Cookstr.com

Whole Lobster Cooked in Salt and Tarragon

Updated February 23, 2016
(1 Votes)

0 Comments

Cookbook

Crave

Published by Regan Books

This may sound crazy, but yes, you’re going to bury your lobster in sea salt, which, when baking, will firm a coat of armor around the lobster to seal in moisture and flavor. To me, the moment of glory is the sharp, percussive sound of the salt shell cracking beneath the blow of the knife handle-which of course you’ll want to perform in front of your guest! If you want to prepare 2 lobsters, use a rectangular roasting pan just large enough to fit both lobsters without crowding them, and increase the salt enough to encase the lobsters completely.

2 Appetizer Servings

CostModerate

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

OccasionCooking for a date

Recipe Courseappetizer

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free

Five Ingredients or LessYes

Mealdinner

Taste and Texturebuttery, herby, savory

Ingredients

  • 1½- to 2-pound live lobster
  • 6 cups (about) coarse-grained sea salt
  • 1 tablespoon extra virgin olive oil
  • 8 ounces fresh porcini mushrooms, brushed clean of any grit, halved lengthwise
  • 3 teaspoons finely chopped fresh tarragon
  • Fleur de sel and freshly ground pepper
  • 1 tablespoon cold unsalted butter, thinly sliced

Instructions

Preheat the oven to 350°F. Plunge the lobster headfirst into a large pot of boiling water and cook until the lobster is bright red, about 2 minutes. Using tongs, cool the lobster under cold running water. Pat dry with paper towels.

Do Ahead: At this point, the lobster can be prepared up to 8 hours ahead. Cover and refrigerate.

Using an oval-shaped roasting pan just large enough to fit the lobster, cover the bottom of the pan with ½ cup of the sea salt. Set the lobster a top the sea salt. Pour enough remaining sea salt over to cover the lobster completely. Bake for 30 minutes.

Meanwhile, heat the oil in a heavy medium saute pan over medium high heat. Add the mushrooms and saute until the mushrooms are golden brown, about 2 minutes per side. Remove from the heat. Stir in 2 teaspoons of the tarragon. Season the mushrooms to taste with fleur de sel and pepper.

To Finish And Serve:

Using the handle of a heavy large knife, break the salt crust covering the lobster. Transfer the lobster to a cutting board. Remove the lobster tails and claws from the body. Crack the shells and carefully remove the tail and claw meat from the shells. Cut the tail lengthwise in half.

Place 1 lobster tail half and 1 claw on each of 2 plates. Top with the butter slices. Sprinkle with the remaining 1 teaspoon tarragon. Surround with the sauteed mushrooms and serve immediately.

YOUR RECENTLY VIEWED RECIPES

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password