Lobster tails lucullus

Lobster tails lucullus

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
2 small lobsters
125ml dry white wine

Sauce

Quantity Ingredient
250g butter
170ml white wine
bouquet 1 sprig thyme, 1 sprig marjoram and 1 small bay leaf
170ml cream
salt
freshly ground white pepper
1/2 small carrot, very finely chopped
1/2 small onion, very finely chopped
1/2 small stick celery, very finely chopped

Method

  1. Separate tails from bodies and cut tails lengthways in half. Set tails aside while making the sauce.
  2. Clean lobster bodies (retaining mustard and any roe for another use). Smash bodies and sauté with the mirepoix (chopped carrot, onion and celery) in 60 g butter. Add 170 ml wine, boil over high heat until reduced by half, add herb bouquet and cream and boil until liquid is syrupy. Strain and return liquid to rinsed-out saucepan. Cut remaining butter into about 8 pieces. Bring liquid to simmering point, remove from heat and beat in 2 pieces of butter with a wire whisk. Return to low heat and beat in remaining butter, piece by piece; sauce will thicken to consistency of pouring cream. Season and turn off heat.
  3. Arrange halved tails, meat side upwards, in one layer in a baking dish, pour 125 ml wine around them and cover the dish. Place in a hot oven and steam for 8–10 minutes or until meat turns white. Holding each half-tail in a cloth, prise meat from shells.
  4. Reheat sauce over low heat, whisking constantly; do not allow it to boil. Spoon some sauce onto 4 heated plates, place tail meat on top and spoon a little more sauce over. Serve with steamed rice and snow peas.
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