Boiled Lobsters With Tomato Basil Beurre Blanc Recipe

• 4 x 1 1/4-lb. live lobsters
• 1/3 c. dry white wine
• 2 Tbsp. white-wine vinegar
• 2 Tbsp. chopped shallot
• 1 Tbsp. heavy cream
• 1 tsp tomato paste
• 1 stk (1/2 c.) unsalted butter, cut into 8 pcs
• 1/2 c. minced seeded tomato
• 2 Tbsp. chopped fresh basil leaves plus whole basil leaves for garnish

1. Into a large kettle of boiling salted water plunge the lobsters, cover the kettle, and return the water to a boil.
2. Boil the lobsters for 8 min from the time which the water returns to a boil and transfer them with tongs to a cutting board.
3. Cut off the claws and the legs, split the underside of the tail shells lengthwise, and reassemble the lobsters on heated plates.
4. Make the beurre blanc while the lobsters are boiling: In a small saucepan boil the wine and the vinegar with the shallot till the liquid is reduced to about 2 Tbsp.
5. and whisk in the cream and the tomato paste.
6. Reduce the heat to low and whisk in the butter, 1 piece at a time, lifting the pan from the heat occasionally to cold the mix and adding each new piece of butter before the previous one has melted completely.
7. (The sauce shouldn't get warm sufficient to liquefy.
8. It should be the consistency of a thin hollandaise.)
9. Season the sauce with salt and pepper.
10. Divide the tomato and the chopped basil among 4 small ramekins and divide the sauce among the ramekins.
11. Garnish the plates with basil leaves and serve the lobsters with the sauce for dipping.
12. Serves 4.

live lobsters, white wine, whitewine vinegar, shallot, heavy cream, tomato, unsalted butter, tomato, fresh basil

Taken from cookeatshare.com/recipes/boiled-lobsters-with-tomato-basil-beurre-blanc-88762 (may not work)