This is a proper French culinary experience where every bit of the lobster is used. The roe and tarragon butter are rich and creamy, this is a luxurious meal from start to finish. Whether you’re looking to impress at a dinner party or indulge at home, this recipe brings French finesse to your table. Not an ounce of lobstery goodness goes to waste.
Wine Pairing for Pan Roasted Lobster à la Française
Add to your experience by pairing with the right wine. A dry white wine like Chablis or Sancerre will cut through the richness of the tarragon butter and the sweetness of the lobster. If you prefer bubbles, a brut Champagne is also a great choice, the acidity will balance the roe and butter.
How to Cook Live Lobster
Chill live lobster in the freezer for 15-20 minutes to make handling easier. Use a sharp knife to split the lobster in half lengthwise, starting at the head. Remove the stomach and gills and rinse under cold water.
Sustainability and Sourcing: Buy Your Lobster Responsibly
Look for sustainably sourced lobster with certifications like the Marine Stewardship Council (MSC) label. Buying local and responsibly caught seafood helps marine life and sustainable fishing.
Lobster Nutritional Benefits
Lobster is a low fat protein source loaded with zinc, selenium and omega 3 fatty acids. It's a heart-healthy option that’s also good for your immune system and overall wellness.
Leftovers: What to Do with Extra Lobster
Turn leftover lobster into a bisque, pasta dish or lobster roll. You can also add your leftovers to a salad or make a delicious lobster risotto for another meal.
Tarragon in French Cooking
Tarragon is a staple of French cuisine, known for its subtle anise flavour. It pairs well with seafood, as it adds depth and a slight sweetness to dishes. Use in sauces, dressings and soups for a touch of French sophistication.
A Note on Using Lobster Roe
Lobster roe (also known as coral) can be used to add flavour to dishes. Mix it into butter for a savoury spread, use as a garnish or blend it into sauces for added depth and colour.
準備に必要な時間
10分
材料 For
作り方
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.
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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).
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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 fine sieve. 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.
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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.
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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.
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6
Spoon a couple tbsp. of the tarragon butter into the head of each lobster half. Divide the lobster between the plates. Finely slice the radishes with a mandoline. Garnish the plates with the radishes, tarragon sprigs, and lemon wedges. Finally, drizzle with the oil.
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