A simple pan sauce of butter, white wine, lemon juice, shallots, and fresh herbs tops this showstopping oven-roasted lobster.
, saves his lobster feasting for when he’s at home on the Scottish coast, where he and his family have long plucked the local crustaceans from fishermen’s tanks at the pier in Cairn. Lee takes great care to pick every sweet morsel from the shells, and finds that this simple oven-roasted dish requires no accompaniment.
Better by far to enjoy it with a plate ofOn a large cutting board, place the lobster with its legs facing up. Position a sharp knife lengthwise along the center of the belly and tail, then cut down firmly and swiftly all thewell as any trail running the length of the tail. Carefully cut off the two claws where theyTransfer the lobster halves, cut side up, to a rimmed baking sheet or shallow baking dish.Meanwhile, in a large skillet set over medium heat, melt the butter. When the foam begins to subside, stir in the shallots and cook, stirring occasionally, until slightly translucent, about 2 minutes. Stir in the white wine, lemon juice, parsley, and tarragon, remove from the heat, and season to taste with salt and black pepper. Transfer the lobster to a serving platter, drizzle the hot pan sauce evenly over top, and serve immediately.
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