Roast Lobster With Black Truffles And Chardonnay Cream Sa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | Live lobster, about 1 1/2 | |
| pounds | ||
| 2 | T | Butter |
| Salt and freshly ground | ||
| pepper | ||
| 1/2 | oz | Fresh black truffle |
| 1/2 | c | Chardonnay Cream Sauce, made |
| ahead and kept warm |
INSTRUCTIONS
The recipe for Chardonnay Cream Sauce was featured on chef/owner Michael McCarty's Restaurant of the Month feature. Make the Chardonnay Cream Sauce earlier in the day and keep warm by setting the saucepan in a large container of hot, but not boiling water. Put the lobster in a pot and add about 6 inches of cold, salted water. Bring the water to a full boil. Cook the lobster for approximately 5 minutes. Remove lobster, plunge it into cold water to stop the cooking process, and set it on its back. Using a sharp knife cut it down the middle from head to tail. Gently crack the claws using a wooden mallet and remove the meat. Hold the tail open and remove the meat as well. Reserve the lobster shell halves. Cover and refrigerate the lobster for up to 6 hours. To roast the lobster, preheat your oven to 350 degrees F. Replace the pieces of lobster in the shell cavity, brush the lobster meat with butter, sprinkle with salt and pepper, cover with foil and bake for about 5 - 8 minutes, or until heated throughout. To serve, ladle the sauce over the meat and garnish with slivers of fresh truffle. Recipe for Chardonnay Cream Sauce courtesy of Michael McCarty of Michael's Restaurant. http://www.w2.com/docs2/act/food/sugarplums/dinner.html Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 10, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 206
Calories From Fat: 203
Total Fat: 23.1g
Cholesterol: 61.1mg
Sodium: 294mg
Potassium: 17.5mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g