Lobster béarnaise

5 Dec

This might be jumping the gun, but we think we’ve found a worthy New Year’s Eve dinner.

This top sirloin Oscar with jumbo prawns, Atlantic crab & béarnaise (but ours came napped in an orange-coloured lobster sauce) was amazeballs.

How easy is steak with lobster béarnaise? Buy two lobster tails, poach in butter, remove and reserve meat. It would be easy to make lobster butter by simmering shells in butter. Strain and discard the bits then add as directed to Knorr bearnaise sauce:

In saucepan over medium-high heat, melt 1/2 cup (125 mL) butter; whisk in package contents until blended. Remove from heat.
Gradually whisk in 1 cup (250 mL) milk.
Whisking constantly, bring to boil over medium-high heat.
Reduce heat and simmer 1 minute whisking frequently. Makes 1 1/2 cups (375 mL) sauce.

___________________________________
Here is Bobby Flay’s Lobster Saffron Sauce
1 tablespoon olive oil
2 shallots, finely diced
1 cup dry white wine
1 cup lobster stock or vegetable stock
Large pinch of saffron

2 cups heavy cream
3 tablespoons chopped flat leaf parsley, plus parsley leaves for garnish
Salt and freshly ground black pepper
¾ cup chopped steamed lobster meat

1.Heat the oil in a small saucepan over medium heat. Add the shallots and cook until soft. Add the wine and cook until reduced by half. Add the stock and cook until reduced by half.
2. Add the saffron and heavy cream and cook until thickened to a sauce consistency. Stir in the parsley and season with salt and pepper.

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One Response to “Lobster béarnaise”

Trackbacks/Pingbacks

  1. New Year’s Eve Pa-JAM « Saucy Cherie - December 30, 2011

    […] dinner, the Mister will surely love sirloin topped with shrimp and lobster butter sauce. I read that if you steam/poach lobster tails, remove meat, and add pulverized shells to butter and […]

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