Homard rôti – tarragon beurre blanc & young leek

Name: Homard rôti – tarragon beurre blanc & young leek
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 people
Cuisine: French
Ingredients: 2 whole lobsters (approx. 600 g each) or 4 lobster tails; — Beurre blanc —; 3 shallots; 100 ml white wine; 50 ml white wine vinegar; 200 g cold butter, diced; 1 bunch tarragon; — To serve —; 2 stalks young leek; salt, freshly ground pepper

A whole lobster from the oven, glazed with tarragon beurre blanc — festive cooking that needs little beyond precision and good butter. The young leek holds a discreet counterpoint. A dish for the great white wine.

Fish & Seafood category

30 MIN Vorbereitung

20 MIN Kochzeit

4 people portions

Homard rôti – tarragon beurre blanc & young leek

Zubereitung

Preparing the lobster

Halve the lobsters lengthwise (or cut open the tails), brush with a little melted butter and season with salt.

In the oven

Roast at 210 °C for 10–12 minutes, basting several times with butter, until the flesh is firm and glossy. Let it rest for 5 minutes.

Beurre blanc

Reduce the shallots with the wine and vinegar to about 2 tbsp. Over low heat, mount in the cold butter piece by piece until you have a velvety sauce. Stir in the chopped tarragon and season to taste.

Leek & serving

Braise the young leek in butter for 5 minutes. Glaze the lobster with the beurre blanc and serve with the leek.

Why this wine?

To Louré:

The Louré has the substance that lobster and beurre blanc demand: its dense, long ageing meets the butter as an equal, while the fine acidity keeps everything fresh.

To Caprice:

For a special moment, the Caprice — its flinty, mineral, saline core sets a cool, precise line beside the rich lobster meat.