Lobster with Béarnaise Sauce: The Best Lobster with Béarnaise Sauce Recipe from Cook'n

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	Lobster with Béarnaise Sauce

Serves: 4

Prep Time: Ready in 40 minutes
Carbohydrate count: 23g per serving

Print this Recipe

   1 tablespoon butter
   1 cup Bearnaise Sauce
   1/2 cup dry white wine
   1 onion, finely chopped
   4 ounces mushrooms, sliced
   1 cooked lobster tail, cut into chunks
   1 1/2 cups medium sized avocados, ripe
   BEARNAISE SAUCE:
   3 eggs yolk
   1/2 cup warm clarified butter
   1 tablespoon tarragon, chopped
   3 tablespoons dry white Chablis
   1 tablespoon distilled vinegar
   6 black peppercorns
   1/4 cup shallots, chopped

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1. Cut the avocados in half and remove the pits. Scoop out the pulp, leaving the outer shell intact. Cut the pulp into bite-sized chunks.

2. Melt the butter in a warm saucepan. Sauté the chopped onions and sliced mushrooms for approx. 1 minute. Add the lobster and avocado chunks and stir. Add the white wine. Simmer for 3-4 minutes.

3. Place the mixture into the empty avocado shells. Cover each one with the Béarnaise Sauce. Glaze under broiler until golden brown.

Bearnaise sauce:

1. Place the last four ingredients into a pan and simmer uncovered until only 1 tablespoon of liquid remains. Allow it to cool, then strain the liquid.

2. Place the egg yolks into a bowl with strained liquid and whip them over very low heat until it acquires a ribbon texture. Add the melted butter slowly. Keep whipping the mixture until all the butter has been incorporated.

3. Remove the pan from the heat and mix in the chopped tarragon.

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