Roasted Lobster with Thyme and Sour Orange Butter Sauce
Grand Bahamas Specialty
Ingredients:
1 6-ounce lobster tail
2 sprigs fresh thyme leaves
Pinch of paprika
Juice of 1 sour orange
(or of 1/2 lemon and 1/4 orange), divided
Sea Salt
4 ounces butter (divided)
1/4 teaspoon shallots, finely chopped
1/4 teaspoon zest from sour orange (or lemon and orange)
2 teaspoons white wine
A pinch of parsley, finely chopped
Preparation:
Preheat oven to 375 F. For the lobster: Butterfly the lobster tail. Place in a bowl with fresh thyme leaves, paprika and juice from 1/2 sour orange, and let sit for 15 minutes. Season lobster lightly with sea salt. Coat with 1 ounce melted butter. Place on roasting tray and heat for 10 to 12 minutes until opaque. For the sauce: In a samll saucepan, sweat down shallots with 2 ounces butter. Add sour orange zest and white wine. Reduce. Add remaining sour orange juice. Reduce until concentrated. Stir in parsley to taste, then add remaining butter in samll pieces until blended. Place lobster on serving plate and coat with sauce.
Serves 1
Courtesy of Executive Chef Dwain Clare, Our Lucaya Beach and Golf Resort, Grand Bahamas.
