Maine Lobster with Cherries, Fava Beans & Béarnaise Sauce

lobster dinner recipes

Maine Lobster:

1 1⁄4 pound lobster, cooked

Beurre Blanc:

1 Pound Butter

3 Tablespoons Shallots, minced

1 cup Dry White Wine

2 Tablespoons Champagne Vinegar

1 teaspoon Cracked Black Peppercorns

3 Sprigs of Thyme

Fava Beans

2 Tablespoons Olive Oil

1 Tablespoon Shallots, minced

3 Fresh Fava Bean Pods, picked and blanched

1 lemon cut in half for the juice

Salt and pepper to taste


1 lb Bing Cherries, pitted

1⁄2 cup Granulated Sugar

2 cups Ruby Port Wine

1 cup Dry Red Wine

1 Vanilla Bean, Split

Béarnaise Sauce:

1 Pound Butter

3 Tablespoons Shallots, minced

1 cup Dry White Wine

2 Tablespoons Champagne Vinegar

1 Teaspoon Cracked Black Peppercorns

6 Egg Yolks

1 Lemon cut in half & juiced

1 Teaspoon Salt

Pepper to taste

3 Sprigs thyme

1⁄4 Cup chopped Tarragon

PROCEDURE: Maine Lobster

Place a large stock pot of water on the fire. Fill a large bowl with ice and some cold water to make an ice bath , you will need this to cool down the lobsters after they have been blanched. When the water comes up to a rolling boil, drop the live lobster into the water head first. Cook for about 5 minutes then remove the lobster from the boiling water and place into the ice bath. When the lobster is cool enough to handle, break the claw and knuckle off of the lobster bodies at the base of the leg joint. The claws need to be put back into the boiling water for 3 minutes more. Following the same process, remove the claws from the water and place into the ice bath. To clean the lobster, start with one hand on the head and one hand on the tail, then twist the tail off. You may want to use a towel or rubber gloves to protect your hands from the spines of the lobster. Discard the lobster head, then using a kitchen scissors cut down the center of the tail shell on both top and bottom. At this point you should be able to pop out the tail meat. The claw meat can be a little more difficult. Start by separating the claw and knuckles by twisting in opposite directions. Take the back of a strong knife and start striking the claw shell in a circular pattern so that the shell is cracked all the way around the claw. Then pop out the claw meat. Preserve the lobster meat.

PROCEDURE: Beurre Blanc

Cut one pound of butter into cubes and let it come to room temperature. In a small sauce pan over high heat bring the shallots, wine, vinegar, peppercorns, and thyme to a boil, then reduce until there are about three tablespoons of liquid left. Strain the wine reduction and slowly start whisking in the tempered butter, using the stove on and off if you need a source of heat to help the butter melt. Be careful not to apply too much heat, for the mixture breaks easily. When the time comes, this sauce will be used to heat the lobster.


First wash then pit all the cherries. In a deep walled sauté pan over high heat, add the sugar to the pan and caramelize to a golden brown color. Then add the ruby port and red wine, bring to a boil and add the cherries and vanilla bean. Reduce until the mixture has a syrup consistency and the cherries are cooked but not falling apart.

PROCEDURE: Béarnaise Sauce

Cut the butter into small cubes to soften. In a small sauce pan over high heat bring the shallots, white wine, champagne vinegar, cracked black peppercorns, and thyme to a boil and reduce until there is about 2 tablespoons of liquid left. Strain, then cool the reduction. Put a pot of water on the stove top and bring it to a boil. Take the bowl of butter and place it over the boiling water and whisk until the butter is warm. Reserve in a warm place. Place the 6 egg yolks and the wine reduction in a large bowl, then place the bowl over the boiling water, whisking constantly. Whisk until the mixture turns a pale yellow color and thick ribbons start to form. You have to be careful during this process because the eggs could easily curdle if the mixture gets too hot. It is a good idea to keep moving the bowl on and off the heat while whisking constantly to ensure that curdling does not occur. When the thick ribbons form, take the bowl off the heat and slowly drizzle in the warm butter while whisking constantly. Season with salt, pepper, fresh squeezed lemon juice and chopped tarragon. Reserve in a warm place.


Remove the favas from their pods, then place a pot of water on the burner and bring to a boil. Set up an ice water bath to shock the favas. Place the favas into the boiling water and cook for about 3 minutes. To check if the favas are done, peel the shell off, break it in half and the bean should be the same green color all the way through – no whitish centers, but they should still have a bit of bite to them. When the favas are ready, remove them from the water and place them into the ice water bath to cool them down quickly so they don’t loose their vibrant green color. Place the olive oil in a medium sauté pan over medium heat. Add the shallots, then the fava beans and sauté for a few minutes. Finish with a fresh squeezed lemon.


Place the lobster in the beurre blanc and heat it very slowly so the butter sauce does not break. Place the fava beans in the bottom of the serving bowls, then heat up the cherries and place a large spoonful over the fava beans. Place the lobster on top of the cherries and spoon the béarnaise sauce on top of the lobster.

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