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Lobster with Butter, Vanilla, and White Wine Sauce

Lobster with Butter, Vanilla, and White Wine Sauce


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Lobster with Butter, Vanilla, and White Wine Sauce

Some people get nervous about baking breads with yeast, which can be finnicky and unpredictable. Other people avoid cooking whole fish or poultry because they don't know the first thing about deboning. And me, at least until this past week, I shied away from lobster.

Lobster's a pretty reasonable cooking fear. Not only does the cook have to kill it themselves (and then choose among several methods of execution), but on top of that, the things have threatening claws, a rock-hard shell, and an unnerving number of appendages. well, kinda freaky.

What inspired me to conquer my fear? Having grown up eating a diet virtually free of seafood, I discovered the lobster very belatedly. It wasn't until my early 20s that I even tasted lobster straight out of the shell. When I did try it, though, I discovered what the rest of the world has always known — it's a delicious meat, sweet and especially good when doused in a more-than-healthy amount of butter. And thus, fast-forward to this week's first-ever lobster cooking venture.

The preparation is pretty simple, but the flavors aren't. Served on a bed of saffron rice, the lobster is drizzled in a butter and white wine sauce that's perfumed with woody, fragrant Madagascar bourbon vanilla bean. It's everything a good meal should be — fancy-seeming but also fast and satisfying.

Click here for more lobster recipes.

Ingredients

For the saffron rice

  • 1 cup long-grain white rice (basmati or jasmine)
  • 2 cups water
  • Salt and black pepper, to taste
  • Pinch of saffron

For the sauce

  • 8 tablespoons (1 stick) unsalted butter
  • 2 shallots, finely diced
  • 2 tablespoons garlic cloves, minced
  • Salt and black pepper, to taste
  • 1/3 cup white wine
  • 1 Madagascar bourbon vanilla bean

For the lobster

  • 1 1 1/2 pound lobster
  • Salt
  • Chopped fresh chives, to garnish

Servings1

Calories Per Serving2230

Folate equivalent (total)132µg33%

Riboflavin (B2)0.3mg17.6%


White Cake with Vanilla Sauce

12 tablespoons unsalted butter, softened
1 1/2 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 large egg whites
3/4 cup milk
2 teaspoons vanilla extract

Gram's Vanilla Sauce
2 cups boiling water
1/2 cup sugar
2 tablespoons cornstarch
4 tablespoons butter
1/2 teaspoon nutmeg
1/2 teaspoon vanilla extract


Chef Mark is joined by Chef Alain Bosse from Taste of Nova Scotia, who shows us how to make a simple yet sumptuous lobster roll.

The Gilded Fork, Culinary Podcast Network, Culinary Media Network and “Celebrate the sensual pleasures of food” are all trademarks of The Gilded Fork LLC.

Copyright (c) 2020. All rights reserved.

GENERAL INFO
TEST KITCHEN
OUR COOKBOOK

The Gilded Fork™, Culinary Media Network™ and “Celebrate the sensual pleasures of food™” are all trademarks of The Gilded Fork LLC.


Cut the butter into medium (1/2-inch) cubes and return them to the refrigerator to keep them cold.

Heat the wine, vinegar, and shallot in a saucepan over high heat until the liquid boils. Continue boiling until the liquid has reduced down to about 2 tablespoons, about 30 to 40 minutes.

Reduce the heat to low, take the cubes of butter out of the fridge and start rapidly whisking them in, 1 or 2 at a time, to the reduction. As the butter melts and incorporates, add more and keep whisking. Continue until you only have 2 to 3 cubes remaining. This process should take about 25 to 30 minutes.

Remove from the heat while whisking in the last few cubes, and whisk for a moment or two more. The finished sauce should be thick and smooth.​

Traditionally the chopped shallot would be strained out before serving but doing so is optional. Serve right away. Enjoy.

Can I Make Beurre Blanc Ahead of Time?

Beurre blanc is really meant to be made and used immediately, but you can make it ahead, with a few caveats.

To make an hour or so before serving: This requires you to keep the sauce warm, which can be a little tricky because too much heat will break it. Keep it over a very low flame and a close eye on it while you are making the rest of the meal, and then whisk in a little stock or cream before serving. Or, if your kitchen is warm enough and you have other burners going, you can simply turn off the burner under your sauce and the ambient heat should be enough to keep it intact, provided you whisk it now and then. If not, add a little cold butter and whisk it in.

