Prince Edward Island Lobster With Muscat Beaumes-De-Venise Sauce

Name: Prince Edward Island Lobster With Muscat Beaumes-De-Venise Sauce
Total time: 1 h 50 min
Yield: 6 large appetizers
Ingredients: 1 large bottle Muscat Beaumes-de-Venise (750 milliliters); 1 5-inch piece thinly sliced ginger; 5 shallots, halved; 5 cloves garlic, halved; 1/2 teaspoon ground cumin; 1 quart plus 2 tablespoons heavy cream (40 percent, if possible); 1 cup sea salt, plus extra to season; Juice of 1/2 lime, or to taste; 3 lobsters, 1 1/4 to 1 1/2 pounds each; 1/2 pound (2 sticks) unsalted butter; 6 tablespoons baby cilantro leaves

Recipe from Wayne Nish

Adapted by Marian Burros

Total Time: 1 hour 50 minutes
Rating: (0)
Comments: Read comments

The chef Wayne Nish shared this recipe with The New York Times in 1999 to accompany a story about baby cilantro. A bottle of Muscat Beaumes-de-Venise provides the base for this sauce. Mr. Nish said he liked to use baby cilantro "in places where fully grown cilantro would overwhelm everything else." For a flavor as delicate as lobster's, he said, "it adds a spike of brightness." —Marian Burros

Featured in: Baby Cilantro Comes of Age

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Ingredients

Yield:6 large appetizers

1large bottle Muscat Beaumes-de-Venise (750 milliliters)
15-inch piece thinly sliced ginger
5shallots, halved
5cloves garlic, halved
½teaspoon ground cumin
1quart plus 2 tablespoons heavy cream (40 percent, if possible)
1cup sea salt, plus extra to season
Juice of ½ lime, or to taste
3lobsters, 1¼ to 1½ pounds each
½pound (2 sticks) unsalted butter
6tablespoons baby cilantro leaves

Ingredient Substitution Guide

Preparation

Step 1
For the sauce, combine Beaumes-de-Venise, ginger, shallots and garlic, and cook to reduce to 1 cup. Whisk in cumin and 1 quart cream; return to heat, and reduce to 3 cups. Remove from heat, and strain to remove solids. Season with salt and lime juice to taste, and keep warm.
Step 2
In large stockpot, combine 3 quarts water with ½ cup sea salt. Place over high heat, and bring to a boil. Meanwhile, fill a large bowl with 3 quarts water and ice, and add ½ cup sea salt. Set aside.
Step 3
Kill each lobster by placing the tip of sharp knife on top of the head behind the eyes and striking it down with a kitchen mallet. Twist off the tails, and break off the claws (with knuckles) at the bodies.
Step 4
Add claws to pot. After 4 minutes, add tails, and continue to boil 6 minutes longer. Using tongs or slotted spoon, transfer claws and tails to ice water to stop the cooking.
Step 5
Remove meat from shells, and cut meat into bite-size pieces. Set aside.
Step 6
In a small saucepan over low heat, melt butter. Add remaining cream, and mix well. Season with sea salt to taste. Bring to a bare simmer, and then add lobster to heat through. To serve, remove lobster from butter-cream mixture, and place an equal portion of lobster on each of four plates. Spoon Beaumes-de-Venise sauce around, and garnish with baby cilantro.