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Recipe Detail Page
Lobster Campagnolo
Holiday 2011
Craig has the fishmonger kill the lobster and separate the tail from the claws because they need different cooking times.
2 lemons, quartered
2 tbsp (30 mL) white vinegar
1 carrot cut in chunks
1 celery stalk cut in chunks
Salt to taste
6 lobsters, tails and claws separated
ORANGE BUTTER
8 oz (250 g) butter
Grated rind of 1 orange
5 large cloves garlic
1/2 orange, sliced
OPTIONAL GARNISH
Chopped chives
1 Add lemons, vinegar, carrot and celery to a large pot of water over high heat and season well with salt. Bring to a boil, reduce heat to simmer and add lobster.
2 Cook tails for 6 minutes and claws for 8 minutes. Remove from liquid, discarding liquid.
3 Heat butter in a saucepan over low heat. Add orange rind and garlic and simmer for 10 to 15 minutes or until milk solids have separated and fallen to bottom of pan. Allow milk solids to brown slightly, about 2 minutes, then add orange slices and let steep for 2 minutes before straining butter through a fine mesh strainer. Reserve 2 tbsp (30 mL) butter for Warm Potato Salad.
4 Crack claws and remove the meat. Shell tails. Slice tails and plate 1 tail and 2 claws per person. Drizzle with orange butter and garnish with chives, if desired.
Serves 6
