Butter-Poached Blue Lobster with...Butter-Poached Blue Lobster with Saffron-Vanilla Emulsion & Fennel Textures

Succulent lobster tails gently poached in aromatic clarified butter, served atop a silken saffron-scented cream with a crisp fennel and citrus salad.

Ingredients

Cooking Instructions

1. 01

   Blanch the lobster tails in boiling salted water for 60 seconds, then immediately shock in ice water. Carefully remove the meat from the shell while maintaining its shape.

2. 02

   In a small saucepan, melt the butter over very low heat. Add the vanilla bean seeds and saffron. Maintain a constant temperature of 60°C (140°F) using a kitchen thermometer.

3. 03

   Submerge the lobster tails in the infused butter. Poach for 12-15 minutes until the internal temperature of the lobster reaches 52°C (125°F).

4. 04

   For the purée: Thinly slice half the fennel bulb and sauté in a tablespoon of the poaching butter until translucent. Add the white wine and reduce by half. Add the cream, simmer for 5 minutes, then blend until perfectly smooth and pass through a chinois.

5. 05

   For the salad: Shave the remaining fennel on a mandoline into ice water. Toss with blood orange segments, zest, and a drizzle of the poaching butter just before serving.

6. 06

   To plate: Spoon a circle of saffron-fennel purée in the center of a warm plate. Place the poached lobster on top, season with Maldon salt, and garnish with the fennel-citrus salad and reserved fronds.