Butter-Poached Maine Lobster with...Butter-Poached Maine Lobster with Saffron-Sunchoke Emulsion

Succulent Atlantic lobster tails gently steeped in a vanilla-infused beurre noisette, served over a silken sunchoke purée and finished with a delicate saffron-infused seafood fumé.

Ingredients

Cooking Instructions

1. 01

   Prepare the Sunchoke Purée: In a small saucepan, sauté half the minced shallots in a knob of butter until translucent. Add diced sunchokes and cover with cream. Simmer over low heat until tender, approximately 20 minutes.

2. 02

   Blend the Purée: Transfer sunchokes and cream to a high-speed blender. Process until completely smooth. Pass through a fine-mesh chinois and season with fleur de sel. Keep warm.

3. 03

   Create the Saffron Emulsion: In another pan, reduce the white wine with the remaining shallots and saffron threads by half. Add 50ml of lobster stock (if available) or water, then whisk in 50g of cold butter cubes one by one to create a stable emulsion. Keep at a very low heat (do not boil).

4. 04

   Poach the Lobster: Melt the remaining butter in a narrow pot with the vanilla bean. Bring the butter to exactly 60°C (140°F). Submerge the lobster tails completely and poach for 6-8 minutes until the internal temperature reaches 54°C (130°F).

5. 05

   Final Assembly: Place a generous spoonful of sunchoke purée in the center of a warmed shallow bowl. Slice the lobster tails into thick medallions and arrange atop the purée.

6. 06

   Finishing Touches: Froth the saffron emulsion using a milk frother or immersion blender to create a light foam. Spoon the foam and sauce around the lobster. Garnish with micro-herbs and a few droplets of the poaching butter.