Ok... I don't feel that it's 100% yet - but it's about 95% of what I imagine it to be
. I still feel there is something small thats missing... haven't put a finger on it yet. Maybe it's just that I feel that butter poaching is the ultimate lobster preparation.
It's a modified version that Emeril uses.
1 1-1/2lb Lobster
1-T Butter (Melted)
1-T Minced Shallot
1-T Minced Celery
1-T Minced Red Bell Pepper
1-T Minced Green Bell Pepper
1 Clove Garlic - Minced
1-t Minced Parsley
2-T Dry White Wine
1-t Fresh Lemon Juice
1/2-t Seafood Spice (e.g. Old Bay or Creole Essence)
3/4-C Crushed Garlic Croutons (Homemade is Best)
Kosher Salt & Freshly Ground White Pepper
Preheat the oven to 375ºF. Steam the lobster for two minutes, then plunge it into an ice bath to stop the cooking. Trim the legs, claws/knuckles, and split the lobster in half lengthwise. Thoroughly wash out the innards and digestive track. Remove all the meat from the tail, claws/knuckles, legs, and roughly chop it then set it aside. Remove the lung sections from each lobster half, being careful to leave the pieces of connective tissue that holds the cephalothorax to the tail shell. Dry the shells in the oven.
Heat a tablespoon of butter in a skillet over medium heat and sweat the shallot, celery, and peppers until they are soft and translucent. Add the garlic and parsley and cook for an additional minute or two. Remove the pan from the heat and incorporate the lobster. Stir in the wine, lemon juice, and seafood seasoning. Fold in the crushed croutons and melted butter. Season with kosher salt and white pepper.
Stuff the lobster shell halves and bake for 15-20min (15-16min seems to work best for me, but the retained heat in my skillet might be greater than someone with thinner pans which partially cooks the lobster while bringing the stuffing together).
Serve with a lemon wedge for squeezing. With a side salad and soup or dessert this will easily feed two people.
A quick lobster infused cream sauce might be perfect to drizzle over the plate... maybe thats what it could use. I'll have to try that out tomorrow. Oh, subbing lobster butter for the tablespoon that is folded into the stuffing might be killer too.