The inspiration for this dish came from Thomas Keller of French Laundry and Per Se- considered two of the best restaurants in the United States. While we don't live in Maine and can't access lobster all the time we do consider it a complete treat when we can get it. This definitely takes a little prep time but is relatively straightforward to make. One of the big bonuses of this dish is that the leftover lobster infused butter can be stored in the freezer and used for making scrambled eggs - how decadent.
We thought the dish itself might be a nice one to share coming up to the holidays when we all should find a way to treat ourselves and our loved ones. Enjoy.
2 live lobsters - 1 ¼ to 1 ½ pounds
2 medium red beets
1 pound unsalted butter (we're partial to KerryGold Irish Butter)
1 cup dry white wine
1 tbsp chives, finely chopped
¼ cup white vinegar
Preheat oven to 400 degrees. Trim greens and root from beets so there is about ½ inch remaining, then rinse in water and pat dry. Wrap each beet in heavy duty foil, place on small baking sheet, then roast in oven until tender, about one hour.
Bring 12 quarts of water to a boil in a large stock pot. Place lobsters in a wide pot, so they fit tightly. When water boils, add vinegar, stir, then pour over lobsters. Let sit for two minutes, then remove lobsters. Separate the legs and claws and return to the water for five more minutes. Remove meat from tail by snapping off the whole tail and back flipper, then pushing meat through with your thumb and set aside. (The meat will look translucent as it is not completely cooked) When ready, remove legs and claws from water, then remove meat by cracking the shell and carefully removing the whole pieces.
When beets are nearly finished, create the poaching butter for the lobster. Chop the butter into chunks. Set a small saucepan over medium heat, add white wine, and bring to simmer. Reduce heat to low, then whisk in pieces of butter, one chunk as a time, until it is all melted, but still emulsified. Whisk occasionally to keep it emulsified.
Remove beets from oven. Remove from foil and slice the top and bottom off. Remove skin, then slice each into four equal rounds.
Turn up heat on butter emulsion to medium low. Slice each lobster tail in half lengthwise, then put all lobster pieces into butter and poach until just cooked through, about 4 or 5 minutes. Stir occasionally to be sure all pieces of lobster are submerged in liquid. While lobster is cooking, place one beet round onto each plate and sprinkle with salt and pepper. Stack second beet round on top and sprinkle with salt and pepper. Remove lobster from butter and stack on top of beets, being careful that each portion has a claw, a tail piece and knuckle meat. Spoon some of the butter poaching mixture over top of lobster, season to taste with salt, then sprinkle chives over the top.
Serve immediately. Serves four people as an entrée.