This recipe comes from Chef Benjamin Loftus of Pierre’s Restaurant in Islamorada. For more information, visit www.pierres-restaurant.com for more information.
Split tail down center, be sure not to slice all the way through. Pull tail from shell so that the very end is still inside shell and the tail rests on top of the shell. Season with salt, pepper and whole butter. Place in a pie pan with a little water and wine. Place in oven at 400. Let cook until top is golden brown.
Clean Brussels and shallots. Place in roasting pan or pie pan (whatever fits them comfortably), season with salt, pepper and clarified butter. Roast in 400 oven until fork tender and golden brown.
Slice red onion fairly thin and begin to saute in clarified butter. Cut peel off oranges and remove segments. When onions are caramelized add orange segments, vinegar, sugar and salt to taste. Continue to cook until you have reached desired consistency. Approximately eight minutes at medium high heat.
To make Bearnaise I prefer the blender method. Crack your eggs and separate whites from yolks (save your whites for another project they will not be needed here). Place your yolks in blender. Heat your butter in a sauce pan until it is very hot to the touch. There is a fine line because it must be hot enough to cook the egg without scrambling it. In a separate sauce pan reduce vinegar (by about 3/4) with shallots and tarragon. Strain and set aside. Place plastic over blender top and poke a whole in the middle, this will prevent from making a mess. Turn on blender and begin to add butter to egg yolk. Once the yolk becomes thick stop and taste. If you still have a somewhat eggy aftertaste you need more butter. I find that once the blender begins to struggle a little you have reached where you need to be. Remove from blender and place in bowl. (preferable plastic) Add vinegar reduction little by little mixing and tasting until you reach desired flavor. It should have a good strong kick. At this point seasoning is up to the individual. I like to add a couple drops of Tabasco, lemon, Cayenne pepper, salt and black pepper. Finish with fresh chopped tarragon.
To plate, place lobster tail on plate just off center. Put a nice spoon of Bearnaise on the plate next to it. Arrange roasted shallots and Brussels on Bearnaise. Spoon onion jam over top allowing some of the broiled flesh to be seen. Please enjoy.