Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): tell us
Ingredients
Preparation
The recipe for Chardonnay Cream Sauce was featured on chef/owner Michael McCartys Restaurant of the Month feature. Make the Chardonnay Cream Sauce earlier in the day and keep warm by setting the saucepan in a large container of hot, but not boiling water. Put the lobster in a pot and add about 6 inches of cold, salted water. Bring the water to a full boil. Cook the lobster for approximately 5 minutes. Remove lobster, plunge it into cold water to stop the cooking process, and set it on its back. Using a sharp knife cut it down the middle from head to tail. Gently crack the claws using a wooden mallet and remove the meat. Hold the tail open and remove the meat as well. Reserve the lobster shell halves. Cover and refrigerate the lobster for up to 6 hours. To roast the lobster, preheat your oven to 350 degrees F. Replace the pieces of lobster in the shell cavity, brush the lobster meat with butter, sprinkle with salt and pepper, cover with foil and bake for about 5 - 8 minutes, or until heated throughout. To serve, ladle the sauce over the meat and garnish with slivers of fresh truffle. Recipe for Chardonnay Cream Sauce courtesy of Michael McCarty of Michaels Restaurant. http://www.w2.com/docs2/act/food/sugarplums/dinner.html Posted to recipelu-digest by LSHW on Feb 10, 1998
