Lobsters In Bourbon Flavored White Butter Sauce Recipes

LOBSTER WITH WHITE CHOCOLATE VANILLA BOURBON SAUCE

Steps:

• For the lobster: Bring a large pot of water to a boil.
• Add the lobsters and cook until cooked through, 8 to 10 minutes. Remove from the boiling water and allow to cool to the touch.
• For the leek sauce: Saute the leeks in the butter in a 12-inch cast-iron pan over medium heat until tender but still green in color, about 5 minutes. Add the whipping cream. Season with salt and pepper and reduce at a low boil until the liquid almost evaporates and a thick sauce forms. Reserve, keeping warm.
• Back to the lobster: Break the lobster down into its parts-claws, tail and body. Remove the meat from the claws and tail, and reserve. Break the bodies down into smaller pieces.
• Add the broken down pieces to a 12-inch cast-iron pan (reserve the tail and claw meat) along with the butter, celery and onions and heat over medium-high heat. Cook until the celery and onions have softened, about 5 minutes. Deglaze with the bourbon and white wine. Add the heavy cream and 1 cup water and allow to reduce for about 7 minutes. Carefully pour the mixture into a blender, shells and all, and blend until fully combined.
• For the leek sauce: Pour the lobster mixture through a chinois or very fine mesh strainer into the sauteed leeks. Add the scraped vanilla and bourbon and stir to combine. Taste and adjust the seasoning. Just before serving, mount the sauce with the white chocolate, stirring until just melted.
• Slice the tail meat into medallions. Put all the lobster in the bottom of a wide serving bowl. Top with the sauce.

LOBSTERS IN BOURBON-FLAVORED WHITE BUTTER SAUCE

Steps:

• Place each lobster on a flat surface and plunge a sharp, heavy knife into the midsection where the tail joins the body. Cut off the tails of the lobsters, cutting crosswise at the point where the tail is attached to the main body of the lobsters. Set aside.
• Cut the main body of each lobster in half lengthwise. Cut or break off the claws at the point where they are joined to the bodies. Reserve in a small bowl any liquid that flows from the lobsters as they are prepared. Scoop out the tomalley and so on from the main bodies and add this to the lobster liquid. Set aside. Set the solid pieces of lobster aside.
• Heat a large, heavy-duty skillet over high heat until it is almost smoking. Add the oil and the moment that it is hot, add the solid lobster pieces. Do not add the tomalley and liquid. Cook, stirring the pieces around, about two minutes, then sprinkle with salt and pepper. Add one tablespoon of the bourbon and remove from the heat. Stir all over the bottom. Turn the heat to high and add the water. Bring to the boil and cook over high heat for about three minutes.
• Using a pair of tongs, remove the tail and claws. When these pieces are cool enough to handle, crack the shells and remove the meat, which will not be fully cooked at this point. Let the main body portions continue to cook in the skillet.
• As you remove the tail and claw meat, return the empty shells to the skillet. If any liquid has accumulated around the lobster pieces, add this to the skillet. Continue cooking over high heat, stirring the shells around, about 10 minutes.
• Line another skillet with a fine sieve, preferably of the sort known in French kitchens as a chinois. Pour the mixture into the sieve and press the solids to extract as much liquid as possible from the shells. Discard the shells. There should be about two and one-third cups of liquid. Add the shallots to this liquid and bring to the boil. Cook over high heat about five minutes. Hold a sieve over the mixture and pour in the reserved lobster liquid and tomalley mixture. Put the drained tomalley into a small bowl. Set aside. Simmer the liquid in the skillet until it is reduced to about one and one-half cups.
• Add two tablespoons of softened butter and the remaining one tablespoon of bourbon. Beat briskly with a fork to blend thoroughly.
• Preheat the oven to 400 degrees.
• Add the remaining half pound of butter to the one and one-half cups of simmering liquid, stirring rapidly, until the sauce is slightly thickened. Add the tomalley mixture, stirring. Cook about two minutes and put the sauce through a fine sieve.
• Pour this sauce into a saucepan and heat gently.
• Arrange the lobster pieces neatly in one layer in a baking dish. Spoon a thin layer of the sauce over the lobster pieces and place the dish in the oven. Bake briefly, about five minutes, just enough to heat through. Serve the lobster with a garnish of a green herb, such as chervil. Serve the remaining sauce on the side.

