Grilled Lobster with Champagne Sabayon
For the grilled lobster:
- 2 lobsters
- 2 1/4 oz of salted butter
- Salt & Pepper to taste
For the Champagne Sabayon :
- 3 1/2 oz melted butter
- 2 sprigs of tarragon
- 3 eggs
- 1 1/2 oz champagne brut
- 1 TBsp lime juice
- Salt and white pepper to taste
- Dash of cayenne pepper (optional)
Preparation:
- Bring salted water to boil
- Place lobsters in boiling water for 3 minutes then remove.
- Place them on a cutting board (bottom side down). Cut each lobter in half from head to tail.
- Brush with melted butter and salt.
- Place them on the grill for approximately 5 minutes until slightly golden. Be careful not to burn or overcook them.
- Remove from the BBQ grill and wrap in aluminium foil to keep warm and prevent from drying.
For the Sabayon :
- On the stove top, clarify the butter on low heat.
- Wash the tarragon and remove the leaves for use.
- Separate the egg yolks from the white
- In a stainless steel bowl, using a whisk mix the yolks, champagne and lime juice.
- Cook using the technique bain-marie, whisking constantly until the mixture thickens and becomes a smooth sauce.
- Remove from the fire and incorporate the clarified butter.
- Add the tarragon leaves.
- Season to taste with salt, pepper and cayenne pepper.
To serve:
Place a half of lobster on each plate and drizzle the sauce on top. Serve with the side dish of your choice.
Sabayon sauce: (a cousin of the light, egg-based Italian dessert zabaglione). A sabayon is made by beating egg yolks with a liquid over simmering water until thickened and increased in volume. ( the liquid can be water, but champagne or wine is often used for a savory sabayon.) The sabayon must not get too hot during cooking or it will become grainy: if it begins to feel warmer than body temperature, remove the pan briefly from the heat, beating continuously, until the mixture cools. Then return the pan to the heat and continue cooking. Sabayon may be served warm or cold; a cold sabayon is beaten off the heat until cooled.
Sabayons may be sweet or savory. They may be served simply as a sauce, often flavored with an alcohol, or they may form the base of some mousse mixtures. Corn flour is sometimes added for stability.
Tags: bain-marie, champagne, cooking technique, grilled lobster, Sabayon, tarragon
