RECIPE: White Wine & Butter Poached Lobster w/Spring Vegetables
2 one-pound lobsters, fresh/same day (Chill live lobster thoroughly before cooking)
1 carrot, thicker carrots work best for this
1 small purple potato
1 small zucchini
8 pearl onions, unpeeled & root intact (See a tip for peeling the onions in step 3)
½ cup sugar snap peas
1 small red bell pepper
1 cup oyster mushrooms
1 tablespoon each of butter and grapeseed oil
½ teaspoon lime juice Salt and freshly ground pepper
1 cup dry white wine plus an extra ¼ cup, e.g. a Sauvignon Blanc. (Chill the remaining wine to serve with the final dish)
1 cup water
½ cup butter plus an extra tablespoon
1 tablespoon salt or enough to taste of the sea
1 small shallot, diced
Peel the carrot and purple potato then using a melon baller, cut rounds out of the carrot, potato, and zucchini.
Bring a small pot of water to boil then salt lightly. Boil the carrots and potato until tender, about 8 minutes. Add the zucchini during the last minute. Set aside but reserve the water.
Bring the water back to a boil and add the pearl onions. Boil for 2 minutes then remove from the water. When they are cool enough to touch, peel the skin from the onions – it should come away easily – then trim the root. Reserve the water and reduce to a simmer.
Using a sharp knife, carefully slice the rounded-edge of the sugar snap peas lengthwise. Do not cut all the way through. Open gently to pry the shells apart while keeping the tips intact. Gently simmer the snap peas in the hot water till bright green. They should still be crisp – about 3 minutes. Now you can discard the water.
Slice the bell pepper in lengthwise strips, then slice them in diagonal slices. Cut the stems from the oyster mushrooms.
Heat the butter and oil in a sauté pan over medium heat. Add the mushrooms and bell pepper and cook until tender- about 5 minutes. Add the lime juice and season lightly with salt and pepper.
Bring the 1 cup white wine, water, ½-cup butter and salt to a boil. Boil for 3 to 4 minutes. Reduce the heat slightly and add the lobsters. Cook until the shells are bright red – it should not take longer than 8 minutes. Remove from the lobster from the water and let them rest for 5 minutes.
Remove the lobster tails and legs. Cut the shell away from the tails leaving the meat intact. Trim any uneven meat from where you pulled the tail away from the body and remove any digestive tract. Smash the tail shell in a plastic bag using a meat mallet.
In a sauce pan, heat the 1 tablespoon butter over medium-high heat. Add the tail pieces and the legs. Sauté until fragrant. Reduce the heat and add the wine and the shallot. Cook the sauce until reduced to 3 tablespoons. Strain using a fine-mesh strainer and season to taste.
Rewarm the vegetables and arrange artistically in the center of the plate. Place the lobster tail in the middle of the vegetables and pour a little sauce around the plate. Serve warm and enjoy with the remaining Sauvignon Blanc.