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Ingredients
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Lobster
Black Pepper Crème Fraîche
To Serve
Method
Lobster
- 1
Prepare ice bath
Fill a large bowl with the 8 cups of ice and enough cold water to cover the ice; set aside to chill. This will stop cooking and cool the lobster quickly.
- 2
Bring water to a rapid boil
In a large stockpot (6 liters or larger) add 6 L water and 3 tbs kosher salt. Bring to a vigorous rolling boil over high heat.
- 3
Cook lobsters
Holding each lobster by the body, plunge it headfirst into the boiling water. Cover the pot. Once the water returns to a boil, start timing: boil 1.25–1.5 lb lobsters for 8 minutes. If you prefer slightly firmer texture, add 1 minute.
- 4
Shock in ice bath
Using tongs, immediately transfer the lobsters to the prepared ice bath to stop cooking. Let cool 8–10 minutes until fully chilled through.
- 5
Extract meat
When cool, remove lobster from ice. Twist off claws and knuckles, crack shells with a lobster cracker or the back of a heavy knife and extract claw and knuckle meat intact. Split tail lengthwise with kitchen shears, remove tail meat in one piece, and slice into medallions. Reserve any small leg meat by rolling a rolling pin over the legs or using a pick. Pat all meat dry on paper towels and chill on crushed ice until ready to serve.
Black Pepper Crème Fraîche
- 6
Combine base
In a medium bowl, whisk together 1 cup crème fraîche and 2 tbs mayonnaise until smooth and slightly glossy.
- 7
Season
Add 2 tsp freshly ground black pepper, 1 tbs fresh lemon juice, 1 tsp lemon zest, and 1 tsp sea salt. Whisk to combine, tasting and adjusting seasoning; add up to 1/2 tsp more salt or pepper to taste.
- 8
Finish and rest
Fold in 2 tbs finely snipped chives and, if using, 1 tsp Tabasco. Cover and refrigerate at least 20 minutes (or up to 4 hours) to let flavors meld. Stir again before serving.
To Serve
- 9
Plate on ice
Spread 6 cups crushed ice over a large chilled platter or individual plates. Arrange chilled lobster meat pieces (claw, knuckle, tail medallions) on top of the ice attractively, keeping larger claw pieces centered.
- 10
- 11
Serving note
Provide lobster picks and small forks. Keep leftovers chilled; consume within 24 hours for best quality.
