Final Lobster
RECIPE
55 min

Pan Roasted Maine Lobster

Benjamin Vaschetti By Benjamin Vaschetti, Chef

Not an ounce of lobstery goodness goes to waste.

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Average: 4 (2 votes)

Ingredients For

  • Lobster
    x 2
  • Creme fraiche in a bowl
    Dairy products
    PDO Heavy Crème Fraîche
    1 tsp See the article
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    0.50 lb See the article
  • x 2
  • x 0.50
  • Sel de Guérande
    Sauces & condiments
    Fleur de sel de Guérande sea salt PGI
  • Olive oil and blue background
    Oil & oilseeds
    PDO Vallée des Baux-de-Provence Olive Oil
    1 tbsp See the article

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.

Step 1
  • ©Brake Through Media

    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).

    Step 2
  • ©Brake Through Media

    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.

    Step 3
  • ©Brake Through Media

    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.

    Step 4
  • ©Brake Through Media

    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.

    Step 2
  • ©Brake Through Media

    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.

    Step 1
  • ©Brake Through Media

    Savoy cabbage
    Savoy cabbage
    PDO Heavy Crème Fraîche
    PDO Heavy Crème Fraîche
    See Recipe