Butter Braised Atlantic Lobster With A Red Beet And Horseradish Sauce Recipe

• 2 x 1 1/2 pound lobster
• 2 quart water
• 1/3 c. white wine vinegar
• 3 Tbsp. coarse sea salt or possibly 3 tbsp Kosher salt For Sauce
• 1 c. beet, juice
• 1/2 tsp balsamic vinegar lemon, juice
• 1/2 med horseradish, or possibly, horseradish, root Beurre Monte
• 1 lb butter
• 1 Tbsp. water For Poaching
• 1 1/2 c. beurre monte, (see recipe)

1. Poaching the lobsters can be done ahead of time.
2. Combine water, vinegar and salt and bring to a boil.
3. Cook each lobster separately.
4. Plunge the lobster into the boiling water and cook for two min.
5. Don't overcook since the meat should be rare.
6. When the lobster is done, immerse in an ice bath and allow to rest.
7. Remove the meat from the tail and claws and chill till ready to use.
8. For Sauce:Heat the beet juice over medium heat in a small saucepan and reduce it by half.
9. Add in the balsamic vinegar, lemon juice and horseradish; set aside.
10. Beurre Monte:Cut one lb.
11. of butter into small cubes and let it come to room temperature.
12. Heat one Tbsp.
13. of water in a small saucepan over low to medium heat; whisk in the butter cubes, one by one, till the sauce is completely emulsified.
14. When this is done, put aside and keep it in a hot place.
15. Overheating will cause it to separate.
16. This will be the base for the poaching liquid for the lobster.
17. For Poaching:Place the beurre monte over medium heat.
18. Make sure it does not boil, as it will separate.
19. Put the rare lobster meat into the butter and leave for 5 to 6 min.
20. Reheat the beet sauce.
21. Bring the beet sauce to a simmer and season.
22. Add in a bit of beurre monte gradually, stirring till the beet sauce coats the back of a metal spoon.
23. Remove the lobster from the butter with a slotted spoon.
24. Slice half a tail for each person.
25. Put some of the beet sauce on the bottom of each plate along with a piece of lobster.
26. You can garnish with a touch of extra virgin extra virgin olive oil around the rim of the plate and a few salad greens on top of lobster.

lobster, water, white wine vinegar, salt, balsamic vinegar, horseradish, butter, water, beurre monte

Taken from cookeatshare.com/recipes/butter-braised-atlantic-lobster-with-a-red-beet-and-horseradish-sauce-95365 (may not work)