Chef Mark McEwan’s Lobster Spoons

If you’re attending a holiday dinner, celebrity chef Mark McEwan highly recommends contributing Lobster Spoons, (a.k.a your golden ticket to next year’s party). To transport this delicate dish, pre-cook the lobster at home, and once you arrive at the event, let the lobster sit in the warm butter sauce. And we’ll let you in on a little secret: make sure not to let the butter sauce split. 

Lobster Spoons

Par-cooked lobster

1 live Nova Scotia Yarmouth lobster, about 1 ½ lb (750g), par-cooked and shelled 

½ cup (125 ml) white vinegar

Pinch each of salt and pepper

Directions: Bring 8 quarts (8L) cold water to a boil in a pot large enough to accommodate the lobster. Add vinegar and remove from the heat. Add lobster, cover, and 2 minutes later remove with a pair of tongs. With a kitchen cloth, twist off the claws and return them to the pot for an additional 5 minutes. Detach the tail from the body. Twist off the tail fan, insert a thumb, and push out the lobster meat. Remove knuckles from claws. Pull down the pincer and move it from side to side. It should detach with the cartilage attached, leaving the claw intact. Crack the claw shell and remove claw meat. Cut knuckles with kitchen shears and remove knuckle meat. Refrigerate the lobster meat until needed. 

Beurre Monté

2 tbsp (30 ml) dry vermouth

1 lb (450 g) cold butter, cubed

Garnish

Leaves from 1 sprig cilantro, halved or roughly chopped

Directions: Over medium heat, heat the vermouth in a saucepan until it begins to bubble, and then lower heat.  Add a piece of butter and whisk until it emulsifies. Continue adding butter, a piece at a time, until all the butter is incorporated. Keep warm at a temperature between 160 and 180 F (70 to 80 C) to preserve the emulsion.

Cut the lobster into small bite-size pieces. Add to the beurre monté and cook until heated through—3 to 4 minutes. Season.

Arrange 12 Chinese porcelain soup spoons on a platter or two. Dress each spoon with a pinch of cilantro, and then divide lobster evenly among the spoons. Drizzle a little extra beurre monté on top, garnish with cilantro and serve.

Bonne appétit! —Miranda Sam