Level: | Intermediate |
Total: | 55 min |
Active: | 40 min |
Yield: | 4 to 6 servings |
Ingredients
- 2 cups dry white wine
- 2 sticks unsalted butter
- Kosher salt and freshly ground black pepper
- Two 3-pound whole Maine lobsters
- 1/2 cup mayonnaise
- 1 teaspoon granulated sugar
- 2 stalks celery, finely chopped
- 2 Meyer lemons, juiced
- 2 sprigs fresh tarragon, leaves stripped from the stems and chopped, plus more for garnish
- 4 brioche rolls, cut into large pieces
- 4 ounces micro cilantro
Instructions
- Preheat the oven to 500 degrees F. Have a large ice water bath standing by.
- In a shallow saucepan, add the white wine, butter and 2 cups water, along with a pinch of salt. Turn the heat on to medium-high. Once the liquid comes to a low simmer, add the lobsters and cook for about 8 minutes. Carefully remove the lobsters from the water and immediately plunge into the ice water bath; let sit until cool to the touch. Remove the lobster meat from the claws and tails and roughly chop. Keep chilled until ready to use.
- In a large mixing bowl, add the mayonnaise, sugar, celery, lemon juice, tarragon, salt and pepper, and stir to thoroughly combine. Add the chopped lobster meat and stir to combine.
- Place the brioche pieces on a sheet tray and put in the oven to toast, tossing every minute or so to toast evenly, about 5 minutes total.
- Evenly divide the bread pieces in the bottom of stemless cocktail glasses. Top with the lobster salad, tarragon and micro cilantro.
Nutrition Facts
Serving Size | 1 of 6 servings |
Calories | 948 |
Total Fat | 51 g |
Saturated Fat | 23 g |
Carbohydrates | 25 g |
Dietary Fiber | 3 g |
Sugar | 3 g |
Protein | 80 g |
Cholesterol | 684 mg |
Sodium | 2203 mg |
Reviews
How much lobster meat in cups are we talking about here? G Garvin – please give an estimate of the yield from the lobsters.
seems fast and looks very delicious , perfect for the summer !!