Ingredients
- 4 x 1 1/2 lb (750 g) live lobsters
Beurre Blanc Sauce
- 6 shallots, finely chopped
1/4 cup (50 ml) white wine vinegar
1/4 cup (50 ml) dry white wine
8 oz (250 g) cold butter, cut in cubes
Juice of 1 lemon
Preparation
In large saucepan of boiling salted water, plunge lobsters head first. Cover and cook for 10 to 11 minutes. Remove lobsters from water and cool under cold running water. With sharp knife, split in half and arrange on plates. Serve with Beurre Blanc Sauce and lemon wedges. Serve hot with rice and green salad.
Beurre Blanc Sauce
In saucepan, bring vinegar and wine to boil with shallots. Reduce heat and simmer until reduced to 2 tbsp (30 ml). Turn heat off. Whisk in butter, whisking well until smooth. Strain sauce. Stir in lemon juice and mix well. Serve with lobster or fish.
