Lobster with Butter Cointreau Sauce & Pickled Bell Pepper Sauce

Lobster with Butter Cointreau Sauce & Pickled Bell Pepper Sauce

Now that you know how to clean a lobster properly. Let’s make a dish! Today I decided to do a Cointreau butter to go along with a pickled Bell pepper sauce. Are you ready? Let’s go.


Pickle Pepper

  • 1 Bell Pepper
  • 2 Tbsp. Canola Oil
  • 1/3 Cup Champagne Vinegar
  • ¼ cup Honey/ brown sugar
  • 1 Cup water
  • ¼ tsp Xanthan Gum
  • Salt 
  • Pepper

Cointreau Butter

  • 1 Shallot
  • 3 Tbsp Butter
  • 1/3 cup Cointreau 
  • 2 tbsp water
  • ½ lemon zest

Lobster

  • 1 Lobster (shelled)
  • 1 Clove Garlic
  • Olive Oil

Turn your Broiler on high. Lightly season your Bell Pepper with salt, pepper and drizzle with canola oil. Put it in a roasting pan and place in oven. Make sure you are constantly rotating it every 10 minutes, until its evenly charred and you see the skin separating. Once your pepper is cooked, place in a bowl, wrap with plastic wrap and let it steam for 15 minutes.

Next, we will put the vinegar, water and sugar in a pot. Bring the liquid to a simmer for 10 minutes. Leave on a low heat.

Peel the peppers and take the seeds out. You are then going to pour the pickle liquid over the pepper. Leave it to sit in the liquid for 30 minutes. Take your peppers out the liquid, get them in a blender. Pour the pickling liquid about a quarter way to the peppers. Add the Xanthan Gum, a little salt then puree. Pour into a squeeze bottle or piping bag for plating. Reserve for plating.

Finely mince the shallots & reserve. Pour oil in the pan and then add the shallots. You are going to cook your shallots slowly on a low heat. You don’t want them to get any colour. Add the Cointreau (if you are using a gas stove, please be careful; It may flambé). Reduce, be careful not to reduce too far. Cointreau has high sugar content and it will turn into a super sticky syrup. If you take a smell of the liqueur and you can’t smell the harsh alcohol, then its reduced enough.  Add butter and constantly stir until it has totally melted. You don’t want the fats to separate so add a small amount of water. Add lemon zest, lightly season with salt. Keep warm. 
Finally, we will cook our lobster tail. Cut the lobster tail in half, and cook with the garlic & oil on a low heat. It shouldn’t take more than a minute. Be sure to check for tenderness. Finish with salt. Cut into segments. 

Get both of your sauces together and plate. If you have breadcrumbs or maybe a tuille, that would be perfect for adding texture to the dish. I encourage you to constantly try different plating styles or designs. 

 

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