Pan Roasted Lobster For A Crowd | Food & Wine Cooks

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

lobster

💰Cheaper: crab

Crab is often more affordable and has a similar texture.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

white wine

💰Cheaper: chicken broth

Chicken broth can add flavor without the cost of wine.

Dispatch the lobsters and separate the body from the tail.

Remove the claws from the body and crack them for easier eating.

Place the cracked claws in the fridge while making the sauce.

Melt a couple tablespoons of butter in a saucepan for the beurre blanc sauce.

Add shallots to the melted butter and reduce the mixture.

Pour in Muscadet white wine and cook down until the shallots just poke out above the liquid.

Add cold cubed butter to the sauce bit by bit, whisking until smooth and creamy.

Finish the sauce with a squeeze of fresh lemon juice and about a teaspoon of salt.

Roast the lobsters for about five minutes, turning each piece over.

Drizzle bourbon over the lobsters for a flambe effect.

Pour off the drippings into a pan and place cooked lobster on top of cooked pasta.

Add the lobster roe to the hot pan and stir until it turns pink.

Incorporate the beurre blanc sauce into the pan and turn off the heat.

Serve the lobster on a platter over pasta with sauce, ensuring it's well coated.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens