Creamy Lobster Sauce

  1. In a large, microwave-safe plastic bag, arrange lobsters head to tail.
  2. Twist the top of the bag shut.
  3. Cook in a 650- to 700-watt oven at 100 percent power for 8 minutes.
  4. Carefully remove from oven.
  5. Drain any liquid that has collected in the bag into a bowl.
  6. Remove lobsters from bag and allow to cool while proceeding with the recipe.
  7. In a 2-quart souffle dish, melt butter, uncovered, at 100 percent power for 2 minutes.
  8. Stir in onion and cook, uncovered, at 100 percent power for 3 minutes.
  9. Remove from oven.
  10. Whisk in Worcestershire, mustard and Tabasco.
  11. Set aside.
  12. Holding the lobster over the bowl, separate the head from the body.
  13. Using a spoon, scrape out tomalley and roe into the bowl, being careful to avoid the brain sac.
  14. Holding the feelers, squeeze the head to extract juices.
  15. Remove meat from tail and claws.
  16. Dice the tails.
  17. Reserve claws whole for garnishing.
  18. Add cream and chicken broth to onion/butter mixture.
  19. Heat, uncovered, at 100 percent power for 4 minutes.
  20. Whisk tomalley, roe and reserved juices into cream mixture.
  21. Cook, uncovered, at 100 percent power for 4 minutes.
  22. Add tarragon and reserved lobster tail meat and cook 2 minutes longer.
  23. Remove from oven.
  24. Season to taste with lemon juice, salt and pepper.
  25. Toss with hot fettucine.
  26. Garnish with reserved claws.
  27. Serve immediately.

live lobsters, unsalted butter, onion, worcestershire sauce, mustard, hot red pepper sauce, heavy cream, chicken broth, tarragon, freshly squeezed lemon juice, kosher salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/6436 (may not work)

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