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Lobster In A Pan




Source of Recipe


Markt Restaurant in Manhattan.


List of Ingredients




1-1/4 lb. lobster
2 creamer potatoes, split
Julienne-cut vegetables: leeks, carrots, yellow squash and zucchini
Sliced red onion
1 C white wine (dry Chablis)
olive oil
garlic


Recipe



Split lobster in half length-wise and season with salt and pepper. Place shell-down in a Le Creuset enamel pan along with split potatoes and 1 cup white wine. Cover and place on medium-high fire to simmer. (Will simmer for approximately 2 minutes.)

In a separate saute pan, lightly saute diced garlic in olive oil and add julienne vegetables and red onion.

Saute until tender, but firm. After lobster has simmered two minutes, discard wine, place the vegetables into the pan with the lobster and finish with the Markt's Leffe Blond beurre blanc (recipe below.)

Markt's Leffe Blond beurre blanc sauce:
16 oz. Leffe Blond beer
4 sliced shallots
Fresh seasonal herbs (parsley, thyme....)
1 lb. chilled butter
1/4 C. heavy cream

Lightly saute shallots in a dash of olive oil. Add herbs and beer. Reduce until the mixture is syrupy in texture. Stir in cream and allow to thicken slightly. Gradually whisk in cold cubes of butter until all butter is absorbed into the mixture. Finish with salt and pepper and pass mixture through a fine chinois. (Enough for approximately four lobster in a pan servings.)