Best 11 Roast Lobster With Vanilla Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Prepare to embark on a culinary journey like no other as we present Roast Lobster with Vanilla Sauce, a symphony of flavors that will tantalize your taste buds and leave you craving for more. This luxurious dish showcases the delicate sweetness of succulent lobster harmoniously paired with an enchanting vanilla sauce, creating an unforgettable dining experience. Our comprehensive guide provides three enticing variations of this classic recipe, each offering a unique twist to satisfy every palate. Dive into the classic Roast Lobster with Vanilla Sauce, where the lobster's natural brininess is elevated by the creamy richness of vanilla sauce. Explore a delightful fusion of flavors in Lobster Thermidor, where lobster meets a luscious blend of mushrooms, brandy, and cheese, all enveloped in a velvety sauce. For a touch of coastal charm, try our Lobster Newburg, where succulent lobster is smothered in a luscious sauce of butter, cream, and sherry, creating a dish that embodies the essence of coastal elegance.

Let's cook with our recipes!

ROAST LOBSTERS WITH VANILLA SAUCE (HOMARDS ROTIS A LA SAUCE VANILLE)



Roast Lobsters with Vanilla Sauce (Homards Rotis a la Sauce Vanille) image

Provided by Craig Claiborne

Categories     dinner, main course

Time 45m

Yield 4 to 8 servings

Number Of Ingredients 10

5 tablespoons butter
2 tablespoons finely chopped shallots
1/4 cup dry white wine
2 2-inch lengths plus one 1-inch length of vanilla bean
1/2 cup fish broth
1 cup heavy cream
Salt and freshly ground pepper to taste
4 live lobsters, 1 1/2 pounds each
1 pound spinach
1 large bunch watercress

Steps:

  • Preheat the oven to 525 degrees.
  • Put one tablespoon of the butter in a saucepan and add the shallots. Cook briefly, stirring. Add the wine and the two 2-inch lengths of vanilla bean. Cook down, stirring, until the wine is almost evaporated. Add the fish broth and cook down over high heat, stirring, until reduced by half.
  • Add the cream and cook the mixture about two minutes, to about one cup. Split the remaining piece of vanilla bean and add it.
  • Strain the sauce through a fine sieve, pressing with the back of a wooden spoon or rubber spatula to extract most of the juices from the solids. Discard the solids.
  • Return the sauce to a saucepan. Add salt and pepper and bring to the boil. Remove from the heat and swirl in two tablespoons of butter.
  • Place the live lobsters close together in a casserole and place in the oven. Bake 15 minutes.
  • Meanwhile, pick over the spinach to remove and discard any tough stems or blemished leaves. Pick over the watercress to remove the leaves. Discard the stems.
  • Heat the remaining two tablespoons of butter in a skillet and add the spinach and watercress. Cook, stirring, until wilted.
  • Split the hot lobsters lengthwise down the center. They will not be fully cooked at this point. Arrange the halves split side up on a baking dish and return to the oven for about one and one-half minutes.
  • Crack the claws and arrange them in another baking dish. Bake about two minutes.
  • Remove the meat from the lobster tails. Spoon the spinach into the center of a serving dish. Arrange the lobster tail meat over the spinach. Arrange the cracked claws around in a symmetrical pattern. Garnish, if desired, with one lobster carcass split in half. Spoon some of the sauce over the lobster tails and serve the rest on the side.

Nutrition Facts : @context http, Calories 614, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 28 grams, Fiber 2 grams, Protein 79 grams, SaturatedFat 16 grams, Sodium 2069 milligrams, Sugar 2 grams, TransFat 0 grams

FETTUCCINI WITH VANILLA BEAN LOBSTER SAUCE



Fettuccini with Vanilla Bean Lobster Sauce image

Provided by Food Network

Categories     main-dish

Yield 2 servings

Number Of Ingredients 8

2 frozen lobster tails, thawed
1/2 lb. fettuccini
2" piece vanilla bean
1 small shallot, finely minced
3 tsp. unsalted butter
1 tsp. chopped flat leaf parsley
Kosher salt and freshly ground black pepper
Fleur de Sel for sprinkling, optional

Steps:

