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A Recipe from Our Book: Spiny Lobster with Creamy Orzo and Black Truffles

January 12, 2010


California’s spiny lobster season runs from the first Wednesday in October into the middle of March. The cooler weather gives us the perfect excuse to dress it up with the rich sauce and luxury garnishes we use in this recipe. In Welcome to Michael’s, Michael says that white truffles or a spoonful of caviar can replace the black truffles and that Maine lobster works just as well, too. Enjoy!

Spiny Lobster with Creamy Orzo and Black Truffles

Serves 4

  • Two 1 1/2-pound spiny lobsters
  • 1/2 pound orzo pasta
  • 2 tablespoons clarified butter
  • Sea salt
  • Freshly ground white pepper
  • Chardonnay Cream Sauce (recipe follows)
  • 2 ounces fresh black truffles
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon fresh chervil leaves
  • 1 tablespoon chopped fresh chives

Place the lobsters in a large pot of heavily salted boiling water. Cover and return to the boil. Boil the lobsters for 6 minutes. Remove from the heat and drain well. Set aside until cool enough to handle. This blanching makes it easy to remove the meat from the shell. It only slightly cooks the meat, so you don’t overcook it on the grill.

Preheat and oil a grill.

When the lobsters are cool enough to handle, carefully crack the shells lengthwise and remove the intestinal tract at the top of the tail. Remove the meat in one piece from each lobster. Cut each piece crosswise into medallions about 3/4 inch thick. Set aside.

Bring a large pot of salted water to a boil. Add the orzo and cook according to the package directions until al dente, tender but still slightly chewy, about 8 minutes.

While the orzo is cooking, grill the lobster meat. Using a pastry brush, lightly coat each side of the lobster medallions with clarified butter. Season with salt and white pepper to taste. Place on the preheated grill and cook, turning once, until lightly colored, about 1 minute. Do not overcook the meat or it will be very tough! Remove from the grill and keep warm.

Drain the orzo and return it to the pan. Add the Chardonnay Cream Sauce, stirring to coat. Spoon the orzo into the center of each of 4 shallow pasta bowls. Place an equal portion of lobster medallions on top of each serving. Shave the truffle over each serving. Sprinkle with chopped parsley, chervil, and chives.

Chardonnay Cream Sauce

  • 3/4 cup Chardonnay
  • 1 medium shallot, minced
  • 2 cups heavy cream
  • 1/2 teaspoon fresh lemon juice
  • Sea salt
  • Freshly ground white pepper

Put the wine and minced shallot in a small, heavy saucepan. Bring to a boil over medium-high heat and reduce the liquid to 1 tablespoon, about 7 minutes. Stir in the cream and bring to simmer. Continue simmering until the sauce has reduced by about a third and is slightly thickened but still fluid, about 10 minutes.

Keep the sauce warm. When ready to serve, stir in the lemon juice and season to taste with salt and white pepper. Serve warm as a sauce for pasta, chicken, veal, or seafood.

5 Comments leave one →
  1. January 16, 2010 9:37 pm

    WOWOWOWOW!!!! love the colors on those lobsters! Beautiful recipe too!!!

  2. January 17, 2010 11:41 am

    Sounds delicious -and what a great photo!

  3. January 21, 2010 4:46 pm

    Thank you so much!! Glad you enjoyed this awesome recipe!


  1. Spiny Lobster with Creamy Orzo and Black Truffles « Truffle Hunter Italy's Blog
  2. A Recipe from Our Cookbook: Fettuccine with Chardonnay Cream Sauce and Black Truffles « The Michael's Restaurant Blog

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