Butter-Braised Lobster with Chanterelle and Fava Bean Stew

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About

Ken uses jaune d’Arbois wine in this dish. If you cannot find it, use half the quantity of the best rich, but dry, sherry you can buy. He uses sea beans as part of the garnish.

Ingredients

  • 2 cups water
  • 2 lemons
  • ½ pound plus

Method

Bring the water to a simmer, squeeze in the juice from the lemons, and then over medium heat whisk in ½ pound of the butter in pieces until they are all incorporated into a smooth emulsion. Remove from the heat and season with salt and white pepper to taste.

Add the meat from the lobster