To make a day ahead (or for leftover sauce): If you're ok with the fact that the sauce won't really be the same, refrigerate the sauce in a sealed container. It's a warm emulsion and if you reheat it, it will break. Instead, simply scoop out a little bit of cold beurre blanc and put it on hot vegetables or fish. It will still be delicious but more like a compound butter. (Note: this works if you want to freeze leftover beurre blanc, too. Cut off a piece as needed and use it on hot foods.)

Why Did My Beurre Blanc Spilt?

If you make this sauce correctly, it will be thick, creamy, and velvety. If it looks like melted butter, the emulsion has broken. This can happen for several reasons. Either the butter was not cold enough, you added the cubes too quickly, you didn't whisk hard enough, or possibly all three. To fix a broken sauce, simply take it off the heat and whisk in a few chips of ice until the emulsion comes back together.


Here are a couple. One uses coconut as well as vanilla but thought I'd throw it in anyway:

Yes, isn't this sauce delicious?!

Best is always to fry the fish in butter, take it out of the pan, then throw in some rum, add vanilla powder (or, if you have pods, scrape out the vanilla and add the powder and the pod to the rum), boil it until the rum is close to being evaporated. Then add cream and/or coconut cream. Just try how you like it better. Season with pepper and salt.

Instead of rum you can also use cognac or brandy, or white wine. Of course, it also works without alcohol - but the sauce will taste a little more bland.

In some recipes they start with shallots and onion but the sauces I have had in the islands were all without.


    1. Boil wine, vinegar, and shallot in a 2- to 3-quart heavy saucepan over moderate heat until liquid is syrupy and reduced to 2 to 3 tablespoons, about 5 minutes. Add cream, salt, and white pepper and boil 1 minute. Reduce heat to moderately low and add a few tablespoons butter, whisking constantly. Add remaining butter a few pieces at a time, whisking constantly and adding new pieces before previous ones have completely liquefied (the sauce should maintain consistency of hollandaise), lifting pan from heat occasionally to cool mixture.
    2. Remove from heat, then season to taste with salt and pepper and pour sauce through a medium-mesh sieve into a sauceboat, pressing on and then discarding shallot. Serve immediately.

    Made this to go with some Dover Sole - DELICIOUS!! Super easy to make and just yummy!

    Beurre blanc usually doesn’t have heavy cream, despite this it was delicious. I left the shallots in for a more rustic texture and it was delicious!

    Traditional Beurre Blanc doesn't have heavy cream in it.

    Damn this was great. Easy enough to make all the time. Served with blackened redfish and broccoli. Highly recommend.

    Just made this sauce tonight. I doubled the recipe thinking I would not have enough. I had MORE then enough! Served it over Sea Bass and Baked Asparagus - Beyond Delicious!

    Wonderful on fish and scallops! I do like to sub lemon juice for the vinegar now and then. I make 2 to 3 hours ahead and keep in a Zojurushi thermos/ travel mug that I keep for sauces only. As hot a if it just came off the fire and no breaking.

    I halved the recipe as I was only cooking for two, and it produced just the right amount of sauce. You could probably put this sauce on just about anything and it would taste amazing. I placed the sauce on top of black sea bass filets.

    I've always found that the biggest pain with these types of sauces are preventing it from overheating and separating the fat from the butter. As stated, simply taking the pan off the heat for a few seconds while gradually adding the butter every so often worked perfectly. I followed the directions as stated though my reduction of the wine and vinegar wasn't as syrupy as expected. Regardless, the sauce was absolutely fantastic. I left out the extra salt and pepper at the end, it was already delicious and I didn't want the extra bite of pepper. I tried to recreate a dish I had at Trellis in Kirkland, WA, gnocchi with beurre blanc, pancetta, and fried sage. It turned out wonderfully. I kept it warm in bowl of warm water while the gnocchi cooked, which heated it right back up when it was mixed in.

    Why does it have a video for Aioli attached to it .

    perfect! I used part red wine vinegar and part distilled white vinegar and subbed soy milk for the cream. Also, added a few drops of dijon mustard and a squeeze of lemon. I only used about 3/4 of a stick of butter (I used vegan earth balance) which achieved the butter flavor. There was enough for about 3-4 servings. It was delicious drizzled over salmon!

    I didn't have time to follow the recipe exactly, so I changed it a little. I made it with white wine vinegar, rice wine vinegar, garlic and butter. It was delicious!

    This is my absolute favorite sauce in the world. I would tweak the directions, though: It's best to remove the sauce from the heat before beginning to add the butter. The hallmark of a beurre blanc is a perfectly smooth, creamy texture too much heat will cause the butter to separate. You want to rely on residual heat to bring the sauce together as you gradually add the butter.

