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Pan-Roasted Lobsters
Ingredients:
4 (1 1/2 pound) frisky Maine lobsters
Sea salt and freshly ground black pepper
4 to 5 TBSP extra-virgin olive oil
Melted butter, for greasing skillet
8 oz. fresh chanterelles or oyster mushrooms
2 TBSP minced shallots
1 cup dry-style hard cider ( or dry white wine)
4 oz. unsalted butter cut in small pieces, at room temperature
Preparation:
Kill the lobsters with a sharp-pointed knive plunged into the body behind the head.
Remove the bands from the claws. Twist off the tails, and carefully split lengthwise. Twist the claws and knuckles off the bodies: separate the claws from the knuckles. Crack the claws a little using a sharp blow with the back of a knife. Split the bodies. Remove the intestinal tract from the tail meats. Arrange the lobsters in a single layer in an ovenproof baking dish, tail and body shells down. Sprinkle sea salt and black pepper over the lobster meat, followed by a generous dressing with the olive oil.
Preheat the oven to its hottest temperature setting.
In a non-reactive skillet coated with some melted butter, saute the mushrooms over high heat for 2 or 3 minutes. Season with salt and pepper and set aside.
Place the lobsters in the oven, and roast until the shells are almost uniformly red and the meat is opaque, 7 or 8 minutes.
Remove the lobsters from the oven. Add the mushrooms and shallots. Pour the hard cider over the lobsters and scatter the butter pieces around the dish.
Place the lobsters back in the oven and continue roasting, checking frequently, until the butter has completely melted ( 2 or 3 minutes). Swirl the pan to combine the liquid ingredients into a saucey emulsion. Check the seasonings and adjust with more sea salt and pepper if necessary. Plate the lobsters and spoon the sauce over them.
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