Homard rôti – tarragon beurre blanc & young leek
Preparation
Why this wine?
Good to know
Tips & insights
- Blanch the lobster only briefly; the meat finishes cooking as it roasts and stays tender.
- For the beurre blanc, reduce the shallot base well before the cold butter goes in.
- Mount the butter in gradually off strong heat, or the sauce will split.
- Add the tarragon only at the end so its anise aroma stays fresh.
- Cook the young leek only just through; a light bite carries against the rich sauce.
Frequently Asked Questions
Which wine pairs with lobster and tarragon beurre blanc?
The Louré has the substance lobster and beurre blanc call for. Its dense, long ageing meets the butter as an equal, the fine acidity keeps everything fresh. For a special moment the Caprice sets a cool, precise line beside the rich meat with its flinty, saline core.
How do I keep the beurre blanc from splitting?
Keep the sauce lukewarm, never boiling. Reduce wine and vinegar with shallots almost dry, then mount cold butter in small pieces off the heat. A splash of cream in the reduction further stabilises the emulsion.
Can I use frozen lobster tails?
Yes, good frozen product is a reliable alternative. Thaw overnight in the fridge, pat thoroughly dry and roast like fresh tails. Freshly cooked meat stays a touch juicier, but with the sauce the difference is small.
What side works besides leek?
A potato purée or young boiled potatoes take up the sauce well. Steamed spinach or asparagus also suit the delicate tarragon note. Keep the side plain so lobster and sauce stay to the fore.
