Campton Place Lobster With White Wine Sauce
Updated August 5, 2015
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
2 live lobsters, about 1 ½ pounds each
Salt to taste if desired
½ cup dry white wine
1 cup heavy cream
2 tablespoons dry vermouth
1 tablespoon plus 4 teaspoons finely chopped shallots
¾ teaspoon finely minced garlic
4 scallions, trimmed
2 ribs heart of celery, trimmed
2 tablespoons butter
⅛ teaspoon cayenne pepper
Freshly ground pepper to taste
1 teaspoon fresh lemon juice
1 teaspoon finely chopped fresh dill
Blue corn cakes (see recipe)
4 dill sprigs for garnish
Nutritional analysis per serving (4 servings)
7 grams carbs; 515 milligrams cholesterol; 565 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 18 grams saturated fat; 30 grams fat; 1 gram trans fat; 2 grams fiber; 1492 milligrams sodium; 59 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Plunge the lobsters headfirst into a large quantity of boiling salted water. Cook for 5 minutes and drain. Pierce the lobsters between the eyes and suspend them head down so that they drain further.
- Step 2
Cut off the claws and tail sections of the lobsters. Crack the shells and remove the meat in whole pieces. Cut the tail lengthwise into 4 equal- size pieces. Leave the claw meat intact.
- Step 3
Meanwhile, combine one-quarter cup of the white wine, the cream, the vermouth, 1 tablespoon of shallots and one-half teaspoon finely minced garlic. Bring to a boil and let cook until the sauce is reduced to about three-quarters of a cup.
- Step 4
Cut the scallions on the bias into 1 ½-inch lengths. Cut the celery on the bias into quarter-inch widths.
- Step 5
Heat the butter in a casserole and add the remaining 4 teaspoons chopped shallots and the remaining quarter teaspoon minced garlic. Add the scallions, celery, lobster pieces and remaining wine. Heat briefly. Pour the sauce over all and bring to a boil. Let simmer until the lobster meat is thoroughly hot. Add the cayenne pepper, salt, pepper, lemon juice and chopped dill.
- Step 6
Arrange 3 or 4 corn cakes on each of four plates. Arrange 2 lobster tail pieces and 1 claw in the center. Spoon an equal portion of the sauce over each serving. Garnish each serving with a dill sprig.
Private Notes