Lobster with Muscat de Beaumes de Venise sauce
Serves 6 as tasting portions
- 750 milliters Muscat de Baaumes de Venise Sauce (see note)
- 5 inch piece ginger root, peeled and sliced thinly
- 5 whole peeled shallots
- 5 whole peeled cloves garlic
- Fleur de Sel (sea salt), to taste
- 1 quart heavy (whipping) cream
- ½ teaspoon ground cumin
- juice of half a lime
Lobster
- 3 lobsters, 1 ¼ to 1½ pounds each
- 3 quarts boiling water with ½ cup sea salt dissolved in it
- 3 quarts iced water with ½ cup sea salt dissolved in it
Garnishes (optional)
3 Vietnamese rice paper skins, cut in half and deep fried and shaped into rounds- lobster roe, oven dried and ground into dust
- 1 cup assorted vegetables, trimmed and blanched as needed, such as haricots vert, shiitake mushroom, chopped tomatoes, or chopped carrots baby cilantro
For the Muscat de Beaumes de Venise Sauce
Combine the wine with the ginger, shallots, garlic and pinch of salt in a large saucepan. Cook over a medium-high heat until it is reduced to 1 cup of liquid. Strain out the ginger, shallots and garlic and discard. Whisk in the cream and the cumin. Bring to a boil and continue cooking until the mixture is reduced to 3 cups. Remove the pan from the heat and stir in the lime juice. Taste and adjust the seasonings. Cover and keep warm.
For the Lobster
Separate the lobsters by twisting off the tails and breaking off the claws at the bodies. Cook the lobster claws for 10 minutes in the boiling, salted water. Remove from pan and place immediately in the salted iced water to stop the cooking. Cook the tails for 6 minutes in the same water and place immediately in the salted iced water. Remove the meat from the shells and cut into pieces.
Presentation
Arrange two or three pieces of lobster for one portion on a plate. Spoon the sauce around and garnish with the fried rice paper skins, lobster roe, vegetables and baby cilantro.
Serve Immediately.
Note: If Muscat de Beaumes de Venise is unavailable, you can substitute a sweet wine such as a sauterne
From Executive Chef/Co-owner of March 405 E. 58th Street (between 1st Avenue & Sutton Place) New York City. Telephone: 212-754-6272
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