Butter-Poached Blue Lobster with...Butter-Poached Blue Lobster with Saffron Fennel & Champagne Emulsion

Tender medallions of Maine lobster gently poached in cultured butter, served atop a velvety saffron-fennel cream and finished with a bright, effervescent Champagne reduction.

Ingredients

Cooking Instructions

1. 01

   Prepare the Saffron Fennel Puree: In a small saucepan, sweat the sliced fennel in 20g of butter over low heat until translucent. Add the heavy cream and saffron threads. Simmer for 15 minutes until the fennel is completely soft.

2. 02

   Blend and Refine: Transfer the fennel mixture to a high-speed blender and process until completely smooth. Pass through a fine-mesh chinois for a silk-like texture. Keep warm.

3. 03

   Champagne Reduction: In a separate pan, combine the minced shallots and Champagne. Reduce over medium heat until only about 2 tablespoons of liquid remains. Strain out the shallots and set the reduction aside.

4. 04

   Poach the Lobster: In a small, narrow pot, melt the remaining butter and bring it to a steady 65°C (150°F). Submerge the lobster tails and claws. Poach gently for 6-7 minutes until the meat is just opaque and tender.

5. 05

   Emulsify the Sauce: While the lobster poaches, gently reheat the Champagne reduction. Gradually whisk in 2 tablespoons of the warm poaching butter to create a glossy emulsion. Season with lemon juice and a touch of salt.

6. 06

   Plating: Place a generous spoonful of saffron fennel puree in the center of a warmed plate. Arrange the lobster medallions on top. Drizzle with the Champagne emulsion and garnish with fresh fennel fronds and a sprinkle of Maldon salt.