By Heather Jumah
Lobster Medallions:
1-1.5 pound Lobster Tail, thaw if frozen
1 cup of dry vermouth
3 cups of water.
Add the vermouth and water to a steamer, bring to a low boil.? Add the lobster tail in the shell and steam 20 minutes.? Remove the lobster meat from the shell and slice into 1/4 inch thick medallions.? Place on? warmed plates, fanning out the medallions, drizzle with lemon butter sauce and serve immediately.? Serves 4.
Lemon Butter Sauce:
4 oz.? dry white wine
1 medium lemon, quartered, seeded?and chopped
1/2 tablespoon minced shallots
1/4 cup heavy cream
1?stick unsalted butter, cut into pieces
1/4?teaspoon kosher salt
1 tablespoon?minced fresh parsley leaves
Heat the white wine, lemon?and shallots?in a medium non-reactive saucepan over medium heat.? Bring to a boil.? Reduce heat to medium low?and simmer until?reduced by one-half, about 20 minutes, stirring occasionally and mashing the lemons with the back of a spoon to break up into pieces Add the cream and?simmer until reduced by half, about 3-4 minutes.
Whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is completely incorporated and the sauce coats the back of a spoon.? Remove?the pan from the heat periodically to prevent the sauce from getting too hot and breaking.?Season the salt and whisk to blend.
Remove from the heat and strain, pressing down with the whisk, through a fine mesh strainer, into a small bowl, taste to correct seasoning.?Stir in the parsley and drizzle lightly over the lobster medallions.
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