We decided to cook lobster at home. We purchased Butter
Poached Lobster Tails from Lobster Gram in Maine. They airfreight it overnight.
We found a recipe for Butter Poached Lobster Over Leeks in Food and Wine
Magazine. We invited Scott and Bea over for dinner.
We started with a Tomato Salad with Burrata Cheese and
Balsamic Vinegar. The dish is VERY rich. I think I still prefer the lobster at
Newport Can Tang!
Butter Poached Lobster Over Leeks
Food and Wine Magazine
1 stick
(4 ounces) unsalted butter
4 large
leeks, white and tender green parts, halved lengthwise and thinly sliced
crosswise
¼ cup
dry white wine
1 tablespoon
finely chopped tarragon, plus 1/4 cup leaves
1 cup
heavy cream
Salt and freshly ground pepper
1 medium
beet, peeled and coarsely shredded
teaspoon fresh lemon juice
tablespoons water
1 pound
cooked lobster meat (from three 1 1/2-pound lobsters)
1 pound
capellini
In a large saucepan, melt 3 tablespoons of the butter. Add
the leeks and cook over moderate heat, stirring occasionally, until just
tender, about 5 minutes. Add the wine and chopped tarragon and cook until the
wine evaporates, 2 to 3 minutes. Add the cream and season with salt and pepper.
Cover partially and cook over low heat until the cream is slightly reduced,
about 10 minutes. Scrape the mixture into a blender and puree until smooth.
Return the creamy leek sauce to the saucepan and season with salt and pepper.
Cover and keep warm.
Melt 1 tablespoon of the butter in a small skillet. Add the
shredded beet, season with salt and pepper and cook over moderately high heat,
stirring constantly, until tender, about 8 minutes. Stir in the lemon juice.
In a medium saucepan, melt the remaining 4 tablespoons of
butter in the water over moderately low heat whisking constantly. Add the
lobster meat and cook just until heated through, 1 to 2 minutes. Keep warm.
Meanwhile, cook the pasta in a large pot of boiling salted
water until barely al dente. Drain, reserving 1 cup of the pasta cooking water.
Return the pasta to the pot and add the leek sauce-reserved pasta water and the
butter from the lobster; season with salt and pepper and toss to coat.
Transfer
the pasta to plates or shallow bowls and top with the lobster meat. Garnish
with the beets and tarragon leaves and serve at once.
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