Lobster With Beurre Blanc - cooking recipe

Ingredients

2 whole lobsters (1-1/4 pounds each)
1/4 cup salt
1/2 cup dry white wine
1/2 cup fresh orange juice (from 2 oranges)
1 shallot, minced (about 1/4 cup)
6 whole black peppercorns
3/4 cup unsalted butter, cut into tablespoons
1/2 cup cold heavy cream
salt and white pepper, to taste
fresh lemon juice
lemon wedge

Preparation

Fill a large pot two-thirds full with water. Add salt. Bring to a boil. Add lobsters, and cook until bright red and almost cooked through, 5-6 minutes. Transfer to a plate using tongs, and let stand until cool enough to handle. Cut each in half lengthwise using a knife or kitchen s hears. Remove head sac, green tomalley, intestine, and any coral; transfer lobsters to a rimmed baking sheet.
Bring white wine, orange juice, shallot, and peppercorns to a boil in a medium skillet over high heat. Cook until reduced to 1/4 cup, about 6 minutes. Strain mixture; return liquid to skillet (you should have about 3 tablespoons). Reduce heat to low. Whisk in butter; 1 tablespoon at a time, until thick and smooth. Remove from heat.
Whisk cream until soft peaks form. Fold whipped cream into beurre blanc. Season with salt, white pepper, and lemon juice.
Heat broiler. Spoon half the beurre blanc over lobsters. Scatter lemons around lobsters. Broil until beurre blanc is bubbling and lobsters are cooked through, about 2 minutes. Remove from oven. Spoon remaining beurre blanc over lobsters. Serve with lemons.