Lobster Pan Roast With Salsa Verde And Spicy Tomato Relish
Serves: 6
Floy Nolan
1 January 1970
Based on User reviews:
46
Spice
55
Sweetness
53
Sourness
46
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Olive Oil1 tbsp
Parsley (coarsely chopped)2 tbsps
Basil (coarsely chopped)2 tbsps
Tarragon (coarsely chopped)2 tbsps
Water1 tbsp
Garlic (minced)1 cup
White Wine4 cups
Clam Juice1
Salt1 tbsp
Unsalted Butter2 medium
Tomatoes (ripe, coarsely chopped)2 tbsps
Onion (finely diced spanish)1 tsp
Red Pepper Flake1 cup
Red Wine Vinegar1 cup
Pure Olive OilDirections:
1
For the salsa: Heat 2 tablespoons of oil in a medium saute pan over high heat until almost smoking and saute the tomatillos 3 minutes
2
Place the tomatillos in a food processor, add the parsley, basil, tarragon and water and puree
3
Place the remaining 2 tablespoons of oil and the garlic in a medium saute pan over low heat and cook the garlic until cooked through
4
Raise the heat to medium, add the wine, and reduce the mixture to almost dry, 3 to 4 minutes
5
Add the clam juice and reduce by four-fifths
6
Add the lemon juice and season to taste with salt and pepper
7
Add the butter and the tomatillo-herb puree, taste, and reseason if necessary
8
The salsa should be full flavored
9
For the relish: Combine the tomatoes, onion, parsley, red pepper flakes, vinegar, and oil in a mixing bowl and season to taste with salt and pepper
10
For the lobster: Preheat oven to 350 degrees F
11
Kill the lobsters by inserting a sharp knife into the cross mark on the top shell between the heat and the body
12
Pull or cut off the claws
13
Pull or cut off the tails and cut in half lengthwise
14
Discard the bodies
15
Heat the olive oil in a large ovenproof saute pan over medium-high heat until smoking
16
Season the lobster pieces to taste with salt and pepper and sear 3 minutes
17
Pour off excess oil
18
Add the salsa verde and potatoes to the pan and season to taste with salt and pepper
19
Place the pan in the oven and roast until the lobster is cooked through, 15 minutes
20
Reseason if necessary
21
Arrange the lobsters on a platter with the potatoes and sauce and spoon the relish over them