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David Holben’s Chicken-fried Lobster and Truffle Butter Sauce

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Serves 4

Chicken-Fried Lobster
2 quart peanut oil, for frying
4 each 8-10 oz. rock lobster tail
1 pint buttermilk
¼ cup milk
3 each eggs
1 tbsp. garlic puree
2 cups flour
1 cup panko, Japanese bread crumbs
2 tsp. salt
1 tsp. pepper

Truffle Butter
¼ cup chopped black truffles
¼ cup ruby port
¼ cup Madeira
4 oz. veal glaze
2 oz. heavy cream
8 oz. butter

Directions
Heat peanut oil to 350°. Mix the flour, panko, salt and pepper together. Combine the buttermilk, milk, and garlic.

Cut down the center of the back of the lobster shell with a pair of scissors. Pull the meat out of the shell, leaving it attached at the end of the tail. Dip a lobster tail, shell and all, into the buttermilk mixture and then into the flour mixture. Fry the lobsters 5-6 minutes until golden and cooked until all the meat has turned milky white.

Place the truffles, wines and veal glaze in a small sauce pot and reduce by ¾. Add the heavy cream and bring to a boil, reduce to a simmer. Cut the butter into cubes and whisk it into the reduction slowly. Season with salt and pepper.

Wine Pairing: Rombauer Chardonnay from Carneros (CA), vintage 1998 or higher (younger)

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