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
- 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.