Feb 01 2010
I Scream! You Scream! We all Scream for Lobster!
Lifted from the IrascibleChef Blog http://www.irasciblechef.com/you-scream-we-…am-for-lobster/
I have got to apologize upfront. I am so so sorry! Sorry you didn’t get to taste the amazing lobster dinner I had the other night! I still get shivers when I think about it!
Broiled Lobster tail with a lemon, vanilla bean, and cardamon infused beurre blanc.
Served with wilted baby spinach sauteed with garlic and bacon and glazed carrots reduced in kahlua and brown sugar.
The lemony beurre blanc was balanced with just the right amount of vanilla bean so that the lobster flavor and texture remained the star!
Broiled to PERFECTION, plump, moist, yet still complimented by all the subtleness of the vanilla bean and cardamon, and contrasted by the tartness of the lemon butter sauce… The flavors exploded like a symphony in your mouth soothing your very soul. Oh, it was fantastic!
Ingredients and instructions for broiled lobster beurre blanc:
- Lobster tail split and brushed cleaned with butter, lemon, and broiled
- Beurre blanc—standard white wine beurre blanc with lemon, Vanilla bean, and cardamon in the reduction.
- Garnished with lemon and orange zest.
Ingredients and instructions for the glazed carrots in Kahlua:
- Carrots cut into planks, olive oil, onion, garlic, Kahlua, and brown sugar, FC S&P
Ingredients and instructions for the wilted spinach:
- Spinach, garlic, crispy crunchy bacon, olive oil and FC S&P
