Thursday, 17 January 2013
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Recipe from My Key West Kitchen by Norman Van Aken, Justin Van Aken (Kyle Books, 2012)Grenobloise (the French name for the classic preparation described below) is a sauce I learned from Danny McHugh, “The Irish Angel.” How he learned it is unknown to me, but he often surprised me with his “chef’s knowledge” despite never having been to cooking school. Danny gave me hope back in those early years of my cooking career. This grenobloise a great, versatile sauce for shellfish and breasts of chicken.
Serves 2 as an entrée or 4 as an appetizer
- Two 4-ounce spiny lobsters, cut in half lengthwise
- Kosher salt and freshly ground black pepper
- 4 tablespoons Clarified Butter
- 1 tablespoon unsalted butter
- 1 shallot, diced
- 1 bay leaf, broken
- 1/2 cup Chardonnay
Preheat the oven to 350°F.
- 1 lemon, peeled
- 3 tablespoons unsalted butter
- 1 tablespoon small capers, drained and briefly rinsed
- 1 tablespoon coarsely chopped fresh flat-leaf parsley
- 1 cup small croutons
Season the lobster meat on both sides with salt and pepper. Set aside. Heat a nonstick skillet large enough to hold the lobsters over medium heat. Add the clarified butter and lobsters and cook, turning the lobsters over a few times, for about 5 minutes, until they are nicely colored. Transfer to an ovenproof pan, meat side up. Add the unsalted butter and shallot to the nonstick skillet and cook over medium-high heat until colored, about 2 minutes. Add the bay leaf and the wine and reduce until almost syrupy. Pour the butter sauce over the lobster tails and reserve the skillet. Place the pan of lobsters in the oven and cook for 7 to 9 minutes,basting with the clarified butter once or twice to keep the lobsters moist.
Meanwhile, make the grenobloise sauce. Cut the white pith away from the lemon. Remove the segments by slicing between the membranes. Cut half of the segments into 1/2-inch pieces. (Reserve the other half lemon for another use.) Add the butter to the reserved skillet and cook over medium heat, stirring, until it turns a deep brown and smells nutty, about 3 minutes. Remove from the heat and stir in the lemon pieces, capers and parsley; swirl the skillet to combine. Keep warm in a small bowl. Remove the lobsters from the oven and transfer to warm plates. Spoon the grenobloise sauce over the cooked lobster halves. Scatter the croutons on top and serve.
Last Updated ( Sunday, 20 January 2013 )