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Roasted lobster, béarnaise sauce, green asparagus and roasted fingerling potatoes

Mains, Fish, Seafood & Shellfish

Live lobster, cut into 2 lengthwise and then oven roasted with tarragon butter, served with steamed asparagus and roasted fingerling potatoes for a grand meal.


Recipe for 4 persons

For the roasted lobster

2 Unit(s)
4 Sprig(s)
50 Gr
Clarified butter
1 Unit(s)

For the béarnaise sauce

1 Unit(s)
6 Sprig(s)
80 Ml
White wine
80 Ml
White vinegar
2 Unit(s)
Egg yolk
200 Gr
Clarified butter

For the asparagus and potatoes

1 Bunch(es)
Green asparagus
600 Gr
Fingerling potatoes
50 Gr
Clarified butter
  • Salt and pepper

Preparation time: 45.00 min

Preheat your four at 400.00 °F

  • General preparation
    Chop the shallots. Chop the tarragon leaves. Remove the fibrous parts from the asparagus. Cut the new potatoes in two lengthwise.
  • Potatoes and asparagus preparation
    Mix the potato slices with clarified butter. Place on a baking sheet lined with parchment paper and roast in the oven about 30 minutes, until browned and tender. For the asparagus, steam or cook them at the last moment in a large pot of boiling water 2 minutes.
  • Roasted lobster preparation
    Mix some clarified butter with chopped tarragon and a pinch of freshly ground pepper. Cut into 2 the live lobsters by inserting the knife in right in the center of the abdomen, cutting the head and the tail in 2. Then crack the claws using clamps. Place on a baking sheet, meat side up and brush with butter and tarragon. Roast in the oven for 8 to 10 minutes.
  • For the béarnaise sauce preparation
    In a saucepan combine the shallots, vinegar and white wine, 4 turns of ground pepper and sprigs of tarragon. Reduce until the liquid evaporates, remove the branches. In a water bath, using a whisk, emulsify egg yolks with a little water, when the mixture thickens and whithens, start to slowly add in the clarified butter, until the sauce thickens, add the shallots and chopped tarragon.
  • To serve
    On your plate. Place half a lobster, then use an oval ring mold to present the potatoes. Place the asparagus on top and top with the sauce bearnaise.
To prepare clarified butter: melt in the microwave and let stand so that the fat and whey separates. Remove the foam on top and get the yellow transluscide liquid without touching the whey from the bottom.

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