Serves one
INGREDIENTS
- 1/2 lb lobster, halved with claws cracked
- 1/2 lb clarified butter
- 2 sprigs tarragon
- fresh pepper to taste
- kosher salt to taste
DIRECTIONS
- Heat a heavy pan with butter over a high flame. Add salt and pepper to the meat of the lobster, place meat side down in the pan and cook for 5 minutes.
- Turn over onto its shell, add the taragon and cook for 5 more minutes. Turn meat side down again and cook for 3-4 more minutes. Plate, drizzle the butter from the pan over the lobster and add a few pinches of sea salt.
Mitchel's Note: When you split the lobster in half you should also crack the claws with your knife to expose as much claw meat as possible.
Sauce
- This is very easy. Pour off 99% of the fat. Add 1 cup of veal stock to pan and cook for 2 minutes and you're done.
- Slice rack into individual ribs and place on plates. Place squash around ribs. Sauce lightly.
