At 1/3/23 10:07 PM, Prinzy2 wrote:At 1/3/23 07:08 PM, Peepers wrote:At 1/3/23 07:02 PM, Prinzy2 wrote:Did lobster poached in garlic lemon butter as one of my NYE dishes. It was delicious and I'm going to do it regularly with seafood when I have guests now.
My mom does broiled lobster and it's hit or miss depending on if the lobster was thawed enough. My way was fool proof.
I've never gotten int lobster much, but then I've only ever had it boiled or grilled.
I got a 2 lb. bag of American sourced shrimp today. Going to do some scampi with some oil and garlic linguine with broccoli.
I figure I'm just going to keep this garlic train going until talking to me does this to people:
For the price, it's probably not worth it compared to other delicious crustaceans to cook on the regular, but it was a treat. I think next time I'll infuse the butter first with shallots, lemon, and garlic. It was a bit messy to separate out of the pot at the table.
Do you know how to make sauce beurre blanc?
It's basically a butter emulsion with these ingredients, though if I'm using shallot I'll forego the garlic. I use fines herbs or fennel fronds and parsley to balance it's richness with some earthy brightness.
Fuck I gotta edit this fast. Let me expand!
Burn the ever living fuck out of some lemons. I'm talking a screaming hot skillet with no oil and you just put the lemon halves flat side down until they're so burnt they pop off the dry pan. Don't shake the pan. Don't check them too early. Don't even look at them until you're like "okay that's way too burnt what's this guy talking about?"
Pop them out of the pan and allow to cool to a comfortable squeezing temp, then juice them into a small metal sauce pan. Add your thyme sprigs, rosemary tree, fennel fronds, half a shallot rough chopped, a couple whole cloves of garlic. Don't worry about cutting or peeling them too aggressively, you're straining it later.
Chop 1/2 to 1 pound of unsalted butter into 3/4" cubes.
Start your pan on low heat until the lemon is at a simmer or even just before (a shimmer, if you're big on poached eggs). Whisk in your butter cube by cube, using the butter to cool the liquid to just below boiling. As it begins to emulsify and get hotter, put more butter in before it totally melts so you don't ruin the emulsion. One charred lemon should have enough liquid / acid to fully emulsify a pound of butter so long as the butter stays around 50-60°C. If you end up breaking the sauce your guests won't know the difference, but next time you can start with a pinch of xanthan gum or use confit garlic paste to help the emulsion along.
Season lightly with kosher salt, this isn't supposed to be a big hit to your palate like other sauces. Too much salt and all you'll taste is a bright and rich sauce like Hollandaise and the seafood will fall flat.
Top it off with some herbs of choice after thoroughly straining.
You can make beurre blanc with chicken stock, fish stock, white wine, some vinegars, lemon or lime juice. Balancing the acid content will always be important since butter emulsions are so fucking rich.