Seared Lobster and kaffir lime beurre blanc

Posted by petra08 on February 14, 2021 · 8 Comments 

The weather has been a bit grey lately. We didn’t get much snow but plenty of rain and it has been windy. The only one in our family who doesn’t mind going out is our dog who, as long as you bring a ball, loves all weathers as long as it is followed by some quality sofa time. What a dog’s life!

I was torn between staying on the sofa, doggie time or to go food shopping. There were a few things I had to get so I put my shoes on and left the house. When I saw lobster tails at my local fishmongers I bought some to lift my spirits. I wanted to make a starter and this would be perfect. I have noticed that lock down makes me buy more “treats” in terms of food. I am just sad I can’t share it with my friends but I am looking forward to when I can!

I thought about poaching the lobster tail but in the end I decided to cook it in my griddle pan.

I had fresh kaffir lime leaves in my fridge, the last of the beautiful Rosa Del Veneto chicory and a mango and I thought it would all go very well with my lobster tail.

Lobster tail with kaffir lime beurre blanc

preparation time 5 minutes

cooking time 5-7 minutes

serves 2 as a starter

Ingredients

• 1 lobster tail
• Rapeseed oil
• 120 gr/4.2 oz cold, cubed butter
• 2 tbsp white wine vinegar
• 1/2 dl white wine
• 1 shallot onion, chopped fine
• 2 kaffir lime leaves, shredded fine
• salt to taste
• Chicory
• Mango, cut julienne
• Olive oil
• 1 tsp red wine vinegar
• Pepper

Heat rapeseed oil in a pan. Remove the lobster shell and the intestine. Brush the lobster with a little rapeseed oil and sprinkle with salt. When the oil is hot in the pan add the lobster and sear on both sides until it is cooked through.

Make the beurre blanc whilst the lobster tail is searing. It won’t take long. Place the shallot onion in a pan with the white wine and vinegar. Bring to a boil and almost boil dry.

Shred the kaffir lime leaves. When almost all of the liquid is gone turn the heat down to low and add the butter, one cube at the time whilst whisking to emulsify the sauce. Once you have added all the butter add the kaffir lime and the sauce is ready.

I made the mistake of not taking the sauce of the heat and sadly it split whilst I was finishing the lobster. I tasted it, it was delicious so I decided to use it anyway, this was possibly also aided by the fact that I didn’t have any more butter at home.

I dressed the Rosa del Veneto chicory leaves and mango with olive oil, red wine vinegar, add more if you prefer and sprinkle with a little pepper.

The lobster was so delicious and the beurre blanc was a perfect accompaniment in all it’s imprefection and it was so good it lifted my spirits!

I am bringing this to the lovely Angie’s Fiesta Friday! If you haven’t been to a Fiesta Friday click here to have a look. It is jam packed with the most delicious recipes and inspiration!

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Filed under Allotment/Veg, Amuse bouche, Fish & Seafood, Lobster, Main course, Mango, Onion, Recipe, Starter · Tagged with Kaffir lime beurre blanc, Lobster with kaffir lime, Rosa del Veneto, Seared lobster