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Lobsters with Beurre Blanc

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.

  • prep: 30 mins
    total time: 45 mins
  • servings: 4
Photography: Ditte Isager

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Ingredients

  • Coarse salt
  • 2 whole lobsters (1 1/4 pounds each)
  • 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
  • 1 1/2 sticks unsalted butter, cut into tablespoons
  • 1/3 cup cold heavy cream
  • Freshly ground white pepper
  • Fresh lemon juice, plus lemon wedges

Cook's Note

Martha uses lobsters that are no heavier than a pound and a quarter, and prefers soft-shell lobsters, which have more tender meat.

Directions

  1. Step 1

    Fill a large pot two-thirds full with water. Add 1/4 cup salt. Bring to a boil. Add lobsters, and cook until bright red and almost cooked through, 5 to 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 shears. Remove head sac, green tomalley, intestine, and any coral; transfer lobsters to a rimmed baking sheet.

  2. Step 2

    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.

  3. Step 3

    Whisk cream until soft peaks form. Fold whipped cream into beurre blanc. Season with salt, white pepper, and lemon juice.

  4. Step 4

    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.

Source
Martha Stewart Living, June 2011

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