Friday, December 28, 2012
Boiled Lobster Tails w/ Herbed Wine Cream Sauce, Corn, & Roasted New Potatoes
Lobster is one of those deals that come about on a whim in our house. It's something we have on occasion when we're feeling like treating ourselves.
And why not treat ourselves in an end of the year celebration? I mean, the world didn't end, so why not celebrate with lobster, right?!
2 cups white wine
1 cup seafood stock
2 cups water
1 onion, roughly chopped
1 carrot, roughly chopped
1 celery stick, roughly chopped
4-5 parsley stems
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon black peppercorns
1/2 teaspoon dried tarragon
4 lobster tails
salt and pepper, to taste
2-4 tablespoons unsalted butter
Herbed Cream Sauce:
1 cup reduced lobster stock (reserved boiling liquid)
1 tablespoon unsalted butter
1 tablespoon flour
1/2 cup heavy whipping cream
2 tablespoons fresh parsley, chopped
2 tablespoons fresh chives, chopped
2 cups frozen or fresh corn, cooked
1 lb. new or red potatoes, quartered
salt and pepper, to taste
2 tablespoons olive oil
Preheat oven to 425 F.
Combine the the potatoes, olive oil, salt, and pepper. Place in a single layer on a baking sheet and bake for about 20-25 minutes, stirring occasionally, until potatoes are a nice golden brown.
In a medium stockpot, combine the wine, seafood stock, water, onion, carrot, celery, parsley stems, bay leaf, thyme, peppercorns, and tarragon. Bring mixture to a boil and add lobster tails. Cook for about 6-8 minutes, or until shells are a bright red color and flesh is just cooked through. Remove the tails and transfer to a cutting board. Carefully cut each lobster tail in half and transfer to a bowl with 2-4 tablespoons unsalted butter. Toss in the butter until well coated, then set aside.
Strain the cooking liquid and reserve about 2 cups. Reduce liquid to about 1 cup.
In a small bowl, combine the flour and the 1 tablespoon of butter to form a paste. Whisk into the reduced stock and bring to a boil. Let mixture slightly thicken, then add heavy whipping cream. Reduce mixture until it is at desired sauce consistency. Stir in parsley and chives and season with salt and pepper, to taste.
To plate, mound the potatoes and corn in the center of the plate. Top with a couple of lobster tail halves. Then top lobster with sauce.
This was definitely delicious! The lobster was naturally buttery and the sauce complimented it very well! Andy has been in the mood for corn lately, so I included that with the simply roasted potatoes and it was both a filling and satisfying weeknight meal!
How do you like to have your lobster?