Prince Edward Island Lobster With Muscat Beaumes De Venise Sauce Recipes

Steps:

• For the sauce, combine Beaumes-de-Venise, ginger, shallots and garlic, and cook to reduce to 1 cup. Whisk in cumin and 1 quart cream; return to heat, and reduce to 3 cups. Remove from heat, and strain to remove solids. Season with salt and lime juice to taste, and keep warm.
• In large stockpot, combine 3 quarts water with 1/2 cup sea salt. Place over high heat, and bring to a boil. Meanwhile, fill a large bowl with 3 quarts water and ice, and add 1/2 cup sea salt. Set aside.
• Kill each lobster by placing the tip of sharp knife on top of the head behind the eyes and striking it down with a kitchen mallet. Twist off the tails, and break off the claws (with knuckles) at the bodies.
• Add claws to pot. After 4 minutes, add tails, and continue to boil 6 minutes longer. Using tongs or slotted spoon, transfer claws and tails to ice water to stop the cooking.
• Remove meat from shells, and cut meat into bite-size pieces. Set aside.
• In a small saucepan over low heat, melt butter. Add remaining cream, and mix well. Season with sea salt to taste. Bring to a bare simmer, and then add lobster to heat through. To serve, remove lobster from butter-cream mixture, and place an equal portion of lobster on each of four plates. Spoon Beaumes-de-Venise sauce around, and garnish with baby cilantro.

Steps:

• Place the yolks in a medium, heatproof bowl. Gradually whisk in the sugar and whisk until the mixture is thick enough to form a thick ribbon when the whisk is lifted, about 2 minutes. Beat in the Muscat and orange zest. Place the bowl over a pot of simmering water. Whisking constantly, cook until the sabayon is warm and doubles in volume, about 8 minutes. Pour into 4 wine glasses. Refrigerate until chilled, about 1 hour. To serve, spoon the berries over each serving, and garnish with a mint sprig.