  • Place lobster tails in a saucepan of well-salted water, cover and bring to a boil. As soon as the pan comes to a boil, turn off the heat and allow lobster tails to sit in hot water for 5 minutes. Bring a large pot of salted water to boil for pasta. Drain lobster tails and let cool, just until they are cool enough to handle. Remove lobster meat from tails by gently cracking apart the underside of the shell, or carefully cut through shell with a pair of sharp kitchen scissors. Cut lobster tails on an angle into 1/2" slices and set aside.
  • With the tip of a pairing knife slice open vanilla bean and scrape out seeds. Add pasta to boiling water and cook according to package directions until al dente. While pasta is cooking heat a large skillet on medium high. Add butter to skillet and when it foams add vanilla bean seeds and pod and shallots and reduce heat to medium low. Cook, stirring for 1 munute. Add lobster pieces and continue cooking and stirring until lobster is cooked through and coated with butter mixture. Reduce heat to low and drain pasta, reserving about 1/2 cup of pasta cooking water.
  • Add hot pasta to skillet along with 1/4 cup of pasta cooking water, increase heat to medium and continue tossing mixture until sauce thickens slightly, adding a bit more cooking water if needed to nicely glaze pasta. Season to taste with salt and pepper and arrange pasta on serving plates. Sprinkle with parsley and finishing salt.

ROAST LOBSTER WITH VANILLA SAUCE



Roast Lobster With Vanilla Sauce image

Provided by Karen Kochevar

Categories     dinner, roasts, main course

Time 50m

Yield 2 servings

Number Of Ingredients 11

2 live lobsters, 1 1/4- to 1 1/2-pounds each
1 tablespoon olive oil
7 tablespoons plus 2 teaspoons unsalted butter
3 shallots, peeled and finely chopped
1/4 cup white wine
1 1/2 tablespoons white wine vinegar
1/2 vanilla bean, split lengthwise
1/2 teaspoon kosher salt
Freshly ground pepper to taste
3/4 pound tender spinach, stemmed
1 pound watercress, stemmed

Steps:

  • Place a roasting pan large enough to hold the lobsters in the oven and preheat to 450 degrees. With the tip of a sharp knife pierce lobsters between the eyes to sever the spinal cord. Crack claws using the blunt edge of a cleaver or a hammer. Place lobsters in the hot roasting pan, drizzle with oil and roast until red, about 15 minutes. Remove from oven, and set aside.
  • Melt 2 teaspoons of butter in a small saucepan, add the shallots and saute over low heat until soft and translucent, about 3 minutes. Add wine and vinegar, raise heat and cook at a moderate boil until the liquid is reduced to 1 tablespoon, about 5 minutes. Remove the pan from the heat, and whisk in 6 tablespoons of butter, about 1 tablespoon at a time until all is incorporated. Scrape the seeds from the vanilla bean into the sauce, stir to combine and strain into a clean saucepan. Season with 1/4 teaspoon salt and pepper, and set aside.
  • When the lobsters are cool enough to handle, remove the meat from the claws. Detach the tails, and discard the heads. With a pair of scissors, cut the shell on the underside of each tail in half lengthwise, remove the meat and cut into 1/4-inch-thick slices. Loosely cover the meat with aluminum foil, and keep warm.
  • Melt 1 tablespoon of butter in a large pot, and add spinach and watercress. Stir until greens have melted down, and continue to cook, stirring occasionally, until greens are tender, about 5 minutes. Season with 1/4 teaspoon salt and pepper.
  • To serve, reheat the sauce over low heat until warm, whisking constantly. Place a bed of greens on each plate, arrange the lobster meat on top and spoon the sauce over the lobster. Serve immediately.

PAN-ROASTED LOBSTERS



Pan-Roasted Lobsters image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 9

4 (1 1/2-pound) frisky Maine lobsters
Sea salt and freshly ground black pepper
4 to 5 tablespoons extra-virgin olive oil
Melted butter, for greasing skillet
8 ounces fresh chanterelles, boletes, oyster mushrooms, or a mixture of wild mushrooms (cultivated exotic mushrooms such as shiitakes or oyster mushrooms
may be substituted)
2 tablespoons minced shallots
1 cup dry-style hard cider (dry white wine is an acceptable substitute)
4 ounces unsalted butter cut in small pieces, at room temperature

Steps:

