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Lobster with Truffle Butter Sauce
Serves 4
4 Each 1 1/2 Pound Fresh Lobsters
16 ounces Truffle Butter sauce
20 Each Asparagus spears, blanched
1 sprig, Italian flat leaf parsley
Shaved Italian white truffles, optional
1 ounce, unsalted butter
salt & Pepper
Method:
In a large pot of heavily slated, boiling water, drop the live lobster in and cook for about 6 minutes (4 minutes per pound of lobster). Pull lobster from water and pull claws off and crack carefully trying to keep them whole and set aside. With a large knife, split the lobster in half from head to tail. Heat the asparagus spears in a sauté pan with butter, salt and pepper to taste. Place the lobster on an entree plate with the asparagus and claws. Drizzle with truffle butter sauce. Garnish with a sprig of Italian parsley. To truly make this a special dish, add fresh Italian white shaved truffles.
Truffle butter sauce
1/2 ounce, olive oil
4 each, shallots, minced
1/4 cup, rice vinegar
1/4 cup, heavy cream
1 pound, unsalted butter, cut into tablespoons, room temp.
1/2 ounce white truffle oil
1/2 ounce black truffle slices packed in oil
salt & pepper to taste
Method:
In a heavy bottom sauce pot add olive oil and place over med-high heat. Add minced shallots and sauté until translucent. Add rice vinegar and white wine and reduce until syrupy consistency. Add heavy cream and reduce until thick and syrupy. Turn heat down to medium and begin to whisk in butter until fully incorporated. Finish sauce by adding truffle oil, sliced truffles and salt and pepper. Set the sauce aside until ready to use. Sauce must be kept in a warm place - not too hot or too cold or sauce will break.
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