    I was worried about the amount of white vinegar because my family does not like that type of flavor (eg sour pickles, etc) however this sauce is incredible! Everyone thought it was extremely delicious and it was not difficult at all! We had it over the crab stuffed sole and it was fantastic!

    Oh. My. Goodness. Rushed home from "Julie and Julia" to make this amazing and simple sauce. I made just half for the two of us and it was still way more than we needed. The entire recipe would generously sauce 8 servings of fish. At that rate, you would only be getting one tablespoon of butter and 1/2 tablespoon of cream, so its not nearly as deadly as it looks from the recipe. Forget the Smart Balance once in a while and try this. Thanks, Julia!

    Delicious! My daughter & I came home from seeing Julie & Julia and just had to made a beurre blanc! This was great! We served it over tilapia & added parsley at the end. It would be great with any herb that matches what you are serving. Lemon zest is also a good add-in.

    lovely sauce, be sure not to use too much shallot, as the reduction is pretty fast and furious and the shallot gives off a lot of flavor. needs quite a bit more pepper than suggested.


    I am always in search of new recipes. New tastes to keep food interesting. It is entirely too easy for me to fall into patterns. For me, that would be garlic, cheese, and bacon. This meal had none of those but I think that garlic would be a fantastic addition…I probably won’t remake this ever again without garlic. Yes, I am an addict. A garlic addict.

    First, cook some pasta. Or at least get the water boiling. I used egg noodles this night because that is what I had. About a half of a bag.

    Now onto the chicken. I gave it a quick pound with the mallet. It doesn’t need to be thin, just have an even thickness throughout for even cooking. I cut two of the large chicken breasts in half but you could keep them whole, or cut them up into small pieces.

    Next, I put a cup or so of flour in a bowl and mixed in salt, pepper and Italian seasoning. Put in as much or as little as you want. I coated the chicken with the flour mixture.

    And put into a hot pan. The flour helps it brown nicely without having to go through all of the steps of coating in bread crumbs. I lowered the heat to medium to medium high until the chicken was cooked fully through, flipping periodically to keep the chicken from burning.

    Next time, I will probably just grill the chicken or cook it under the broiler.

    While the chicken is cooking, I melted a half stick of butter in a sauce pan and let it melt. I added ¼ cup of onion and let those cook for a minute or two until they just started to become transparent. This is the point I wish I had added some freshly minced garlic. Just a couple of cloves.

    I added a cup of wine and a quarter cup of lemon juice. Mix everything together and let it boil down a little. Hopefully everything is finished at about the same time. I put a serving of noodles in the bowl, added a few freshly chopped tomatoes, placed a chicken breast on top then drizzled it all with the lemon wine sauce.

    It was fresh and filling without being too heavy.

    Lemon and White Wine Chicken Pasta

    INGREDIENTS:
    ½ bag rice noodles (or any pasta)
    3 large chicken breasts
    1 cup flour
    Salt to taste
    Pepper to taste
    Italian seasoning to taste
    ½ stick butter
    ¼ diced onion
    1 cup white wine
    ½ cup lemon juice
    1 tomato chopped

    PREPARATION
    Cook pasta according to instructions on package

    Flatten chicken breasts until they are of an even thickness throughout. Mix flour, salt, pepper and Italian seasoning in a bowl. Coat chicken in flour mixture. Cook Chicken on medium to medium high heat in a frying pan flipping occasionally to prevent burning.

    In a medium sauce pan, melt butter. Cook diced onion in butter until it begins to turn transparent. Add wine and lemon juice and bring to a boil. Reduce heat and allow sauce to simmer for several minutes.

    To serve, put a serving of pasta into a bowl. Top with freshly chopped tomatoes and 1 chicken breast. Spoon sauce over chicken and pasta.


    It makes all the difference. I’ve tested it with imitation vanilla extract, pure vanilla extract, and high quality vanilla extract, which is also pure vanilla extract that tastes superb (but it’s quite expensive). The high quality one wins big time, but since I know not all of you have it, just use any pure vanilla extract for the best flavor. I know that for some, the imitation vanilla extract is the flavor that brings childhood memories, so it’s a matter of personal taste. I prefer pure vanilla flavor.

    I use egg whites for this recipe. If you want a recipe that uses whole eggs, I’ll be working on that real soon. For a white cake, egg whites are used instead of whole eggs because the egg yolks give the cake a yellowish color. You can use the egg yolks to make creme brulee or Boston cream pie.


    Should You Put Sour Cream In White Cake?

    A long long time ago (we’re not going to talk about how long) I remember reading in the cake forums about this magical white cake recipe called WASC cake that all the cake decorators used. I had no idea what it was but desperately wanted to know! Soon, I learned that WASC stood for White Almond Sour Cream cake and the first ingredient is a white box cake mix.

