I originally saw this recipe on a special episode of Julia Child, during PBS Pledge week. I didn't think to write it down. The next day, I was describing the dish to my Sous Chef (think assistant manager of the kitchen). Come to find out, my Sous Chef actually knew the guest Chef that Julia Child had on that episode, and the lobster recipe was in a cookbook that my Sous Chef had!
Needless say, later that day, we went over to his place and I copied it. Sadly to say, I didn't record the name of the cookbook, or the name of the Chef who originated it. If someone else knows, please enlighten me!
Pan Roasted Lobsters with Chervil and Chives
Yields: 2 servings
2 live lobsters, 1 ¾ # each
2 T peanut oil
2 shallots (1 ½ oz), finely diced
¼ c bourbon or Cognac
2 – 3 T dry white wine
6 T unsalted butter, cut into pieces and chilled
1 T finely chopped chervil
1 T finely chopped fresh chives
kosher or sea salt
freshly ground black pepper
Preheat your broiler (or oven) to it’s highest setting, 500 – 550ºF. Position the oven rack in the upper third of the oven.
Quarter the lobsters, removing the tomalley and the roe, if present. Place on a plate, shell side down.
Place the tomalley and roe in a small bowl. With a fork, break them into pieces. Cover and refrigerate until later.
Place a heavy 12” sauté pan over the highest possible heat. Allow the pan to heat 3 – 5 minutes, until extremely hot. Add the oil and heat until it forms a film on the surface of the pan. Slide the lobster into the pan, shell side down, into the hot oil. Using tongs, move the pieces to evenly sear the shells. You will need to hold the pieces with the tongs to do this properly. The claws need to be seared on one side only. When the shells have turned bright red (no more than 2 minutes), turn the pieces over. The oil will also have taken a beautiful red tinge. Add the tomalley and the roe to the pan.
Place the pan in the oven. If using the broiler, cook 2 minutes. If using the oven, cook for 3 minutes. The shells should be slightly browned, even a bit charred in places.
Remove the pan from the oven and return it to the stove at maximum heat. Turn off the oven and put your plates in the oven to warm. This will only take a minute.
WARNING! THE PAN’S HANDLE WILL BE EXTREMELY HOT! Use pot holders and do this quickly.
Add the shallots to the fat in the pan and stir. Add the bourbon and ignite. Shake the pan until the flames die down. Add the wine and let the liquid reduce until it’s au sec (almost dry). Turn the heat to low.
Quickly remove the pieces of lobster and place on the plate, shell side down. Reconstruct the lobster to look like a split lobster. Lean the claws into the center of the lobster.
Return the pan to the heat and add the butter, chervil, and chives. Swirl or stir the butter in the pan to create a creamy sauce with the pan juices. Season to taste with salt and pepper. Use very little salt, as the lobster adds it’s own salt. Spoon the sauce over the pieces and serve at once.
