Broiled Lobsters with Beurre Blanc

Beurre blanc, the classic French butter sauce, is wonderful spooned over lobsters. This version gets a hint of sweetness from the addition of fresh orange juice.

coarse sea salt
2 (1¼ lb) whole lobsters
½ cup dry white wine
½ cup orange juice, freshly squeezed (from 2 oranges)
1 shallot, minced (about ¼ cup)
6 whole black peppercorns
1½ sticks unsalted butter, cut into Tbsp.
⅓ cup heavy cream, cold
white pepper, freshly ground
lemon juice, freshly squeezed

Garnish:
lemon wedges

Fill a large pot two-thirds full with water. Add ¼ cup salt. Bring to a boil. Add lobsters, and cook until bright red and almost cooked through, 5-6 minutes. Transfer to a plate using tongs, and let stand until cool enough to handle. Cut each in half lengthwise using a knife or kitchen shears. Remove head sac, green tomalley, intestine, and any coral; transfer lobsters to a rimmed baking sheet.

Bring white wine, orange juice, shallot, and peppercorns to a boil in a medium skillet over high heat. Cook until reduced to ¼ cup, about 6 minutes. Strain mixture; return liquid to skillet (you should have about 3 Tbsp.). Reduce heat to low. Whisk in butter, 1 Tbsp. at a time, until thick and smooth. Remove from heat.

Whisk cream until soft peaks form. Fold whipped cream into beurre blanc. Season with salt, white pepper, and lemon juice.

Preheat the broiler.

Spoon half the beurre blanc over lobsters. Scatter lemons around lobsters. Broil until beurre blanc is bubbling and lobsters are cooked through, about 2 minutes. Remove from oven. Spoon remaining beurre blanc over lobsters.

Serve with lemons.

Makes 4 servings.

Cook's Note: Use lobsters that are no heavier than a lb and a quarter, preferably soft-shell lobsters, which have more tender meat.