Food & Cooking Recipes Ingredients Seafood Recipes Lobsters with Beurre Blanc 3.7 (29) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Ditte Isager Prep Time: 30 mins Total Time: 45 mins Servings: 4 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. Ingredients Coarse salt 2 whole lobsters (1 ¼ pounds each) ½ cup dry white wine ½ cup fresh orange juice (from 2 oranges) 1 shallot, minced (about ¼ cup) 6 whole black peppercorns 1 ½ sticks unsalted butter, cut into tablespoons ⅓ cup cold heavy cream Freshly ground white pepper Fresh lemon juice, plus lemon wedges Directions 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. 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. Whisk cream until soft peaks form. Fold whipped cream into beurre blanc. Season with salt, white pepper, and lemon juice. 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. Cook's Notes Martha uses lobsters that are no heavier than a pound and a quarter, and prefers soft-shell lobsters, which have more tender meat. Print