Lobster with truffle beurre blanc
Whooo! I can’t believe it is time for Fiesta Friday again! No matter what is going on I am always excited to participate. Fiesta Friday is all about getting together, share stories and of course, plenty of lovely food!
This week is perhaps even more special and I am co hosting! I am joining a little late (as pretty much usual) but I am here! Fiesta Friday is hosted by the very talented and always lovely Angie, The Novice Gardener and my co host is Judi, Cooking with a JuJu who cooks and bakes the most amazing foods, breads, cakes, you name it! Have a look at her blog here and I promise that you will be as inspired as I always know I will be! I can never read her blog without getting hungry, her recipes are just brilliant!
Regardless if you have cooked or not come and join us, there is food from all corners of the world and you will find some amazing recipes! Click on the Fiesta Friday image and it will take you through to the party!
In order to celebrate this Fiesta Friday I am bringing a simple but oh so delicious dish. I made it for friends and one even licked her plate!
I had some truffle pate left and I didn’t want it to go off and decided to make a range of truffle dishes. I didn’t want any of them to be too similar and the lovely fishmonger sold me a few of lobsters at a good price, what a lovely man! I went home with my catch and decided to make a beurre blanc with truffle to go with it, very naughty but very nice.
Beurre blanc is a classic sauce emulsified with butter so smooth as a dream. I normally wouldn’t use such amazing amounts of butter but with ingredients such as truffle and lobster I thought why not. The recipe calls for white wine but I had a bottle of champagne open so In used this instead.
Champagne beurre blanc with truffle
preparation time 5 minutes
cooking time about 10 minutes
serves 4
Ingredients
- 1 large or 2 small shallot onions chopped fine
- 2 tbsp white wine vinegar
- 2 tbsp cream
- 1 dl or 1/2 cup white wine or champagne
- 100 gr butter, cut in to cubes
- 1/2 tsp truffle pate
Place the fine chopped shallot onion and vinegar in a pan and reduce to half. Whisk in the cream first and then the butter, cube by cube. The butter emulsifies the liquid and creates a wonderfully smooth sauce. You can put the sauce through a sieve and have a smooth sauce but I like the flavour of the shallot onions so I always keep them.
The sweet lobster and the silky beurre blanc was a treat, even better with a glass of cold champagne on a warm summers night. I didn’t want to go in and got sitting outside with my friends chatting about everything and nothing until early morning hours, it was a moment for just enjoying life.
Food Eat Love 
What a beautifully elegant dish! I’m in love ❤
Hi Sarah
Thank you, am so glad you like it, it is so easy to make, I bought the lobster cooked. The beurre blanc is very naughty but so delicious I couldn’t resist making some 🙂
You tweaked my taste buds Petra – just perfect; lobster with a cream sauce and I am in heaven. I would love to be your favorite neighbor (where I got invited over for dinner often)! Never used truffle pate – is it pricey? Happy Fiesta Friday and so happy to be co-hosting with one of the favorite bloggers on FF!
hi Judi
If you were my neighbour I am sure we would meet all the time to discuss, compare, share and eat some gorgeous foods! The truffle pate was a gift but I don’t think it was too expensive, I am sure it would work with truffle oil as well if you have some, it just adds a little extra! Thank you for all your help co hosting, it is great and Fiesta Friday is my favourite blog party, even better with you by my side, I am always enjoying your posts but am trying not to read them when I am hungry! ha ha x
Reblogged this on hocuspocus13 and commented:
jinxx♦xoxo
Thank you so much for the re blog 🙂 x
Looks fabulous!
Thank you, I am glad you like it. I usually never make beure blanc due to the amount of butter but it was oh so good! Every now and then 🙂
Wow, Petra. This looks beautiful and sounds completely delicious!
Hi Natalie
My friends love it, no one thought about the amount of butter, I love this sauce but am keeping it for very special occasions! 🙂
Happy Fiesta Friday, enjoy co hosting xx
Hi Elaine
Happy Fiesta Friday! Co hosting is great and has opened my eyes and made me appreciate this fab party even more 🙂 xx
I know, it’s a great experience isn’t it? So much amazing stuff going on in people’s kitchens x
I love the diversity and how food is bringing everyone together! Just the way it should be 🙂 x
Definitely xx
Sounds like this was both fun to make and to eat!!
It was great, beurre blanc takes only a few minutes to make and the flavour, with the lobster and truffle was quite indulgent and made eveyone smile! 🙂
Lovely dish, Petra. 🙂 Thanks for co-hosting this week! Hope you are having a wonderful weekend!
Hi Josette
I was so late to the party, the weekend went by too quickly! Thank you for stopping by, I am glad you like it! Co hosting has been so much fun! 🙂
What a beautiful dish Petra!! I’m feeling pretty jealous that I don’t get to have it! The Lobster in itself is so beautiful and then to top it with Beurre blanc (WITH TRUFFLE??) Just makes this even more decadent!
hi Dini
It means a lot that you like it. Your blog is amazing, we should meet up and have a food feast one day! 🙂 It was indulgent, decadent and we had so much fun 🙂
OMG, you have me drooling all over my keyboard! You make the best meals, seriously!!! Lobster + Beurre blanc + truffle! Gawd!!
Your lovely comment makes me smile! It was a great combination! I have a friend who is a chef and I discussed this with him quite a few times before putting the dish together but I think he would have liked some as well! 🙂 x
Yummy recipe..what truffle pat? I am not really familiar with it:)
hi Lin
Oh! Truffle pate, it is like a pate made of truffle and mushrooms (I assume), a good truffle oil would also work I am sure 🙂
Oh ok…let me see if I can lay eyes on it somewhere:)
let me know if you do 🙂
Sure😊