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Name: Roast Lobster with Black Truffles and Chardonnay Cream Sauce
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 lobster Live; 1/2 oz Fresh black truffle; Salt; 1/2 c Chardonnay Cream Sauce; 2 tb Butter

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INGREDIENTS

1 lobster ; Live
1/2 oz Fresh black truffle
Salt
1/2 c Chardonnay Cream Sauce
2 tb Butter

INSTRUCTIONS

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

NOTES

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Roast Lobster with Black Truffles and Chardonnay Cream Sauce

1 lobster Live
1/2 oz Fresh black truffle
 Salt
1/2 c Chardonnay Cream Sauce
2 tb Butter

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 <shusky@erols.com> on Feb 10, 1998

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Nutrition

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Serving Size: 1 Serving (252g)
Recipe Makes: 1

Calories: 439
Calories from Fat: 236 (54%)

Amt Per Serving		% DV

	Total Fat 26.2g	35 %
	Saturated Fat 15.1g	75 %
	Monounsaturated Fat 6.5g
	Polyunsanturated Fat 2.1g
Cholesterol 207.3mg		64 %
Sodium 533.5mg		18 %
Potassium 388mg		10 %
Total Carbohydrate 5.4g		2 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 5.2g
Protein 43.3g		62 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 439

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