Jaspers Pan Roasted Lobster With Chervil And Chives Recipes

JASPER WHITE'S PAN-ROASTED LOBSTER

Jasper White's Pan-Roasted Lobster image

Provided by Molly O'Neill

Time 30m

Yield 2 generous servings

Number Of Ingredients 9

Ingredients

2 live 1 1/2-to-2-pound lobsters
2 tablespoons peanut oil
2 shallots, minced
1/4 cup bourbon
2 to 3 tablespoons dry white wine
6 tablespoons unsalted butter, cut into small pieces and chilled
1 tablespoon chervil, finely chopped
1 tablespoon chives, finely chopped
Kosher or sea salt and freshly ground black pepper to taste

Steps:

Preheat the oven to 500 degrees. For each lobster, place it on a cutting board, facing you. Place the front tip of a heavy knife in the center of the lobster, near where the carapace meets the tail. In one forceful, swift motion, split the front half of the lobster lengthwise, which will kill it instantly. Turn it around and repeat this motion, splitting the tail and the lobster in half.
Pull the head sac out of both halves. Use fingers or surgical tweezers to remove the intestines. Place the tomalley and roe, if there is any, in a small bowl and use a fork to break it into tiny pieces; cover and refrigerate. With a knife, remove the claws and knuckles by cutting the thin sections where the knuckles meet the body. With the back side of the knife, tap the claws until the shells crack. In another swift, forceful motion, cut the tail from the body on both sides.
Place a heavy 12-inch saute pan over the highest heat possible and heat for 3 to 5 minutes. Add the oil and heat until it forms a film over the bottom of the pan. Slide the lobster sections, shells down, into the hot oil. Using tongs, move the pieces and flatten them to sear all the shells evenly. The claws need to be seared on only one side.
Add the tomalley and roe and stir; place in the oven for 3 minutes. Remove, return to high heat on the stove top, add the shallots and stir. Remove the pan from the heat and add the bourbon; return to the heat, where the bourbon will probably ignite. Cook until the flames die down, add the wine and cook until the pan is almost dry. Reduce the heat to low.
Quickly remove the lobster and place shell-side down on warm plates. Return the pan to low heat, add the butter, chervil and chives and stir until the mixture resembles a creamy sauce, 1 to 2 minutes. Remove from the heat, season with salt and pepper to taste, spoon the sauce over the lobster and serve.

Nutrition Facts : @context http, Calories 671, UnsaturatedFat 22 grams, Carbohydrate 11 grams, Fat 49 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 24 grams, Sodium 734 milligrams, Sugar 5 grams, TransFat 1 gram

JASPER'S PAN-ROASTED LOBSTER

Jasper's Pan-Roasted Lobster image

Provided by Molly O'Neill

Categories dinner, main course

Time 20m

Yield 2 generous main courses

Number Of Ingredients 10

Ingredients

2 live 1 1/2- to 2-pound lobsters
2 tablespoons peanut oil
2 shallots, minced
1/4 cup bourbon
2 to 3 tablespoons dry white wine
6 tablespoons unsalted butter, cut into small pieces and chilled
1 tablespoon chervil, finely chopped
1 tablespoon chives, finely chopped
Kosher or sea salt to taste
Freshly ground black pepper to taste

Steps:

Preheat the oven to 500 degrees. Place a lobster on a cutting board, facing you. Place the front tip of the knife or cleaver in the center of the lobster, near where the carcass meets the tail. In one forceful, swift motion, split the front half of the lobster, which will kill the lobster instantly. Turn the lobster around, and repeat this motion, splitting the tail and the lobster in half.
Pull the head sac out of both halves. Use fingers or surgical tweezers to remove the intestines. Using a knife, cleaver or shears, remove the claws and knuckles by cutting the thin section where the knuckle meets the carcass. With the back side of the knife or cleaver, tap the claws until the shell cracks.
In one swift, forceful motion, cut the head away from the tail on both sides of the lobster, quartering it.
Place the lobster tomalley and roe, if there is any, in a small bowl. Using a fork, break the mass into tiny pieces, cover and refrigerate.
Place a heavy 12-inch saute pan over the highest heat possible, and heat for 3 to 5 minutes. Add the oil, and heat until it forms a film over the bottom of the pan. Slide the lobster, shell side down, into the hot oil. Using tongs, move the pieces and flatten them to sear all the shells evenly. The claws need be seared on only one side.
Add the tomalley and roe; stir, and place in the oven for 3 minutes. Remove, return to high heat on the stove and add the shallots and stir. Remove the pan from the heat, and add the bourbon; return to the heat, where the bourbon will probably ignite. Cook until the flames die down, and then add the wine and cook until all the liquid in the pan is almost dry. Reduce the heat to low.
Quickly remove the lobster, and place, shell side down, on warm plates. Return pan to low heat, add butter, chervil and chives and stir until the mixture resembles a creamy sauce, 1 to 2 minutes. Remove from heat, season with salt and pepper to taste, spoon sauce over lobster and serve.

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