Lobsters with Beurre Blanc


  • ½ cup dry white wine
  • ½ cup fresh orange juice (from 2 oranges)
  • 1 shallot, minced (about ¼ cup)
  • Coarse salt
  • 2 whole lobsters (1 ¼ pounds each)
  • 6 whole black peppercorns
  • 1 ½ sticks unsalted butter, cut into tablespoons
  • + 3 more ingredients
    • 1/3 cup cold heavy cream
    • Freshly ground white pepper
    • Fresh lemon juice, plus lemon wedges

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 sh...

View full recipe at SpringPad


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