Oct
12

Jean-Georges Vongerichten’s Lobster with Butter Fried Garlic & Ginger

I made this recently for our White Burgundy wine tasting. It turned out to be quite a hit with everyone. I had never made lobster before so I was particularly proud of how it turned out. The recipe itself is pretty easy and really quite tasty. The recipe is from Jean-Georges Vongerichten.

Total Time: 35 Mins

Ingredients:

Two 1 1/2 lobsters
4 tablespoons unsalted butter
2 large garlic cloves thinly sliced
3 tablespoons finely julienned fresh ginger
2 red thai chiles thinly sliced
Salt
3 1/2 ounces pea shoots or 4 ounce bunch watercress
1/2 cup finely shredded basil leaves

1. Bring a large pot of water to a boil. Add lobsters head first and cook until bright red, about 5 minutes. Transfer lobsters to a bowl. Pour out water, except 1/4 inch. Set a steamer basket in the pot, cover and simmer.
2. When lobsters are cool enough to handle, twist off the claws, then the heads and discard the heads. Using a large knife, cut the tails in half lengthwise and discard the intestinal veins. Loosen the meat in the tail shells, leaving it in the shells. Crack the claws so the meat can be removed. Remove the meat from knuckles too.
3. In a small saucepan, melt the butter over low heat. Skim off the foam. Add garlic and cook until golden. Add ginger and chiles and cook over moderate heat for about 3 minutes. Season with salt.
4. Bring the water in the pot to a simmer. Add the lobster, cover and steam until heated through. About 1 minute.
5. Set a medium skillet over high heat. Add pea shoots and toss until barely wilted for about 1 minute; transfer to a platter. Top with lobster, garlic butter and basil. Serve.

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