When we sat down for our three course dinner on New Year’s Eve we enjoyed all the classics. Starting with lobster. As I could only find already cooked lobsters (and they were slightly overcooked in my opinion) the last thing I wanted was to heat it up again and cook it further, so instead I made a beurre blanc with cucumber and chives which I poured over the lobster. We also had some bleak roe left from the nibbles so I added that as a final touch.
It was really delicious and definitely a good way of making an already cooked lobster a bit more exciting without cooking it further! Now that I’ve learned how to make beurre blanc (it was so much easier than I thought) I will definitely make it often.
Lobster with beurre blanc and cucumber, serves 4
2 lobsters, already cooked, halved and prepared
1 1/2 shallots, chopped
200 ml white wine
200g salted butter, cut into cubes
1/4-1/2 lemon, the juice only
1 bunch chives, finely chopped
4 spoonfuls bleak roe
Peel the cucumber roughly. Cut in half lengthways and remove the seeds with a spoon or knife. Cut in half again lengthways and chop into 4 mm wide pieces. Set aside.
Put the onion and wine in a small saucepan. Bring to the boil and boil until the liquid has reduced to half. Remove from the heat and add the butter cubes and whisk until you have a silky sauce. Add some lemon juice and black pepper. Pour the sauce through a sieve and add the chives and cucumber.
Place the lobster halves on plates and spoon the sauce over and around the lobster. Top with the bleak roe.