LOBSTER WITH LEMON & HERB BUTTER SAUCE

Steps:

• To make the sauce, warm the lemon juice in a small saucepan. Add the butter, a few cubes at a time, swirling them into the lemon juice over a very low heat to melt them, adding a few more pieces until all the butter is used. Take the sauce off the heat, season to taste and keep warm.
• To make the salad, gently toss the rocket, avocado and lobster meat together. Dress with the lemon juice and olive oil, and toss again until everything is mixed and coated.
• To serve, stir the herbs through the sauce and pour into a ramekin or small bowl. Put the sauce on a plate and pile the large chunks of lobster meat on one side and the salad on the other. Bring the plate to the table to share - dip the tail meat, claws and crusty bread into the sauce.

JASPER WHITE'S PAN-ROASTED LOBSTER

Steps:

• Preheat the oven to 500 degrees. For each lobster, place it on a cutting board, facing you. Place the front tip of a heavy knife in the center of the lobster, near where the carapace meets the tail. In one forceful, swift motion, split the front half of the lobster lengthwise, which will kill it instantly. Turn it around and repeat this motion, splitting the tail and the lobster in half.
• Pull the head sac out of both halves. Use fingers or surgical tweezers to remove the intestines. Place the tomalley and roe, if there is any, in a small bowl and use a fork to break it into tiny pieces; cover and refrigerate. With a knife, remove the claws and knuckles by cutting the thin sections where the knuckles meet the body. With the back side of the knife, tap the claws until the shells crack. In another swift, forceful motion, cut the tail from the body on both sides.
• Place a heavy 12-inch saute pan over the highest heat possible and heat for 3 to 5 minutes. Add the oil and heat until it forms a film over the bottom of the pan. Slide the lobster sections, shells down, into the hot oil. Using tongs, move the pieces and flatten them to sear all the shells evenly. The claws need to be seared on only one side.
• Add the tomalley and roe and stir; place in the oven for 3 minutes. Remove, return to high heat on the stove top, add the shallots and stir. Remove the pan from the heat and add the bourbon; return to the heat, where the bourbon will probably ignite. Cook until the flames die down, add the wine and cook until the pan is almost dry. Reduce the heat to low.
• Quickly remove the lobster and place shell-side down on warm plates. Return the pan to low heat, add the butter, chervil and chives and stir until the mixture resembles a creamy sauce, 1 to 2 minutes. Remove from the heat, season with salt and pepper to taste, spoon the sauce over the lobster and serve.

ROAST MAINE LOBSTER WITH BOURBON AND BROWN BUTTER

Steps:

• Preheat the oven to 450 degrees.
• Split the lobsters lengthwise. Discard the sac in the head, leaving the tomalley, and slightly crack the claws. Season the 4 lobster halves with salt and pepper.
• Heat an ovenproof saute or baking pan over high heat on the stove, until the pan is very hot. Add the olive oil. Place the lobster halves in the hot pan, shell side down, and cook until the shells turn red, about 2 minutes.
• Remove the pan from the heat and sprinkle the bourbon over the lobsters. Spread 4 tablespoons of the butter evenly over the exposed lobster meat in the tails and put a little in the head cavities. Place the pan in the oven and roast until the tail meat is white and no longer translucent, about 10 to 12 minutes. Do not overcook. Remove and place the 4 lobster halves on 2 plates.
• Return the pan to the stove and heat over high heat. Add the remaining butter and the shallots. Stir well, scraping up the caramelized lobster juices in the pan. Cook until the shallots are soft and the butter turns brown. Add the parsley and the lemon juice, stir well and remove immediately. Pour the sauce over the lobster and serve.

SAVORY BOURBON BUTTER

Steps:

• Melt 3 tablespoons butter in a small saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes.
• Add shallot and garlic and saute until soft, about 5 minutes. Whisk in bourbon until combined, then cook until reduced, 2 to 3 minutes. Remove from the stove and cool to room temperature, about 10 minutes.
• Combine remaining 3 sticks plus 5 tablespoons butter, parsley, and lemon zest in a mixing bowl. Add cooled bourbon-butter mixture and beat with an electric mixer until smooth. Season with salt.
• Transfer butter to a sheet of waxed paper and roll into a log. Refrigerate until fully chilled, 2 to 3 hours. Use as desired.