  • Kill the lobsters with a sharp-pointed knife plunged into the body behind the head.
  • Remove the bands from the claws. Twist off the tails, and carefully split lengthwise. Twist the claws and knuckles off the bodies; separate the claws from the knuckles. Crack the claws a little using a sharp blow with the back of a knife. Split the bodies. Remove the intestinal tract from the tail meats. Arrange the lobsters in a single layer in an ovenproof baking dish, tail and body shells down. Sprinkle sea salt (preferably from Maine) and black pepper over the lobster meat, followed by a generous dressing with the olive oil.
  • Preheat the oven to its hottest temperature setting. (Chef's Note: Our wood-burning oven achieves intensities of over 800 degrees F, but most home ovens don't exceed 500 degrees F.)
  • In a non-reacting skillet filmed with a little melted butter, saute the mushrooms over high heat for 2 or 3 minutes. Season with salt and pepper and set aside.
  • Place the lobsters in the oven, and roast until the shells are almost uniformly red and the meat is opaque, as long as 7 or 8 minutes in a home oven.
  • Remove the lobsters from the oven. Add the mushrooms and shallots. Pour the hard cider over the lobsters, and scatter the butter pieces around the dish. Place the lobsters back in the oven, and continue roasting, checking frequently, until the butter has completely melted, about 2 or 3 minutes. Swirl the pan to combine the liquid ingredients into a saucy emulsion. Check the seasonings and adjust with more sea salt and pepper if necessary. Serve the lobsters on dinner plates and spoon the sauce over them.

LOBSTER WITH WHITE CHOCOLATE VANILLA BOURBON SAUCE



Lobster with White Chocolate Vanilla Bourbon Sauce image

I've loved the combination of lobster and vanilla for decades. It's unusual, almost garish, but somehow it works. In this recipe, I've decided to add white chocolate to intensify the experience.

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 14

3 lobsters (about 2 pounds each)
2 tablespoons unsalted butter
1 stalk celery, roughly chopped
1/2 large onion, roughly chopped
1/4 cup bourbon
1/4 cup white wine
1 cup heavy cream
1 leek, chopped (use all of the white part and 2 inches of the green)
1 tablespoon unsalted butter
6 ounces whipping cream
Kosher salt and freshly ground black pepper
1 vanilla bean, split and seeds scraped
2 ounces bourbon
8 ounces white chocolate

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.

LOBSTER SAUCE



Lobster Sauce image

Provided by Food Network

Time 2h25m

Yield 2 cups sauce

Number Of Ingredients 16

Lobster shells from 4 lobsters, meat reserved for another use
10 Szechwan peppercorns
3 ounces extra virgin olive oil
1 large white onion, cut into small dice
1 carrot, peeled, cut into small dice
1 stalk celery, cut into small dice
1 ounce tomato paste
1/2 cup brandy
1/4 teaspoon paprika
1/4 teaspoon ground cayenne pepper
2 tablespoons roux, equal parts butter and flour
1 piece star anise
2 quarts lobster stock
Bouquet Garni
1 head fennel, shredded
2 teaspoons cold butter

Steps:

  • In a hot pan, cook the lobster shells and peppercorns in olive oil until well browned. Add the onion, carrot, and celery and cook until lightly caramelized.
  • Add the tomato paste and cook a few more minutes, being careful not to add any more color to the tomato paste. Deglaze with brandy and reduce by 1/2.
  • Add paprika, cayenne, roux, star anise, lobster stock, bouquet garni, and fennel, and whisk to incorporate the roux. Simmer covered for 1 hour.
  • Strain the sauce, discarding the vegetables. Place lobster shells in a food processor and grind. Return ground shells to the sauce and cook until reduced to sauce consistency. Finish with cold butter whisked into sauce. When butter is incorporated, strain sauce again.
  • Serve with roasted fish of your choice.

ROAST LOBSTER WITH BREAD CRUMB TOPPING



Roast Lobster with Bread Crumb Topping image

Categories     Bread     Salad     Appetizer     Side     Roast     Dinner     Lobster

Yield serves 6

Number Of Ingredients 9

3 live lobsters, about 1 1/2 pounds each
1 cup dry bread crumbs
2 tablespoons chopped fresh Italian parsley
3/4 teaspoon kosher salt
1/4 cup plus 3 tablespoons extra-virgin olive oil
2 cups dry white wine
Lemon wedges for garnishing
RECOMMENDED EQUIPMENT
A half-sheet pan (12 by 18 inches) or other large, rimmed baking sheet; heavy aluminum foil; moist napkins and bowls for the lobster shells, on the table

