greens, and—why not?—truffle shavings. SERVES 2

2 live lobsters, about 2½ lb (1.1 kg) each, par-cooked

and shelled (page 237), tail shells and roe reserved

2 tbsp (30 mL) dry vermouth

1 lb (450 g) butter

1 batch wilted spinach or chard (page 180)

1 cup (250 mL) butter sauce (page 229)

Truffle shavings to taste

Turn the lobster tail shells into baskets as described on page 80. Prepare a beurre monté with the vermouth and butter as described on page 8.

Halve the tail meat lengthwise. Finish cooking the lobster tails and claws in the beurre monté for 4 or 5 minutes. Mound the wilted greens at the centre of two warmed plates. Place the lobster shell baskets on top of the greens. Retrieve the tail pieces from the beurre monté and place them back in their shells, but reversed, so that they sit perched on top of them. Place the claws on top of the tails. Froth the butter sauce—adding the reserved roe to the mix if you so choose. Drizzle the sauce all over the lobster and follow with truffle shavings.

Suggested wine: New World Chardonnay

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