Butter-Poached Lobster with Champagne Sabayon

Butter-Poached Lobster with Champagne Sabayon
Staff Writer
Jane Bruce

For an elegant dinner, try this butter-poached lobster with champagne sabayon and fresh grapefruit and fennel salad.

For more recipes, visit Justmarriedandcooking.com

4
Servings
322
Calories Per Serving
Deliver Ingredients

Ingredients

For the lobster

  • 2 lobster tails
  • 1 Cup sparkling white wine, divided
  • 3 sticks butter, cut into pieces
  • A few dashes Tabasco
  • 1 Teaspoon grapefruit zest
  • 6 eggs

For the salad

  • 1 head fennel, very thinly sliced
  • 1 grapefruit, cut into segments
  • Picked mint leaves, as needed
  • 2 Teaspoons minced shallot
  • 1 Tablespoon red-wine vinegar
  • 3 Tablespoons extra-virgin olive oil
  • Salt and pepper, to taste

Directions

For the lobster

Bring a large pot of salted water to a rapid boil. Press the tails flat and insert a wooden skewer to keep the tails straight as they cook.

Set up an ice bath. Drop the lobster pieces into the boiling water and cook 90 seconds. Remove immediately to an ice bath. Leave the lobster pieces in the ice for 5 minutes to cool completely. Remove the meat from the shell and refrigerate until ready to use.

Pour ½ cup sparkling wine into a small sauce pot; place on the stove and bring to a simmer. Reduce the heat to low and begin whisking in the butter, adding a few pieces to start then adding the butter bit by bit until it is all melted and incorporated into the sauce. Season to taste with a few dashes Tabasco and salt. Hold the pot over a low flame, keeping the below a simmer. Add the lobster tails and leave to cook 5 minutes or until just cooked through.

For the champagne sabayon, combine the egg yolks, ½ cup sparkling wine, and grapefruit zest in bowl of double-boiler. Whisk aggressively until the mixture is thickened and doubled in volume. The mixture will be pale and hold ribbons when stirred with a whisk. Remove from the heat and continue whisking 30 seconds to prevent scrambling.

For the salad

Combine all ingredients in a bowl and gently toss to combine. Season to taste with salt and pepper.

Nutritional Facts

Total Fat
16g
23%
Sugar
28g
31%
Saturated Fat
12g
50%
Cholesterol
2mg
1%
Carbohydrate, by difference
43g
33%
Protein
3g
7%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
9mg
1%
Choline, total
2mg
0%
Fiber, total dietary
2g
8%
Folate, total
25µg
6%
Iron, Fe
2mg
11%
Niacin
1mg
7%
Phosphorus, P
4mg
1%
Selenium, Se
1µg
2%
Sodium, Na
305mg
20%
Water
5g
0%

Butter Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Butter Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.