Best Lobsters In Bourbon Flavored White Butter Sauce Recipes

ROAST MAINE LOBSTER WITH BOURBON AND BROWN BUTTER

Steps:

• Preheat the oven to 450 degrees.
• Split the lobsters lengthwise. Discard the sac in the head, leaving the tomalley, and slightly crack the claws. Season the 4 lobster halves with salt and pepper.
• Heat an ovenproof saute or baking pan over high heat on the stove, until the pan is very hot. Add the olive oil. Place the lobster halves in the hot pan, shell side down, and cook until the shells turn red, about 2 minutes.
• Remove the pan from the heat and sprinkle the bourbon over the lobsters. Spread 4 tablespoons of the butter evenly over the exposed lobster meat in the tails and put a little in the head cavities. Place the pan in the oven and roast until the tail meat is white and no longer translucent, about 10 to 12 minutes. Do not overcook. Remove and place the 4 lobster halves on 2 plates.
• Return the pan to the stove and heat over high heat. Add the remaining butter and the shallots. Stir well, scraping up the caramelized lobster juices in the pan. Cook until the shallots are soft and the butter turns brown. Add the parsley and the lemon juice, stir well and remove immediately. Pour the sauce over the lobster and serve.

LOBSTER WITH WHITE CHOCOLATE VANILLA BOURBON SAUCE

Steps:

• For the lobster: Bring a large pot of water to a boil.
• Add the lobsters and cook until cooked through, 8 to 10 minutes. Remove from the boiling water and allow to cool to the touch.
• For the leek sauce: Saute the leeks in the butter in a 12-inch cast-iron pan over medium heat until tender but still green in color, about 5 minutes. Add the whipping cream. Season with salt and pepper and reduce at a low boil until the liquid almost evaporates and a thick sauce forms. Reserve, keeping warm.
• Back to the lobster: Break the lobster down into its parts-claws, tail and body. Remove the meat from the claws and tail, and reserve. Break the bodies down into smaller pieces.
• Add the broken down pieces to a 12-inch cast-iron pan (reserve the tail and claw meat) along with the butter, celery and onions and heat over medium-high heat. Cook until the celery and onions have softened, about 5 minutes. Deglaze with the bourbon and white wine. Add the heavy cream and 1 cup water and allow to reduce for about 7 minutes. Carefully pour the mixture into a blender, shells and all, and blend until fully combined.
• For the leek sauce: Pour the lobster mixture through a chinois or very fine mesh strainer into the sauteed leeks. Add the scraped vanilla and bourbon and stir to combine. Taste and adjust the seasoning. Just before serving, mount the sauce with the white chocolate, stirring until just melted.
• Slice the tail meat into medallions. Put all the lobster in the bottom of a wide serving bowl. Top with the sauce.

LOBSTERS IN BOURBON-FLAVORED WHITE BUTTER SAUCE

Steps:

• Place each lobster on a flat surface and plunge a sharp, heavy knife into the midsection where the tail joins the body. Cut off the tails of the lobsters, cutting crosswise at the point where the tail is attached to the main body of the lobsters. Set aside.
• Cut the main body of each lobster in half lengthwise. Cut or break off the claws at the point where they are joined to the bodies. Reserve in a small bowl any liquid that flows from the lobsters as they are prepared. Scoop out the tomalley and so on from the main bodies and add this to the lobster liquid. Set aside. Set the solid pieces of lobster aside.
• Heat a large, heavy-duty skillet over high heat until it is almost smoking. Add the oil and the moment that it is hot, add the solid lobster pieces. Do not add the tomalley and liquid. Cook, stirring the pieces around, about two minutes, then sprinkle with salt and pepper. Add one tablespoon of the bourbon and remove from the heat. Stir all over the bottom. Turn the heat to high and add the water. Bring to the boil and cook over high heat for about three minutes.
• Using a pair of tongs, remove the tail and claws. When these pieces are cool enough to handle, crack the shells and remove the meat, which will not be fully cooked at this point. Let the main body portions continue to cook in the skillet.
• As you remove the tail and claw meat, return the empty shells to the skillet. If any liquid has accumulated around the lobster pieces, add this to the skillet. Continue cooking over high heat, stirring the shells around, about 10 minutes.
• Line another skillet with a fine sieve, preferably of the sort known in French kitchens as a chinois. Pour the mixture into the sieve and press the solids to extract as much liquid as possible from the shells. Discard the shells. There should be about two and one-third cups of liquid. Add the shallots to this liquid and bring to the boil. Cook over high heat about five minutes. Hold a sieve over the mixture and pour in the reserved lobster liquid and tomalley mixture. Put the drained tomalley into a small bowl. Set aside. Simmer the liquid in the skillet until it is reduced to about one and one-half cups.
• Add two tablespoons of softened butter and the remaining one tablespoon of bourbon. Beat briskly with a fork to blend thoroughly.
• Preheat the oven to 400 degrees.
• Add the remaining half pound of butter to the one and one-half cups of simmering liquid, stirring rapidly, until the sauce is slightly thickened. Add the tomalley mixture, stirring. Cook about two minutes and put the sauce through a fine sieve.
• Pour this sauce into a saucepan and heat gently.
• Arrange the lobster pieces neatly in one layer in a baking dish. Spoon a thin layer of the sauce over the lobster pieces and place the dish in the oven. Bake briefly, about five minutes, just enough to heat through. Serve the lobster with a garnish of a green herb, such as chervil. Serve the remaining sauce on the side.