Best Roast Lobsters With Vanilla Sauce Homards Rotis A La Sauce Vanille Recipes

ROAST LOBSTERS WITH VANILLA SAUCE (HOMARDS ROTIS A LA SAUCE VANILLE)

Steps:

• Preheat the oven to 525 degrees.
• Put one tablespoon of the butter in a saucepan and add the shallots. Cook briefly, stirring. Add the wine and the two 2-inch lengths of vanilla bean. Cook down, stirring, until the wine is almost evaporated. Add the fish broth and cook down over high heat, stirring, until reduced by half.
• Add the cream and cook the mixture about two minutes, to about one cup. Split the remaining piece of vanilla bean and add it.
• Strain the sauce through a fine sieve, pressing with the back of a wooden spoon or rubber spatula to extract most of the juices from the solids. Discard the solids.
• Return the sauce to a saucepan. Add salt and pepper and bring to the boil. Remove from the heat and swirl in two tablespoons of butter.
• Place the live lobsters close together in a casserole and place in the oven. Bake 15 minutes.
• Meanwhile, pick over the spinach to remove and discard any tough stems or blemished leaves. Pick over the watercress to remove the leaves. Discard the stems.
• Heat the remaining two tablespoons of butter in a skillet and add the spinach and watercress. Cook, stirring, until wilted.
• Split the hot lobsters lengthwise down the center. They will not be fully cooked at this point. Arrange the halves split side up on a baking dish and return to the oven for about one and one-half minutes.
• Crack the claws and arrange them in another baking dish. Bake about two minutes.
• Remove the meat from the lobster tails. Spoon the spinach into the center of a serving dish. Arrange the lobster tail meat over the spinach. Arrange the cracked claws around in a symmetrical pattern. Garnish, if desired, with one lobster carcass split in half. Spoon some of the sauce over the lobster tails and serve the rest on the side.

ROAST LOBSTER WITH VANILLA SAUCE

Steps:

• Place a roasting pan large enough to hold the lobsters in the oven, and preheat to 450 degrees. With the tip of a sharp knife pierce the lobsters between the eyes to sever the spinal cord. Crack the claws using the blunt edge of a cleaver or a hammer. Place the lobsters in the hot roasting pan, drizzle with oil and roast until red, about 15 minutes. Remove from the oven, and set aside.
• Melt 2 teaspoons of butter in a small saucepan, add the shallots and saute over low heat until soft and translucent, about 3 minutes. Add wine and vinegar, raise heat and cook at a moderate boil until the liquid is reduced to 1 tablespoon, about 5 minutes. Remove the pan from the heat, and whisk in 6 tablespoons of butter, about 1 tablespoon at a time until all is incorporated. Scrape the seeds from the vanilla bean into the sauce, stir to combine and strain into a clean saucepan. Season with 1/4 teaspoon salt and pepper, and set aside.
• When the lobsters are cool enough to handle, remove the meat from the claws. Detach the tails, and discard the heads. With a pair of scissors, cut the shell on the underside of each tail in half lengthwise, remove the meat and cut into 1/4-inch-thick slices. Loosely cover the meat with aluminum foil, and keep warm.
• Melt 1 tablespoon of butter in a large pot, and add spinach and watercress. Stir until greens have melted down, and continue to cook, stirring occasionally, until greens are tender, about 5 minutes. Season with 1/4 teaspoon salt and pepper.
• To serve, reheat the sauce over low heat until warm, whisking constantly. Place a bed of greens on each plate, arrange the lobster meat on top and spoon the sauce over the lobster. Serve immediately.

ROAST LOBSTER WITH VANILLA SAUCE

Steps:

• Place a roasting pan large enough to hold the lobsters in the oven and preheat to 450 degrees. With the tip of a sharp knife pierce lobsters between the eyes to sever the spinal cord. Crack claws using the blunt edge of a cleaver or a hammer. Place lobsters in the hot roasting pan, drizzle with oil and roast until red, about 15 minutes. Remove from oven, and set aside.
• Melt 2 teaspoons of butter in a small saucepan, add the shallots and saute over low heat until soft and translucent, about 3 minutes. Add wine and vinegar, raise heat and cook at a moderate boil until the liquid is reduced to 1 tablespoon, about 5 minutes. Remove the pan from the heat, and whisk in 6 tablespoons of butter, about 1 tablespoon at a time until all is incorporated. Scrape the seeds from the vanilla bean into the sauce, stir to combine and strain into a clean saucepan. Season with 1/4 teaspoon salt and pepper, and set aside.
• When the lobsters are cool enough to handle, remove the meat from the claws. Detach the tails, and discard the heads. With a pair of scissors, cut the shell on the underside of each tail in half lengthwise, remove the meat and cut into 1/4-inch-thick slices. Loosely cover the meat with aluminum foil, and keep warm.
• Melt 1 tablespoon of butter in a large pot, and add spinach and watercress. Stir until greens have melted down, and continue to cook, stirring occasionally, until greens are tender, about 5 minutes. Season with 1/4 teaspoon salt and pepper.
• To serve, reheat the sauce over low heat until warm, whisking constantly. Place a bed of greens on each plate, arrange the lobster meat on top and spoon the sauce over the lobster. Serve immediately.