    Now, I don’t actually have anything against anyone who uses boxed mixes or doctors boxed mixes. For my personal journey as a cake decorator, I was looking to make my own recipes that would make me stand out. Anyone can whip up a box mix but then it just tastes like everyone else’s cake. You see what I’m saying?

    So why would you use this type of white cake recipe? Well not everyone is a scratch baker or wants to be. Or maybe they just want a quick and easy cake recipe that will for sure turn out. This recipe is definitely a no-fail and is what you might call a “doctored box mix”. The addition of the sour cream and eggs makes it more flavorful and moist. It also detracts from that “chemical” taste that most box mixes have.

    Would I suggest you make this instead of scratch mix? Well really that’s up to you. I promise I won’t hold it against you one way or the other. Just always be up-front with your customers (if you have them). If you say you bake from scratch then bake from scratch. If you use a box, it’s perfectly ok to say you use “freshly baked cakes”.


    8 Big, Buttery Chardonnays That Are Actually Good

    Maybe you’re roasting a chicken and want a rich white wine pairing. Maybe you love white Burgundy and the beautiful balance of thoughtful oak aging. Maybe you stole sips of your mom’s buttery, ice-cubed Chardonnay as a teenager and are nostalgic for those flavors.

    Whatever the reason you’re seeking out a buttery Chardonnay, congratulations! You’ve come to the right place. Sure, the ABC —Anything but Chardonnay — club may still be swinging, but there’s nothing wrong with preferring a richer style.

    Read on for eight big, buttery Chardonnays that are totally delicious.

    Eden Road “The Long Road” Chardonnay

    Located in Murrumbateman, Australia, this winery highlights Australia’s cool-climate wines. This wine balances buttery, spicy notes with flinty minerality, and really over-delivers for the price. Lovely with mushroom toast or risotto. Average price: $16.

    Stag’s Leap Chardonnay

    Stag’s Leap is a Napa icon, and its Chardonnay is quintessential Napa Chardonnay. Expect notes of vanilla and caramel, tempered with lemon curd, white peach, and freshly picked lilacs. This is the perfect cheese-pairing wine, but also lovely with roast chicken or seared scallops. Average price: $25.

    Au Bon Climat “Los Alamos” Chardonnay

    This is the perfect buttery Chardonnay to bring to a dinner party. Even if your fellow guests think they don’t like oaked Chardonnays, they’ll quickly appreciate how wonderfully it pairs with everything from cheese boards to light mains. Heck, with its viscosity and creamy coconut notes, this would even be good with burgers. Average price: $27.

    Cakebread Chardonnay

    Photographer Jack Cakebread ventured to Napa 30 years ago for work and fell in love with the region. Today, his wines are among Napa’s most iconic bottles. This Chardonnay features Pippin apples on the nose and smoky, minerally flavors on the palate. Enjoy with a chicken panini or crab. Average price: $46.

    Stuhlmuller Vineyards Reserve Chardonnay

    This Sonoma Chardonnay is sleek but rich, with notes of vanilla, baked apple, hazelnut, and perfectly ripe pear. Perfect for a creamy chicken dish or even a B.L.T. if you feel like a high-low pairing. This wine is made with the oldest Chardonnay vines in the Stuhlmuller estate vineyard to lend richness and power. Average price: $48.

    Radio-Coteau “Savoy” Chardonnay

    This organically grown Chardonnay from California’s Anderson Valley is perfectly autumnal — think pie crust, baked golden apples, and brown butter. While it certainly goes well with richly sauced fish dishes and roast chicken, it will also be lovely with braised pork shoulder or a well-spiced vegetarian main. Average price: $58.

    Far Niente Winery Napa Valley Estate Chardonnay

    Chardonnay was the first grape cultivated by Napa’s Far Niente in 1979. The Estate Chardonnay is classically Californian, with candied nuts, figs, and Madagascar vanilla on the palate, plus sweeping acidity to keep everything balanced. You can drink now or age for up to 10 years, if you’d like. Average price: $60.

    Henri Prudhon & Fils Puligny-Montrachet “Les Enseignieres”

    Burgundy is the ancestral home of opulent Chardonnay and this bottle, partially from 30-year-old vines and partially from 80-year-old vines, is no exception. While this is the priciest bottle on the list, it’s still rather reasonable for Burgundy. This is a good bottle to buy two of — one to enjoy now, and one to cellar. Average price: $68.


    Watch the video: Αστακομακαρονάδα. Άκης Πετρετζίκης (May 2022).