The grapefruit adds a refreshing taste to a classic butter sauce for this special lobster dinner. Cooked orzo pasta and glazed onions complete the meal.
2 live lobsters (1-1/2 lbs. each)
1 grapefruit
3/4 cup fresh grapefruit juice
1/2 cup chicken broth
1/4 cup heavy or whipping cream
3 tablespoons unsalted butter (no substitutes)
6 pearl onions
1 tablespoon butter (no substitutes)
1 teaspoon sugar
pinch salt
pinch freshly ground pepper
1/2 cup orzo, cooked according to package directions
Directions
1. Bring 4 inches water to boil in a big pot. Add lobsters, cover & cook 12 minutes. Transfer lobsters to colander & icy . Carefully remove meat from shells. Discard all shells.
2. Remove grapefruit peel (yellow part only) with a vegetable peeler; cut peel in to thin strips. Cut away white pith from grapefruit; discard pith. Cut out grapefruit segments from membrane & discard membrane; set aside.
3. Make Citrus Butter: Meanwhile, bring grapefruit juice, broth, & cream to boil in heavy saucepan over medium heat; boil until reduced to 1/3 cup. Reduce heat to low. Whisk in butter 1 tablespoon at a time. Makes 1/2 cup. Keep warm (sauce will separate if overheated).
4. Make Glazed Onions: Cook onions in boiling salted water to cover just until tender, 5 minutes. Rinse under chilled water & peel. Combine onions, butter, sugar, salt, & pepper in tiny saucepan & cook over medium heat, swirling occasionally, until browned, 5 to 10 minutes.
5. Heat grill or broiler. Cut lobster tails in half lengthwise. Brush lobsters with 2 tablespoons Citrus Butter & grill or broil 4 inches from heat 30 seconds per side.
6. To serve: Spoon orzo onto 2 heated dinner plates & top with lobster. Spoon 1 more tablespoon Citrus Butter around each lobster. Arrange Glazed Onions & Spinach Saute (if using) around orzo. Garnish with reserved grapefruit sections & peel strips, if desired. Makes 2 servings.
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