GUIDE / INSTRUCTIONS
Place water & salt in a 10 L pot, put on a burner to bring to a boil
When it comes to a boil, drop the lobster in (take the rubber bands off)
Lobster should take about 10 minutes
Have your ice bath set up for to shock the lobster and help it stop cooking
For the #1 Butter Poached Claws:
For the #2 Citrus Beurre Blanc Claws:
Take claws out of the shell
Combine wine, vinegar, lemon juice & zest in a pan on the stove and reduce to approx. 1/4 cup
Take pan off of the heat
Add cubed butter a little at a time while swirling it in. It should emulsify and become glossy.
Season with salt & pepper if necessary
Place sauce on top of lobster knuckles
For the #3 Grilled Lobster Tails:
Boil the vinegar together with peppercorns and thyme, reduce by half. Strain and reserve
Boil a large pan of water, then reduce to a simmer. Using a large balloon whisk, beat together the yolks and 2 tsp of the reduced wine vinegar in a heatproof bowl that fits snugly over the pan.
Beat vigorously until the mixture forms a foam, but make sure that it doesn’t get too hot. To prevent the sauce from overheating, take it on and off the heat while you whisk, scraping around the sides with a plastic spatula. The aim is to achieve a golden, airy foam (called a sabayon), which forms ribbons when the whisk is lifted.
Whisk in a small ladle of the warmed butter, a little at a time, then return the bowl over a gentle heat to cook a little more. Remove from the heat again and whisk in another ladle of butter. Repeat until all the butter is incorporated and you have a texture as thick as mayonnaise. Finally, whisk in lemon juice, salt and pepper to taste plus a little warm water from the pan if the mixture is too thick.
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