Steps:

  • About 1/2 hour before you plan to cut up the lobsters, put them in the freezer. They will become inactive as their temperature drops (but don't let them freeze).
  • Arrange a rack in the center of the oven, and heat it to 400°.
  • Split the lobsters in half lengthwise, one at a time. Hold each lobster flat on a cutting board, and place the point of a heavy chef's knife through the shell just behind the head, with the blade lined up between the eyes. Bring the blade down firmly, splitting the head in two. Turn the lobster so you can align the knife blade from behind the head along the tail, and cut down through the entire body and tail in one stroke.
  • When all the lobsters are split, remove and discard the sac and nerve tissue in the head cavity, and the thin intestinal tract that runs along the back between the shell and tail meat. Arrange the six lobster halves on the baking sheet, cut sides up, claws extended to keep the lobsters in place without rolling.
  • Toss together the bread crumbs, chopped parsley, and 1/4 teaspoon of the salt in a bowl; drizzle in 1/4 cup of olive oil, and toss well, until the crumbs are evenly moistened. Sprinkle the crumbs over the cut surfaces of the lobster halves, covering all the meaty parts; lightly press crumbs into the cavities, too. Pour the wine and the remaining 3 tablespoons olive oil into the pan around the lobsters (not on the crumbs); sprinkle the remaining salt into the wine and oil, and stir.
  • Tent the pan of lobsters loosely with a sheet of heavy aluminum foil (don't let it touch the topping), and carefully set the pan in the oven. Roast for 10 minutes, remove the foil, and roast another 20 to 25 minutes, until the lobsters are cooked through and the crumbs are crisp and golden.
  • Serve the lobsters immediately, placing a half on each dinner plate, or all the halves on a big platter to share family-style. Spoon any juices in the pan over the lobsters; place lemon wedges on the plates or platters. Make sure the napkins and bowls for the shells are handy, and dig in.

ROAST LOBSTER WITH PINK BUTTER SAUCE (LANGOUSTE RôTIE AU BEURRE ROSE HOSTELLERIES SAINT-ROCH)



Roast Lobster with Pink Butter Sauce (Langouste Rôtie au Beurre Rose Hostelleries Saint-Roch) image

This French-inspired decadent lobster features a buttery pink sauce and herbes à tortue (a combination of dried thyme, oregano, basil, and marjoram).

Categories     Lobster     Gourmet     Butter     Seafood

Yield 1 serving

Number Of Ingredients 14

For the lobster:
1 1/4-1 1/2 pound lobster
1/4 cup unsalted butter, melted
Kosher salt, freshly ground pepper
1/4 teaspoon herbes á tortue (or a pinch each of dried thyme, dried oregano, dried basil, and dried marjoram)
1 cup pink butter, recipe follows
For the pink butter sauce:
1 cup dry red wine
2 tablespoons minced shallot
1/2 teaspoon dried thyme
1/2 bay leaf, crumbled
1/3 cup heavy cream
1 cup unsalted butter, cut into pieces
Freshly squeezed lemon juice, to taste

Steps:

  • For the lobster:
  • Into a large kettle of boiling salted water plunge the lobster and boil it, covered, for 2 minutes. Transfer the lobster with tongs to a buttered baking dish and with kitchen shears cut down the back of the shell without piercing the flesh.
  • Sprinkle the lobster with salt and pepper, brush it with the butter, and sprinkle it with the herbes à tortue.
  • Roast the lobster in a preheated moderately hot oven (375° F), basting it frequently with the pan juices, for 12 to 15 minutes, or until the flesh is firm.
  • Halve the lobster lengthwise, arrange it on a heated plate, and serve it with the butter sauce.
  • For the pink butter:
  • In a stainless steel or enameled saucepan combine the wine, the shallot, the thyme, the bay leaf, and salt and pepper to taste and reduce the wine over moderately high heat to about 2 tablespoons.
  • Add the cream and reduce the liquid by half. Whisk in the butter, 1 piece at a time, over low heat, adding each new piece before the previous one has melted completely. (The butter must not get hot enough to liquefy. The sauce should be the consistency of a light hollandaise.) Add the lemon juice and salt and pepper to taste and strain the sauce through a fine sieve into a heated serving bowl.

