Gaspé-style lobster with warm citrus

Ingredients

• 4 lobsters, approx. 500 g (1 lb) each
• 2 oranges
• 2 lemons
• 1 pink grapefruit
• 200 ml (⅘ cup) white wine
• 150 g (⅓ lb) cold butter
• Sea water or tap water with coarse sea salt
• Salt and pepper to taste

Preparation

• Cook the lobsters for 12 minutes in sea water (or tap water heavily salted with sea salt). Shock the lobsters in cold water for 2 minutes to stop the cooking process.
• Crack open the claws and split the bodies in half lengthwise. Take out the intestine and the grain sac at the top of the head.
• Zest one orange and blanch for 2 minutes in boiling water. Drain, cool and set aside.
• Supreme the citrus fruits (removing the skin, pith and seeds) and separate the segments while collecting any juice drippings. Set the fruit aside.
• Pour the fruit juice into a pot, add the white wine and reduce the mixture to one-third of its initial volume.
• Take off the heat and whisk in the cold butter. Season to taste.
• Finely chop the zest and incorporate into the sauce.
• Serve the lobster warm with the citrus fruit segments and citrus butter.