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| Lobster Mustard Sauce |
Lobster with Cream Mustard Sauce garnished with chopped parsley, grated Parmesan cheese and microgreens
Lobster fact:
- Have long bodies with muscular tails and live in crevices or burrows on the sea floor.
- Three of their five pairs of legs have claws.
- Decapods come in two basic body shapes. There are the longer, narrower ones, which we call shrimp, prawns or lobsters, and the shorter, wider ones, which we call crabs.
- Most lobsters in a grocery store or at a restaurant are at least 5-7 years old and weigh about 1-2 pounds.
- Lobsters can be much bigger and much older and could live to be over 100 years old
- Three of their five pairs of legs have claws.
- Decapods come in two basic body shapes. There are the longer, narrower ones, which we call shrimp, prawns or lobsters, and the shorter, wider ones, which we call crabs.
- Most lobsters in a grocery store or at a restaurant are at least 5-7 years old and weigh about 1-2 pounds.
- Lobsters can be much bigger and much older and could live to be over 100 years old
Ingredients:
For the Lobster:
- 2 live lobsters
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 lemon
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 lemon
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For the Cream Mustard Sauce:
- 1 cup heavy cream
- 2 tbsp Dijon mustard
- 1 small shallot, finely minced
- 1 garlic clove, minced
- 2 tbsp white wine
- 1 tbsp butter
- Salt and white pepper to taste
- 2 tbsp Dijon mustard
- 1 small shallot, finely minced
- 1 garlic clove, minced
- 2 tbsp white wine
- 1 tbsp butter
- Salt and white pepper to taste
For Garnish:
- Fresh parsley, finely chopped
- Grated Parmesan cheese
- Microgreens
- Grated Parmesan cheese
- Microgreens
Instructions:
1. Prepare the Lobster:
- Bring a large pot of salted water to a boil.
- Add the lobsters head-first and boil for 6–8 minutes.
- Remove and plunge into ice water to stop cooking.
- Once cooled, remove the meat from the shell.
- Bring a large pot of salted water to a boil.
- Add the lobsters head-first and boil for 6–8 minutes.
- Remove and plunge into ice water to stop cooking.
- Once cooled, remove the meat from the shell.
2. Sear the Lobster.
- Heat butter and olive oil in a pan over medium-high heat.
- Add lobster pieces, season with salt and pepper, and sear for 1–2 minutes per side until lightly golden.
- Squeeze lemon juice over the lobster and set aside.
- Heat butter and olive oil in a pan over medium-high heat.
- Add lobster pieces, season with salt and pepper, and sear for 1–2 minutes per side until lightly golden.
- Squeeze lemon juice over the lobster and set aside.
3. Make the Cream Mustard Sauce:
- In the same pan, melt 1 tbsp butter and sauté shallot and garlic until soft (1–2 min).
- Deglaze with white wine if using and let it reduce by half.
- Lower heat, add heavy cream, and simmer for 3–4 minutes until slightly thickened.
- Stir in Dijon and whole-grain mustard. Season with salt and white pepper.
- In the same pan, melt 1 tbsp butter and sauté shallot and garlic until soft (1–2 min).
- Deglaze with white wine if using and let it reduce by half.
- Lower heat, add heavy cream, and simmer for 3–4 minutes until slightly thickened.
- Stir in Dijon and whole-grain mustard. Season with salt and white pepper.
4. Assemble & Garnish:
- Spoon the creamy mustard sauce onto plates.
- Arrange the lobster on top.
- Sprinkle with chopped parsley, grated Parmesan, and a handful of microgreens.
Serve Immediately
- Spoon the creamy mustard sauce onto plates.
- Arrange the lobster on top.
- Sprinkle with chopped parsley, grated Parmesan, and a handful of microgreens.
Serve Immediately
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