medium-low, and cook, uncovered, whisk-
ing occasionally, until polenta is tender
and creamy, 45 minutes to 1 hour.
Remove from heat, and whisk in mascar-
pone until smooth. Cover to keep warm
until ready to serve.- Heat 2 tablespoons olive oil in a large
skillet over medium. Add onion, garlic,
and red pepper, and cook, stirring occa-
sionally, until softened and onion is trans-
lucent, about 6 minutes. Add wine, and
cook, stirring occasionally, until mostly
evaporated, 8 to 10 minutes. Add crushed
tomatoes and their juices, olives, oreg-
ano, black pepper, bay leaves, and
remaining^1 / 4 cup olive oil. Cook, stirring
often, until sauce is slightly thickened,
about 8 minutes. - Add cod to tomato sauce, and simmer,
stirring occasionally, until cod flakes eas-
ily when pressed with a fork, 16 to 20 min-
utes, flipping cod pieces after 10 minutes.
Stir in remaining^1 / 2 teaspoon salt or more
to taste. Remove and discard bay leaves.
Serve cod and sauce over polenta. Sprin-
kle with parsley, and serve with lemon
wedges. —REBECCA WILCOMB, GIANNA, NEW
ORLEANS
WINE Crisp, earthy Pinot Nero: 2017
J. Hofstätter Meczan
Pan-Roasted Lobster with
Chive Beurre Blanc
PHOTO P. 109
TOTAL 1 HR 30 MIN; SERVES 4Fresh Maine lobster bathed in white wine
butter sauce makes for an elegant holiday
meal, inspired by Jasper White’s classicNew England preparation. Butchering live
lobsters might seem intimidating; once
you get the hang of handling them, the rest
of the dish is easy. If live lobsters are
unavailable, substitute eight thawed frozen
Maine lobster tails, 3 pounds large head-
on shrimp, or 2 pounds diver scallops sim-
ply seared and served with the sauce.2 Tbsp. unsalted butter, melted
4 (1^1 / 2 -lb.) live Maine lobsters
2 cups cold unsalted butter (16 oz.),
cubed, divided
1 cup finely chopped shallots (about
6 shallots)
1 (750-ml.) bottle unoaked dry white
wine (such as Muscadet)
1 tsp. fresh lemon juice
1 tsp. kosher salt, plus more to taste
2 Tbsp. (1 oz.) high-proof bourbon
(such as Old Grand-Dad 100 Proof)
(optional)(^1) / 2 lb. linguine or fettuccine, cooked
according to pkg. directions
(^1) / (^4) cup minced fresh chives
2 to 4 Tbsp. water
- Place a damp paper towel on a work
surface near sink, and top with a large
rimmed baking sheet. Place another
damp paper towel inside baking sheet,
and top with a large plastic cutting board.
Have ready to use: a large, sharp chef’s
knife; 1 small bowl; and a second large
rimmed baking sheet brushed with
melted butter. - Working with 1 lobster at a time, place
lobster, belly side up, on cutting board.
Using your left hand, curl tail into body,
and hold. Arrange claws facing right.
Carefully plunge tip of knife through
mouth of lobster, killing lobster instantly.
(Although it may still move, the lobster is
dead.) Continue cutting in a downward
motion until edge of knife makes contact
with cutting board, cutting head in half.
Remove knife, turn lobster over, belly side
down, and rotate lobster 180 degrees.
Flatten tail on cutting board. Insert knife
at point of first cut, and cut downward
through carapace and tail, cutting lobster
in half. If lobster is female, it will have dark
green roe where the body meets the tail.
Remove 1 tablespoon roe, and place in a
small bowl; discard remaining roe. Set
bowl aside. Discard light green tomalley,
vein running through tail, and head sac.
Cut crosswise between tail and carapace
to separate. - Remove claws and knuckles by twisting
from body. Grip claw with a kitchen towel,
and crack claws between spikes with back
of knife, twisting knife left and right to
crack shell. Arrange lobster tail halves,