Roasted Lobster Tails with Tomato Tarragon Beurre Blanc and Capers

Roasted Lobster Tails with Tomato Tarragon Beurre Blanc and Capers

2 tablespoons unsalted butter, melted
4 lobsters tails
1 cups cold unsalted butter (8 ounces), cubed, divided
1/2 cup finely chopped shallots (about 4 shallots)
1 1/2 cups dry white wine
1 teaspoon fresh lemon juice
2 teaspoons tomato paste
1 teaspoon kosher salt, plus more to taste
2 tablespoons good bourbon
1/2 pound linguine or fettuccine, cooked according to package directions
2 tablespoons minced fresh tarragon
1 tablespoon chives
1 tablespoon capers
2 to 4 tablespoons of water


Step 1
Preheat oven to 450°F. Split lobster tails in half and set aside. Melt 2 tablespoons cubed butter in a large saucepan over medium. Add shallots, and cook, stirring often, until shallots are translucent, about 4 minutes. Add tomato paste and cook for 1 more minute. Stir in wine and bring to a rapid boil over high. Reduce heat to medium-high, adjusting heat as necessary to maintain a vigorous simmer; cook until wine is reduced to just below the top of shallots, 30 to 35 minutes. Reduce heat to low, and cook, whisking in remaining cubed butter, a few cubes at a time, until sauce is creamy and thickened. Remove from heat; stir in lemon juice and salt, and cover. Set beurre blanc in a warm spot until ready to use, up to 30 minutes.

Step 2
Cook pasta and set aside, keeping it warm. Transfer lobsters to the preheated oven, and roast 5 minutes. Carefully remove from oven and use tongs to flip lobster tails cut sides up. Return to oven, and roast until lobster shells are bright red and meat is opaque and plump, 3 to 5 minutes. Working quickly, transfer baking sheet to the stovetop. If desired, drizzle lobsters with bourbon, and carefully ignite the vapor with a long match or long multipurpose lighter. Let stand until flames disappear. Line a warmed platter with hot cooked linguine; using tongs, place lobsters on pasta. Tent platter with aluminum foil.

Step 3
Pour liquid drippings from the baking sheet into a large skillet over medium; discard white albumen on the baking sheet. Remove skillet from heat, and whisk in beurre blanc, tarragon, chives, and capers. If the sauce is very thick, whisk in water, 1 tablespoon at a time, to reach desired consistency. Season with salt and freshly ground pepper to taste. Remove and discard foil from lobsters and pour beurre blanc over lobsters and pasta. Serve immediately.

Leave a comment