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Valentine's Day: Roast Lobster with Meyer Lemon Butter

Source of Recipe


From "Williams-Sonoma Complete Entertaining Cookbook"



List of Ingredients



• 2 tsp minced shallot
  
• 2 tsp finely chopped fresh tarragon
  
• 2 Tbsp tarragon wine vinegar
  
• ½ tsp grated Meyer lemon zest or regular lemon zest
  
• 1 Tbsp fresh lemon juice (or 2 tsp fresh regular lemon juice plus 1 tsp orange juice)
  
• ¼ cup unsalted butter, at room temperature
  
• Salt and freshly ground pepper, to taste
  
• 1 live Atlantic (Maine) lobster, about 1½ pounds
  






Instructions



1. Place the shallot, tarragon and vinegar in a small saucepan and cook over high heat to reduce until the liquid is almost totally evaporated and syrupy. Stir in the lemon zest and juice. Let cool, then beat this mixture into the butter. Season to taste with salt and pepper. The butter may be made ahead and refrigerated, covered, up to 1 day.
   
   
2. Bring a large pot of salted water to a boil, drop in the lobster and cook, covered, for 7 to 8 minutes. Plunge the lobster into cold water. Cut the lobster in half lengthwise and remove the meat from the body and claws; clean and reserve the body shell halves. Cut all the lobster meat into bite-size pieces and replace it in the body shell halves. Cover tightly and refrigerate up to 8 hours.
   
   
3. To roast:
   Let the lobsters and the lemon butter come to room temperature; preheat oven to 350° F. Spread the butter over the lobster meat, cover loosely with aluminum foil, and bake until heated through, about 8 minutes. Serve at once.