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Source |
Total Carbohydrates: 11 per serving Servings: 4 |
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Lobster with Béarnaise
Sauce |
Prep Time: 40 min |
1 tablespoon butter
1 cup béarnaise sauce (see instructions below)
1/2 cup dry white wine
1 onion-- finely chopped
4 ounces mushrooms--sliced
8 ounces cooked lobster meat--cut into chunks
2 medium sized avocados--ripe
1. Cut the avocados in half and remove the pits. Scoop out the pulp, leaving the outer shell intact. Cut the pulp into bite-sized chunks.
2. Melt the butter in a warm saucepan. Sauté the chopped onions and sliced mushrooms for approx. 1 minute. Add the lobster and avocado chunks and stir. Add the white wine. Simmer for 3-4 minutes.
3. Place the mixture into the empty avocado shells. Cover each one with the Béarnaise Sauce. Glaze under broiler until golden brown.
BEARNAISE SAUCE
3 egg yolks
1/2 cup warm clarified butter
1 tablespoon tarragon--chopped
3 tablespoons dry white Chablis
1 tablespoon tarragon or distilled vinegar
6 black peppercorn
1 shallot--chopped
1. Place the last four ingredients into a pan and simmer uncovered until only 1 tablespoon of liquid remains. Allow it to cool, then strain the liquid.
2. Place the egg yolks into a bowl with strained liquid and whip them over very low heat until it acquires a ribbon texture. Add the melted butter slowly. Keep whipping the mixture until all the butter has been incorporated.
3. Remove the pan from the heat and mix in the chopped tarragon.