Roast lobster with truffled potatoes and tarragon butter sauce

Roast lobster with truffled potatoes and tarragon butter sauce

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
2 lobsters, each about 1 kg
1 lemon
4 tablespoons olive oil
1 shallot
1 small carrot
1/2 fennel bulb
1/2 bunch tarragon
3 tablespoons white wine
1 tablespoon pernod
75ml Chicken and veal stock
1 quantity Mashed potatoes, using double cream in place of milk
a few drops truffle oil
100g unsalted butter
a few shavings of black truffle, (optional)
salt
cayenne pepper
ground white pepper

Method

  1. Prepare and cook the lobsters, but reduce the cooking time to 4 minutes per 500 g (to part-cook them, as they will be finished in the oven). Once cooked, plunge the lobsters into a bowl of ice to cool quickly.
  2. Once the lobsters are cool, after about 10 minutes, drain them well. Extract the meat from the shells, taking care not to break it up, as it will not be fully cooked. Divide the tail meat in half and discard the intestine; discard the stomach sac from the head. Extract the meat from the claws. Put all of the lobster meat to one side. Heat the oven to 230ºC.
  3. Juice the lemon and put ½ tablespoon juice in a medium to large bowl with 3 tablespoons olive oil, a very small pinch of cayenne pepper and a small pinch of salt. Set aside.
  4. Halve, peel and finely dice the shallot. Peel the carrot, trim the fennel, and cut both into fine dice, the same size as the shallot (you need about 1 tablespoon of each).
  5. To make the sauce, heat ½ tablespoon olive oil in a small saucepan over a low heat. Add the shallot, carrot, fennel and a few tarragon stalks and cook gently for 1–2 minutes. Add the wine and Pernod and reduce by half, then add the stock, increase the heat and reduce by half again, until you have about 50 ml liquid left.
  6. Meanwhile, reheat the mash, adding the truffle oil. Keep warm.
  7. To finish the sauce, remove and discard the tarragon stalks and cut the butter into small pieces. Reduce the heat to low and whisk the butter into the sauce reduction, a piece at a time, allowing each piece to be dispersed fully into the base before adding the next. The sauce should become creamy in texture and consistency. Don’t let it heat too much or it will split; keep warm.
  8. Put the remaining ½ tablespoon olive oil in a shallow roasting tin and heat in the oven until very hot. Put the large pieces of lobster meat into the bowl with the lemon, oil and cayenne and turn to coat evenly. Transfer to the roasting tin in the oven and roast for 3–4 minutes, or until cooked and the lobster has taken on a little colour and roasted flavour.
  9. Add any remaining small pieces of lobster meat to the mash with a few shavings of truffle, if using, and stir through; it should be a soft consistency, not too firm.
  10. Chop enough tarragon leaves to give you ½ tablespoon, add most of it to the sauce and adjust the seasoning with lemon juice, salt, cayenne and white pepper. Add more tarragon to taste, if necessary. Remove the lobster from the oven.
  11. Spoon a little of the truffle and lobster mash onto 4 plates. Divide the lobster between the plates, giving the meat from half a tail and a claw to each person. Spoon a little of the tarragon butter sauce over the lobster. Serve with steamed asparagus spears or some mâche scattered around the plate.

Variation

  • Roast lobster with truffled potatoes and basil butter sauce: Replace the tarragon and fennel with basil and leek.
Tags:
Leiths School of food and wine
cookery course
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