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  • Tarragon Lobster
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    This is a simple lobster recipe that makes the most of the lobster flavor. By cooking it in its own juices, along with a little white wine and butter nothing is lost.
    By Andreas Viestad

    Tarragon Lobster

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    Servings: 4

    PREPARATION:

    • 1

      Kill the lobster, preferably with a butcher knife through the head (this has been proven to be the most humane way of killing crustaceans): Holding the lobster on a cutting board, plunge the knife into the head. Then pull the knife down and forward, splitting the front of the head in two; this kills the lobster instantly

    • 2

      Or plunge the lobster into a large pot of boiling water for 1 minute. Cut the lobster lengthwise in half; make sure to save all the juices released from the lobster. Crack the claw shells.

    • 3

      Heat 2 tablespoons of the butter in a large skillet over medium heat. Sauté the garlic and shallots for 3 to 4 minutes, until soft. Add the lobster to the pan and sauté for 4 to 5 minutes. Pour over the white wine and the reserved lobster juices, sprinkle with most of the tarragon, cover, and simmer for 15 minutes.

    • 4

      Transfer the lobster to a warm serving platter. Continue cooking the juices until reduced to half. Season with curry powder, salt, and the rest of the tarragon. Stir in the remaining 6 tablespoons butter and let it melt, then pour the sauce over the lobster and serve with lots of good bread to sop up the cooking juices.

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  • Servings: 4

    PREPARATION:

    • 1

      Kill the lobster, preferably with a butcher knife through the head (this has been proven to be the most humane way of killing crustaceans): Holding the lobster on a cutting board, plunge the knife into the head. Then pull the knife down and forward, splitting the front of the head in two; this kills the lobster instantly

    • 2

      Or plunge the lobster into a large pot of boiling water for 1 minute. Cut the lobster lengthwise in half; make sure to save all the juices released from the lobster. Crack the claw shells.

    • 3

      Heat 2 tablespoons of the butter in a large skillet over medium heat. Sauté the garlic and shallots for 3 to 4 minutes, until soft. Add the lobster to the pan and sauté for 4 to 5 minutes. Pour over the white wine and the reserved lobster juices, sprinkle with most of the tarragon, cover, and simmer for 15 minutes.

    • 4

      Transfer the lobster to a warm serving platter. Continue cooking the juices until reduced to half. Season with curry powder, salt, and the rest of the tarragon. Stir in the remaining 6 tablespoons butter and let it melt, then pour the sauce over the lobster and serve with lots of good bread to sop up the cooking juices.

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