Final Lobster
55 min
Average: 4 (2 votes)

Pan Roasted Maine Lobster

Not an ounce of lobstery goodness goes to waste.

Preparation time

10 min

Ingredients For

  • Lobster
    Maine Lobster
    x 2
  • Creme fraiche in a bowl
    Isigny Crème Fraîche & Bresse Crème Fraîche PDO
  • Butter
    Charentes-Poitou Butter PDO
  • x 2
  • x 0.50
  • Sel de Guérande
    Fleur de sel de Guérande sea salt PGI
  • Olive oil and blue background
    Vallée des Baux-de-Provence Olive Oil PDO

Preparation

1

Using the tip of a knife, pierce the heads of the lobsters and cut the bodies in half lengthwise. Remove and discard the stomach. Remove and reserve the roe (if any). Remove the legs, claws, and knuckles from the body and refrigerate.

© ©Brake Through Media

2

Gently whisk the heavy cream with any roe (pass it through a strainer first) in a small mixing bowl. (If there’s no roe just omit). Season the flesh side of the lobster bodies with the salt and pepper and then brush with the roe cream (or just plain cream).

© ©Brake Through Media

3

Blanch 1 c. of the tarragon in a small pot of boiling salted water for 10 seconds. Shock in a bowl of ice water, remove from the water, and transfer to a blender. Blend on high speed with 1 tbsp. of the ice water to make a puree. Strain through a strainer. Using a rubber spatula, combine the tarragon puree with the butter, smoked paprika, salt, and lemon juice until fully emulsified. Chop the remaining 1 tbsp. tarragon and fold it into the butter.

© ©Brake Through Media

4

Bring a large pot of salted water to a boil. Add the lobster knuckles and claws to the boiling water and cook for 4 minutes. Remove from the water. When cool enough to handle, remove the meat from the shells with a pair of scissors.

© ©Brake Through Media

5

Heat the butter in a large sauté pan over medium heat until it begins to foam. Add the lobster bodies, flesh side down, and sauté for 2 minutes. Flip the lobsters and cook, basting with the butter, for 1 minute. Add the warm knuckles and claws and some tarragon sprigs to the pan and squeeze fresh lemon juice over the lobsters.

© ©Brake Through Media

6

Spoon a couple tbsp. of the tarragon butter into the head of each lobster half. Divide the lobster between plates. Finely slice the radishes with a mandoline. Garnish the plates with the radishes, tarragon sprigs, and lemon wedges. Drizzle with the oil.

© ©Brake Through Media

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