Roast Lobster With Vanilla Sauce

Ingredients

• 2 live lobsters, 1 1/4- to 1 1/2-pounds each
• 1 tablespoon olive oil
• 7 tablespoons plus 2 teaspoons unsalted butter
• 3 shallots, peeled and finely chopped
• ¼ cup white wine
• 1 ½ tablespoons white wine vinegar
• ½ vanilla bean, split lengthwise
• ½ teaspoon kosher salt
• Freshly ground pepper to taste
• ¾ pound tender spinach, stemmed
• 1 pound watercress, stemmed

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    1080 calories; 56 grams fat; 30 grams saturated fat; 1 gram trans fat; 17 grams monounsaturated fat; 4 grams polyunsaturated fat; 24 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 115 grams protein; 909 milligrams cholesterol; 3465 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Place a roasting pan large enough to hold the lobsters in the oven and preheat to 450 degrees. With the tip of a sharp knife pierce lobsters between the eyes to sever the spinal cord. Crack claws using the blunt edge of a cleaver or a hammer. Place lobsters in the hot roasting pan, drizzle with oil and roast until red, about 15 minutes. Remove from oven, and set aside.
2. Melt 2 teaspoons of butter in a small saucepan, add the shallots and saute over low heat until soft and translucent, about 3 minutes. Add wine and vinegar, raise heat and cook at a moderate boil until the liquid is reduced to 1 tablespoon, about 5 minutes. Remove the pan from the heat, and whisk in 6 tablespoons of butter, about 1 tablespoon at a time until all is incorporated. Scrape the seeds from the vanilla bean into the sauce, stir to combine and strain into a clean saucepan. Season with 1/4 teaspoon salt and pepper, and set aside.
3. When the lobsters are cool enough to handle, remove the meat from the claws. Detach the tails, and discard the heads. With a pair of scissors, cut the shell on the underside of each tail in half lengthwise, remove the meat and cut into 1/4-inch-thick slices. Loosely cover the meat with aluminum foil, and keep warm.
4. Melt 1 tablespoon of butter in a large pot, and add spinach and watercress. Stir until greens have melted down, and continue to cook, stirring occasionally, until greens are tender, about 5 minutes. Season with 1/4 teaspoon salt and pepper.
5. To serve, reheat the sauce over low heat until warm, whisking constantly. Place a bed of greens on each plate, arrange the lobster meat on top and spoon the sauce over the lobster. Serve immediately.