Lobster with Truffle Butter
by Bacco

Ingredients:
- 4 each, 1 1/2 pound, Fresh Lobsters
- 16 onces, Truffle Butter Sauce (see below)
- 20 each, Asparagus Spears, blanched
- 1 sprig, Italian flay leaf parsley
- Shaved Italian White truffles, optional
- 1 ounce, Unsalted Butter
- Salt and Pepper


Directions:

• In a pot heavily salted, boiling water, drop the live lobsters in and cook for about 6 minutes (4 minutes per pound of lobster).
• Pull lobster from water and pull claws off and crack carefully trying to keep them whole and set aside.
• With a large knife, split the lobster in half from head to tail.
• Heat the asparagus spears in a saute pan with butter, salt and pepper to taste.
• Place the lobster on an entree plate with the asparagus and claws. Drizzle with truffle butter sauce.
• Garnish with a sprig of Italian parsley.
• To truly make this a special dish, add fresh Italian white shaved truffles.
  

• In a heavy bottom sauce pot add olive oil and place over med-high heat.
• Add minced shallots and saute until translucent.
• Add rice vineger and white wine and reduce until syrupy consistency.
• Add heavy cream and reduce until thick and syrupy.
• Turn heat down to medium and begin to whisk in butter until fully incorporated.
• Finish sauce by adding truffle oil, sliced truffles and salt and pepper.
• Set the sauce aside until ready to use. Sauce must be kept in a warm place- not too hot or too cold or sauce will break.
  
  

Serves Four

Back to Bacco Back to N'awlins Recipes
Back to Restaurant Guide

Favorite recipes from New Orleans area restaurants
are featured each month on NewOrleansRestaurants.com!

Visit the sites below for more info on New Orleans!

Experience New Orleans!
Best New Orleans Hotels.com | New Orleans Restaurants.com
New Orleans Discounts | New Orleans Parties.com
Mardi Gras New Orleans.com  

Site design by Compucast Web Design
Copyright© 2001 | All rights reserved.

Please report any problems to the | Copyright Info