Joël Robuchon's Lobster in Sauternes
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- Salt
- 2lobsters, about 1½ pounds each
- 6tablespoons unsalted butter
- 8miniature carrots, washed and trimmed
- 3cipollini onions, peeled and cut into thin half-rounds
- 3cups Sauternes
- 1cup orange juice
- 1thin slice of fresh ginger, peeled and julienned
- 10threads of saffron
- Freshly ground pepper
- 2tablespoons Italian parsley leaves, chopped
- Sea salt
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Preparation
- Step 1
In a stockpot just large enough to hold the lobsters, add 3 inches of water and 1 tablespoon of salt. When the water boils, add the lobster bodies, return water to a boil and poach for 3 minutes. Remove lobsters and twist off the legs and discard. Remove the large claws and knuckles and return them to the pot. Boil for 2 minutes, remove, rinse under cold water and when cool enough to handle crack the claws and knuckles and remove the meat. Set aside.
- Step 2
In a cocotte or a casserole with a lid just large enough to hold the lobsters snugly, melt 2 tablespoons of butter over medium-high heat. Cut the carrots into thin rounds and sauté them. Melt 2 more tablespoons of butter in the pan with the carrots. Add the onions and a pinch of salt and sauté until the onions are soft but not brown. Add the Sauternes, orange juice, the remaining butter, the ginger, the saffron, a pinch of salt and a few grinds of pepper. Bring to a boil.
- Step 3
Add the lobster bodies, return the liquid to a boil, cover and boil for 4 minutes. Remove the pan from the heat and let it sit, covered, for 3 minutes.
- Step 4
Remove the lobsters and split them in half lengthwise using a heavy chef's knife. Remove the meat and discard the shells.
- Step 5
Add the claw meat to the liquid and warm it over a low flame. Arrange the tail meat on plates, and distribute the claw meat equally. If necessary, reduce the liquid, season with sea salt and pepper and stir in parsley. Divide the reduction evenly among the lobsters.
Private Notes
Comments
This recipe is tricky due to the fact that amounts are specified as baby carrots and threads of saffron which can be of variable size and strength. I absolutely agree that Sauternes are very expensive, though I think you can get away with using slightly less with slightly more orange juice. This recipe is divine. Pure brilliance from the Chef of the (last) Century. Complex flavours enhance, but don’t overpower the lobster. The final result is somewhat exotic.
sounds divine. But with three cups of Sauternes and 2 Lobsters, no wonder there aren't any comments yet :)
Yeah, it's not like you can buy budget Sauternes to cook with, as if it's Merlot or something. I suppose you could use any sweet wine--something from Alsace or Germany maybe. But it isn't Sauternes and I'll bet the very idea would have the great chef rolling in his grave. I shudder to think what Parisian diners were charged for this.
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