JASPER WHITE'S PAN-ROASTED LOBSTER



Jasper White's Pan-Roasted Lobster image

Provided by Molly O'Neill

Categories     dinner, main course

Time 30m

Yield 2 generous servings

Number Of Ingredients 9

2 live 1 1/2-to-2-pound lobsters
2 tablespoons peanut oil
2 shallots, minced
1/4 cup bourbon
2 to 3 tablespoons dry white wine
6 tablespoons unsalted butter, cut into small pieces and chilled
1 tablespoon chervil, finely chopped
1 tablespoon chives, finely chopped
Kosher or sea salt and freshly ground black pepper to taste

Steps:

  • Preheat the oven to 500 degrees. For each lobster, place it on a cutting board, facing you. Place the front tip of a heavy knife in the center of the lobster, near where the carapace meets the tail. In one forceful, swift motion, split the front half of the lobster lengthwise, which will kill it instantly. Turn it around and repeat this motion, splitting the tail and the lobster in half.
  • Pull the head sac out of both halves. Use fingers or surgical tweezers to remove the intestines. Place the tomalley and roe, if there is any, in a small bowl and use a fork to break it into tiny pieces; cover and refrigerate. With a knife, remove the claws and knuckles by cutting the thin sections where the knuckles meet the body. With the back side of the knife, tap the claws until the shells crack. In another swift, forceful motion, cut the tail from the body on both sides.
  • Place a heavy 12-inch saute pan over the highest heat possible and heat for 3 to 5 minutes. Add the oil and heat until it forms a film over the bottom of the pan. Slide the lobster sections, shells down, into the hot oil. Using tongs, move the pieces and flatten them to sear all the shells evenly. The claws need to be seared on only one side.
  • Add the tomalley and roe and stir; place in the oven for 3 minutes. Remove, return to high heat on the stove top, add the shallots and stir. Remove the pan from the heat and add the bourbon; return to the heat, where the bourbon will probably ignite. Cook until the flames die down, add the wine and cook until the pan is almost dry. Reduce the heat to low.
  • Quickly remove the lobster and place shell-side down on warm plates. Return the pan to low heat, add the butter, chervil and chives and stir until the mixture resembles a creamy sauce, 1 to 2 minutes. Remove from the heat, season with salt and pepper to taste, spoon the sauce over the lobster and serve.

Nutrition Facts : @context http, Calories 671, UnsaturatedFat 22 grams, Carbohydrate 11 grams, Fat 49 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 24 grams, Sodium 734 milligrams, Sugar 5 grams, TransFat 1 gram

LOBSTER RAVIOLI WITH VANILLA BUTTER SAUCE



Lobster Ravioli With Vanilla Butter Sauce image

I stole this recipe from Mike Kalina who stole the ravioli recipe from Windows on the World Restaurant, and the vanilla sauce from L'Archestrate in Paris. It's a triple copycat worth repeating!!!

Provided by Diana Adcock

Categories     Lobster

Time 1h8m

Yield 4-6 serving(s)

Number Of Ingredients 17

3 small cooked lobsters, meat removed
3/4 lb chanterelle mushrooms or 3/4 lb brown button mushroom
4 teaspoons butter
1 shallot, chopped
3 ounces creme fraiche
salt
white pepper
2 teaspoons chopped chives
pasta dough
2 teaspoons butter
5 shallots, diced
3 teaspoons white wine vinegar
1 cup dry white wine
1/2-1 cup butter, cut into cubes
salt
white pepper
1 vanilla bean, split lengthwise

Steps:

  • Dice the lobster meat (you can use shrimp or scallops for this, or a mixture which is what I do).
  • Clean the mushrooms and dice and saute in butter in a large sauce pan.
  • Add the shallot and mix in the creme fraiche and quickly bring to a boil.
  • Season to taste with salt and pepper.
  • Add the chives and lobster meat.
  • gently blend.
  • Simmer for about 5 minutes.
  • Remove from heat and cool to room temperature.
  • Vanilla Butter Sauce----------------.
  • Melt the butter in a small saucepan.
  • Add the shallots and simmer until soft.
  • Add the vinegar and white wine, cook, uncovered at a low boil until the mixture reduces to about 2 Tablespoons.
  • Lower the heat to moderate and add a few cubes of butter, remove the pan form the heat and whisk vigorously until the butter is blended inches.
  • Continue to add the butter this way-on the heat, off the heat.
  • Season to taste with salt and pepper and remove from the heat.
  • Scrape the vanilla bean and whisk it into the sauce.
  • Strain the sauce into a clean saucepan, using pressure with a wooden spoon to make sure that as much of the vanilla and shallots goes through as possible.
  • Putting it together--------------------.
  • Roll out your pasta dough by machine or hand and lay flat.
  • It should be about 5 inches across.
  • Place about 1/2 T of lobster mixture, 4 to a row.
  • Repeat and top with a fresh sheet of dough.
  • Press down with hands and cut into squares.
  • Crimp with a fork.
  • Repeat.
  • You can use won ton wrappers if you prefer.
  • Put ravioli into a boiling pot of salted water-they cook very fast.
  • When they float to the surface they are done.
  • Remove, drain and place in a serving dish, topped with the sauce.
  • By the way, I double the sauce!

