Get cracking, literally…it’s lobster season!
While there are many ways to enjoy the sweet meat of lobster at home, transport your family to the French Riviera with our summer recipe featuring the classic French butter sauce, beurre blanc.
Beurre blanc, or “white butter,” is rich and creamy, and most importantly, not greasy. The key to making this sauce is twofold: first, use very low heat when adding butter to the wine reduction; and second, the butter must be cold.
Serve over steamed lobster tails as an appetizer for four, or as a main for two with steamed rice and green vegetables.
Preparation time: 15 minutes
Cook time: 4-6 minutes
- 4 (6 ounce) lobster tails
- 1 large shallot, peeled and roughly chopped (1/3 cup)
- ½ cup white wine
- 2 tablespoons white wine or champagne vinegar
- 8 ounces cold unsalted butter, cut into one-inch cubes
- 1 teaspoon lemon juice
- 2 tablespoons finely chopped tarragon leaves
- ¾ teaspoon kosher salt
- Rinse the tarragon under cold water and pat dry with paper towel. Remove the stems from the tarragon and finely chop the leaves. Trim both ends of the shallot with a small knife, remove the peel, and finely chop into 1/8-inch pieces.
- In a two to three-quart pot, add the wine, shallots, and vinegar over medium heat. Allow the mixture to simmer and reduce until there is only 1 tablespoon of liquid left. Turn the heat on low and add half of the butter to the pot. Whisk the butter constantly. Once half of the butter is melted, add the remaining butter and continue to whisk until melted. Remove from the stove and strain the sauce. Whisk in the salt, lemon juice, and tarragon.
- Choose a lobster pot large enough to allow steam to circulate between the lobster tails. Fill the bottom pot with two inches of water. Place the steaming basket into the pot, cover, and bring to a boil over high heat. Add the lobster tails to the steaming basket, leaving two inches between each tail, cover, and cook for four minutes.
- Instead of a lobster pot, you can also use a large pot and colander to steam.
- Remove the tails from the pot and place them on a cutting board. Using a large knife, split the tails in half lengthwise and serve with the butter sauce.