Aragosta al Burro con Pisellini Primavera (Lobster with Butter and Spring Peas)

Aragosta al Burro con Pisellini Primavera (Lobster with Butter and Spring Peas)

Aragosta al Burro con Pisellini Primavera (Lobster with Butter and Spring Peas)

Aragosta al Burro con Pisellini Primavera is an elegant and delicate dish that combines the natural sweetness of lobster with the richness of butter and the fresh, vibrant flavors of spring peas. This dish is perfect for spring or summer, when fresh peas are in season, and it's ideal for special occasions, offering a luxurious yet simple way to showcase lobster.

Ingredients (serves 2)

• 2 lobsters (about 500g each)

• 3 tablespoons unsalted butter, divided

• 2 tablespoons olive oil

• 2 garlic cloves, minced

• 1/2 cup dry white wine

• 1/2 cup lobster stock (or fish stock)

• 1 cup fresh spring peas (or frozen peas, thawed)

• 1 tablespoon fresh parsley, chopped

• 1 tablespoon fresh lemon juice

• Zest of 1 lemon

• Salt and freshly ground black pepper, to taste

• Fresh lemon wedges, for serving

Preparation:

1. Cook the Lobsters:

   • Bring a large pot of salted water to a boil.

   • Add the lobsters and cook for about 8-10 minutes, or until the shells turn bright red and the lobster meat is fully cooked.

   • Remove the lobsters from the water, set them aside to cool slightly, then crack the shells and remove the lobster meat. Keep the lobster halves intact for presentation, and set the lobster meat aside.

2. Prepare the Spring Peas:

   • In a small saucepan, bring water to a boil and add the fresh peas. Cook for about 2-3 minutes, or until the peas are tender but still bright green.

   • Drain the peas and set aside. If using frozen peas, simply thaw them and set them aside.

3. Cook the Lobster in Butter:

   • In a large skillet, heat the olive oil over medium heat.

   • Add the lobster halves to the pan, shell side down, and cook for about 2-3 minutes to get a slight char on the lobster meat.

   • Remove the lobster from the pan and set aside.

4. Make the Butter Sauce:

   • In the same skillet, melt 2 tablespoons of butter over medium heat.

   • Add the minced garlic and sauté for 1-2 minutes until fragrant.

   • Pour in the white wine and allow it to reduce by half, about 3-4 minutes.

   • Stir in the lobster stock and bring to a simmer. Let the sauce cook for about 5 minutes, reducing slightly.

5. Add the Peas and Lobster:

   • Stir the cooked spring peas into the sauce, then add the lobster meat back into the pan. Let the lobster cook in the sauce for about 2 minutes to warm through and absorb the flavors.

   • Stir in the remaining tablespoon of butter, lemon juice, and lemon zest. Toss gently to coat the lobster and peas in the buttery sauce. Season with salt and freshly ground black pepper to taste.

6. Serve:

   • Place the lobster halves on a serving platter or individual plates, spooning the butter and pea mixture over the top.

   • Garnish with freshly chopped parsley and serve with lemon wedges on the side for an extra burst of freshness.

Chef's Tip:

For added richness, you can finish the dish with a drizzle of lobster butter. You can make this by simmering the lobster shells with butter for a few minutes, then straining out the shells and using the infused butter in the sauce.

Wine Pairing:

• Falanghina: A fresh, aromatic white wine from Campania with citrus and floral notes, which will pair wonderfully with the richness of the butter and the sweetness of the peas.

• Vermentino: A crisp white wine from Sardinia or Liguria, offering a lively acidity that complements the lobster and cuts through the richness of the butter.

• Chardonnay: An unoaked, bright Chardonnay will balance the sweetness of the lobster and peas while enhancing the buttery sauce.

By Master Chef Gianluca Deiana Abis