ROAST LOBSTER WITH VANILLA SAUCE



Roast Lobster With Vanilla Sauce image

Provided by Karen Kochevar

Categories     dinner, main course

Time 50m

Yield 2 servings

Number Of Ingredients 11

2 live lobsters, 1 1/4- to 1 1/2-pounds each
1 tablespoon olive oil
7 tablespoons plus 2 teaspoons unsalted butter
3 shallots, peeled and finely chopped
1/2 cup white wine
1 1/2 tablespoons white wine vinegar
1/2 vanilla bean, split lengthwise
1/2 teaspoon kosher salt
Freshly ground pepper to taste
3/4 pound tender spinach, stemmed
1 pound watercress, stemmed

Steps:

  • Place a roasting pan large enough to hold the lobsters in the oven, and preheat to 450 degrees. With the tip of a sharp knife pierce the lobsters between the eyes to sever the spinal cord. Crack the claws using the blunt edge of a cleaver or a hammer. Place the lobsters in the hot roasting pan, drizzle with oil and roast until red, about 15 minutes. Remove from the oven, and set aside.
  • Melt 2 teaspoons of butter in a small saucepan, add the shallots and saute over low heat until soft and translucent, about 3 minutes. Add wine and vinegar, raise heat and cook at a moderate boil until the liquid is reduced to 1 tablespoon, about 5 minutes. Remove the pan from the heat, and whisk in 6 tablespoons of butter, about 1 tablespoon at a time until all is incorporated. Scrape the seeds from the vanilla bean into the sauce, stir to combine and strain into a clean saucepan. Season with 1/4 teaspoon salt and pepper, and set aside.
  • When the lobsters are cool enough to handle, remove the meat from the claws. Detach the tails, and discard the heads. With a pair of scissors, cut the shell on the underside of each tail in half lengthwise, remove the meat and cut into 1/4-inch-thick slices. Loosely cover the meat with aluminum foil, and keep warm.
  • Melt 1 tablespoon of butter in a large pot, and add spinach and watercress. Stir until greens have melted down, and continue to cook, stirring occasionally, until greens are tender, about 5 minutes. Season with 1/4 teaspoon salt and pepper.
  • To serve, reheat the sauce over low heat until warm, whisking constantly. Place a bed of greens on each plate, arrange the lobster meat on top and spoon the sauce over the lobster. Serve immediately.

Tips:

  • Select the freshest lobster possible: Look for lobsters that are lively and have a firm shell. Avoid lobsters that are sluggish or have a cracked or damaged shell.
  • Properly store the lobster before cooking: Keep the lobster in the refrigerator until you are ready to cook it. Do not store the lobster in water, as this can make the meat tough.
  • Cook the lobster just until it is opaque: Overcooking will make the lobster tough. The best way to tell if the lobster is cooked is to insert a meat thermometer into the thickest part of the tail. The lobster is cooked when the internal temperature reaches 145 degrees Fahrenheit.
  • Serve the lobster with melted butter or vanilla sauce: Melted butter is a classic accompaniment to lobster, but you can also try serving it with a vanilla sauce. The vanilla sauce adds a touch of sweetness and richness that complements the lobster's delicate flavor.

Conclusion:

Roast lobster with vanilla sauce is a delicious and elegant dish that is perfect for a special occasion. By following the tips above, you can ensure that your lobster is cooked to perfection and that the vanilla sauce is smooth and flavorful. So next time you're looking for a special dish to impress your guests, give roast lobster with vanilla sauce a try.

Related Topics