Directions: |
Directions:In large saucepan filled with water, add salt and boil. Blanch lobsters 3 minutes. Do in batches if necessary. In shallow roasting pan large enough to hold all the lobsters, add 2 cups of wine and lobster. Roast in 400º oven for 13 minutes. Remove and reserve cooking liquid. Remove tail and claw meat from shells. Set aside. Reserve shells (not head). Make Pinot Noir Paprika Sauce.
Sauce: In small heavy saucepan, covered, sweat shallots in butter on low heat 5-8 minutes. Add paprika, reserved lobster shells, lemon thyme, cognac, cooking liquid from reserved lobster shells and remaining wine. Bring to a boil, boil gently 45 minutes. Season to taste. Set aside.
Vinaigrette: In small saucepan over medium heat reduce carrot juice by 1/2. While cooking add ginger and mace. When reduced remove from heat; add lime juice and olive oil. Season & Salt. Set aside.
Trim beans and peel carrots and turnips. Shell peas. In large saucepan filled with salted water, blanch carrots and turnips 5-8 minutes. Add peas after 3 minute. Drain. Place in bowl and season with thyme, salt and pepper to taste. When ready to serve, in skillet over low heat place olive oil and gently warm lobster meat. On each plate place a portion of vegetable and arrange lobster meat on top. Spoon carrot vinaigrette into each plate to form a puddle around vegetables and lobster. Then, spoon the Pinot Noir sauce on top of the carrot vinaigrette towards the outside of the rim. Garnish with Tarragon. |
This recipe for Roasted Maine Lobster with Roast Vegetables is from