Lobster with White Chocolate Vanilla Bourbon Sauce Recipe

Lobster paired with White Chocolate Vanilla Bourbon Sauce

Recipe by Rocco DiSpirito

• Difficulty: Intermediate
• Servings: 4
• Nutritional Information Per Serving (one of four servings):
  • Calories: 1351
  • Total Fat: 67 g
  • Saturated Fat: 40 g
  • Carbohydrates: 44 g
  • Dietary Fiber: 2 g
  • Sugar: 39 g
  • Protein: 119 g
  • Cholesterol: 1028 mg
  • Sodium: 2982 mg
• Total Time: 1 hour 35 minutes (this includes cooling time)
• Active Time: 55 minutes

I've been enchanted by the blend of lobster and vanilla for many years. Although it might seem unusual or even bold, it surprisingly complements perfectly. In this recipe, white chocolate is introduced to elevate the flavor profile.

Ingredients

Lobster:

• 3 live lobsters (each about 2 pounds)
• 2 tablespoons unsalted butter
• 1 celery stalk, roughly chopped
• 1/2 large onion, roughly chopped
• 1/4 cup bourbon
• 1/4 cup white wine
• 1 cup heavy cream

Leek Sauce:

• 1 leek, chopped (use the entire white section plus about 2 inches of green)
• 1 tablespoon unsalted butter
• 6 ounces whipping cream
• Kosher salt and freshly ground black pepper to taste
• 1 vanilla bean, split and scraped for seeds
• 2 ounces bourbon
• 8 ounces white chocolate

Preparation

1. Bring a large pot of water to a vigorous boil.
2. Submerge the lobsters and cook them through for 8 to 10 minutes. Remove and let cool until they can be handled.
3. Prepare the leek sauce: In a 12-inch cast-iron skillet over medium heat, saut the leeks in butter until softened but still retaining green colorabout 5 minutes. Add the whipping cream and season with salt and pepper. Let it simmer gently until the liquid is nearly evaporated and the sauce thickens. Keep warm.
4. For the lobster: Separate the lobsters into claws, tail, and body. Extract meat from claws and tail, reserving it. Break down the bodies into smaller pieces.
5. Place the lobster bodies, butter, celery, and onions in a large cast-iron pan over medium-high heat. Cook until softened, about 5 minutes. Deglaze the pan with bourbon and white wine. Add heavy cream and 1 cup water, then reduce for approximately 7 minutes. Carefully transfer the mixture, shells included, into a blender and blend until smooth.
6. Strain the lobster mixture through a chinois or very fine mesh sieve into the sauted leeks. Stir in the vanilla seeds and bourbon, then adjust seasoning as needed. Just before serving, add the white chocolate and stir until it melts and the sauce is glossy.
7. Slice the lobster tail meat into round medallions. Arrange all lobster meat on a wide serving dish and spoon the sauce over the top.

Note: When blending hot liquids, let them cool about five minutes before filling the blender halfway. Keep the lid on but leave one corner open and cover it with a kitchen towel to prevent splatters. Pulse until smooth.