Butter-Poached Lobster with Saffron-Vanilla...Butter-Poached Lobster with Saffron-Vanilla Emulsion and Fennel Textures

Succulent Maine lobster tail gently poached in a vanilla-infused beurre monté, served over a silky fennel-anise purée and finished with a delicate saffron-scented beurre blanc.

Ingredients

Cooking Instructions

1. 01

   Prepare the Beurre Monté: In a small saucepan, bring 2 tablespoons of water to a boil. Reduce heat to low and whisk in 200g of cold butter, one cube at a time, to create a stable emulsion. Add the vanilla bean seeds and pod. Keep the temperature between 140°F and 160°F (60°C-70°C).

2. 02

   Fennel Purée: Thinly slice half the fennel bulb. Sauté in a small pan with 10g of butter until translucent. Add the Pernod and flambé or reduce until dry. Add just enough cream to cover and simmer until tender. Blend until completely smooth and pass through a chinois (fine-mesh sieve). Season with salt and a drop of lemon juice.

3. 03

   Saffron Emulsion: In a small saucepan, combine the minced shallot, white wine, and saffron threads. Reduce by three-quarters. Stir in the remaining cream and bring to a simmer. Whisk in the remaining 40g of cold butter cubes to create a glossy sauce. Keep warm but do not boil.

4. 04

   Poach Lobster: Submerge the lobster tails into the vanilla beurre monté. Poach gently for 6-8 minutes until the internal temperature reaches 135°F (57°C). The meat should be translucent and incredibly tender.

5. 05

   Fennel Salad: Shave the remaining fennel bulb paper-thin using a mandoline. Toss with a touch of lemon juice and sea salt.

6. 06

   Plating: Place a generous swipe of fennel purée on a warmed plate. Position the poached lobster tail atop the purée. Spoon the saffron emulsion over the lobster. Garnish with shaved fennel and micro-fennel fronds. Serve immediately.