Recipe For Roasted Lobster with Almonds


Oven-roasted lobster with almonds ("homard rôti aux amandes" in French) is Papa’s (my dad’s) specialty. Papa doesn’t cook on a daily basis, except for Maman’s birthday and special occasions such as New Year’s Eve. Exactly one year ago, my husband Lulu and I were in Paris, celebrating the holiday season with my parents. And of course, Papa pleased me by cooking my favorite dish. First, the lobster is poached for a few minutes, then a drizzle of Hollandaise sauce covers the lobster meat along with a sprinkle of toasted almonds. Then, the lobster dish goes in the oven for a few minutes.

I absolutely love this seafood dish. The lobster meat turns out sweet and succulent. For obvious reasons, this luxurious dish isn’t an everyday meal, but it’s a great way to make special occasions that much more special.

1. Info for Roasted Lobster with Almonds

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 6
  • Calories: unavailable

2. Ingredients for Roasted Lobster with Almonds

  • 3 whole live lobsters
  • 2 cups white wine (optional)
  • 1 tablespoon black peppercorns
  • 2 egg yolks
  • 1 teaspoon white wine vinegar (optional)
  • 1 lemon, zested and freshly squeezed
  • 6 tablespoons unsalted butter
  • 1/8 teaspoon cayenne pepper
  • 6 tablespoons curly parsley, finely chopped
  • 2 teaspoons sea salt
  • 2 tablespoons olive oil
  • 1 cup Hollandaise sauce, for serving on the side
  • 2 tablespoons sliced almonds, slightly toasted

3. Directions:

  1. Clean the lobsters, brush and rinse thoroughly. Place 1 gallon of water and the white wine (if used) in a pot. Bring to a boil. Add the lobsters to the pot, cover with a lid and simmer 5 minutes (they will finish cooking in the oven). Let the lobsters cool a bit. Once they’re cooled enough to handle, cut each lobster in half lengthwise. 
  2. Carefully de-vein the black part of the lobster. Gather and reserve the coral from the head in a small bowl and discard the sand pocket near the head. Pat dry the lobsters using paper towels. Sprinkle with salt.
  3. Using an immersion hand mixer (at a low speed), combine the egg yolks, vinegar (if used), 1 tablespoon cold water and 2 tablespoons of butter in a stainless-steel mixing bowl. Place the bowl on a double boiler (see tips). Slowly increase the speed of the mixer and add the rest of the butter. After a total of about 7-8 minutes, the sauce should be creamy and warm.
  4. It’s easy to check the consistency of the sauce: Coat the back of a spoon with the sauce. Run your finger down the back of the spoon. If the line you created with your finger remains, the sauce is ready.
  5. Add the lemon juice, lemon zest, cayenne pepper and salt. The sauce is perfect when you get a yellow hue on the spoon. Transfer the sauce to a thermos insulated bottle until ready to serve (see tips).
  6. Preheat the oven to 475°F.
  7. Place 1 cup of warm Hollandaise sauce and the reserved coral in a bowl. Stir until well combined.
  8. Place the lobsters in a baking dish. Drizzle the lobster meat with about 2 tablespoons of Hollandaise sauce. Sprinkle with parsley and toasted sliced almonds.
  9. Place in the oven for 7-8 minutes. Once they’re cooked, maintain the temperature at 170°F to keep the dish warm until you’re ready to serve.
  10. Gently crack the claws using a meat tenderizer mallet and place more Hollandaise sauce in a serving bowl to serve on the side.
  11. Serve immediately.
  12. Bon appétit!

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