Reichler serves this succulent lobster dish as a special at Blue Water Grill, Ocean Grill and Atlantic Grill. The candied ginger gives a new dimension to a classic beurre blanc sauce. Reichler uses young ginger, but if you can’t find it, use regular ginger, peeled and julienned. The chef suggests drinking the same wine that’s used in the dish: a Moscato d’Asti.
Wine recommendation: Marcarini’s 2004 Moscato d’Asti from Piedmont
- For the pasta:
- 1 pound black peppercorn or other flavored
- spaghetti, linguine or fettuccine
- For the Candied Ginger Beurre Blanc:
- 4 sticks (1 pound) unsalted butter, cubed, plus 2 tablespoons unsalted butter
- 4 medium shallots, peeled and sliced
- About 1/4 cup (2 ounces fresh ginger, peeled, and sliced)
- 1 tablespoon whole black peppercorns
- 1 tablespoon Old Bay Seasoning
- Zest of 1 lemon
- 4 cups Moscato d'Asti
- 1-1/2 cups water
- 1/4 cup granulated sugar
- 6 ounces fresh young (immature) ginger, or peeled fresh ginger, julienned
- For the poached lobsters:
- 2 gallons water
- 6 bay leaves
- 4 tablespoons salt
- 1/2 pound carrots, coarsely chopped
- 1/2 pound onion, coarsely chopped
- 2 tablespoons black peppercorns
- 2 lemons, cut in half
- 4 (1-pound) Maine lobsters
Prepare the pasta according to the package directions. Remove from the heat and keep warm.
To prepare the sauce: Heat 2 tablespoons butter in a small saucepan set over medium heat, being careful not to let it brown. Add the shallots, 1/4 cup sliced ginger and peppercorns and sauté, stirring and shaking the pan, for 2 to 3 minutes or until the shallots are translucent. Add the Old Bay Seasoning, lemon zest and Moscato d’Asti, and stir to combine. Cook until the mixture is thickened and reduced in volume to about 1 cup. Add the remaining 4 sticks butter and whisk the mixture with a wire whisk until the butter is melted and the mixture takes on a creamy consistency. Be careful not to let the mixture get too hot, or it will separate. When all the butter is melted and incorporated into the sauce, remove it from the heat and keep warm.
To candy the young ginger: Pour the water into a separate saucepan, add the sugar and bring to a boil. Add the young ginger and cook, stirring occasionally, for 4 to 6 minutes or until the sugar and water thicken and form a light golden, syrupy caramel sauce that clings to the ginger. Do not let the syrup brown, or it will be bitter. Work carefully, as the hot sugar can cause painful burns. Add the candied ginger to the beurre blanc and mix gently until incorporated. Remove from the heat and keep warm.
To prepare the lobster: Pour the 2 gallons of water into a pot large enough to hold the 4 lobsters. Add the bay leaves, salt, carrot, onion, black peppercorns and lemon halves. Bring to a boil. Carefully plunge the lobsters into the pot. Just before the water begins to boil again, reduce the heat and simmer for 6 to 8 minutes, or until the lobsters are brilliant red-orange in color and cooked through. When the lobsters are cooked, remove them from the pot with tongs, place them on a work surface and using a sharp 8- 10-inch chef’s knife, split them in half lengthwise. Remove the stomachs and clean out the body cavities, leaving the lobster meat in the tail and claw. Place 1 split lobster on each serving plate. Fill each cavity with equal portions of pasta. Spoon a generous portion of beurre blanc over the pasta. Serve any remaining beurre blanc on the side as a dipping sauce for the lobster.