2 T. peanut oil

2 shallots (1 1/2 ounces), finely diced

1/4 C. bourbon or cognac

2 or 3 T. dry white wine

6 T. unsalted butter, cut into small pieces and chilled

1 T. finely chopped chervil

1 T. finely chopped fresh chives

Kosher or sea salt

Freshly ground black pepper

 

Preheat the broiler or preheat the oven as hot as possible (500 to 550 degrees F). Position the oven rack in the upper third of the oven. You may need to shorten the cooking time slightly if the broiler rack is close to the heat. Quarter the lobsters, removing the tomalley and the roe if present. Place the pieces of lobster, shell side down, on a plate. Place the tomalley and roe in a small bowl. With a fork, break them into small pieces. Cover. Place a heavy 12-inch sauté pan over the highest heat possible. Allow the pan to heat for 3 to 5 minutes until it becomes extremely hot. Add the oil and heat until it forms a film on the surface of the pan. Slide the lobster pieces, shell side down, into the hot oil. Using tongs, move the pieces in order to evenly sear all the shells. Because the lobster pieces are not flat, you will need to hold them with the tongs and press the shells into the hot oil to accomplish this. The claws need to be seared on only one side. When the shells have all turned bright red, which should take no more than 2 minutes, turn the pieces over. The oil will also have taken on a beautiful red tinge. Add the tomalley and roe to the pan. Place the pan in the oven. If using the broiler, cook for 2 minutes. If using the oven, cook for 3 minutes. The shells should be slightly browned, even a bit charred in places. Remove the pan from the oven and return it to the stove at maximum heat. Turn off the oven and put your plates in to warm. This will take only a minute. WARNING: The handle of the pan will be red-hot and will stay-hot until the dish is complete. To avoid burns. Wear oven mitts from now until the dish is complete. Add the shallots to the fat in the pan and stir. Add the bourbon and ignite. Shake the pan until the flames die down. Add the wine and let the liquid in the pan reduce until the pan is almost dry. Turn heat to low. Quickly remove the pieces of lobster and place, shell side down, on warm plates. I like to “reconstruct” the lobster so that it looks similar to a split lobster. Arrange the claws so that they lean into the center of the lobster. Return the pan to the heat and add the butter, chervil and chives. Swirl or stir the butter in the pan to create a creamy sauce with the pan juices. Season to taste with salt and pepper. Use very little, if any, because the lobster adds its own salt. Spoon the sauce over the lobster pieces and serve at once.

 

Yield:

Calories:

Fat:

Fiber: