Butter-Poached Brittany Lobster with...Butter-Poached Brittany Lobster with Kaffir Lime Velouté

Succulent lobster tails gently poached in a rich beurre monté, served over a silky, aromatic kaffir lime and lemongrass velouté, finished with salty trout roe and crisp sea grapes.

Ingredients

Cooking Instructions

1. 01

   To create the beurre monté, bring 2 tablespoons of water to a boil in a small saucepan over medium heat. Reduce the heat to low and vigorously whisk in the cubed unsalted butter, one tablespoon at a time, to form a thick, creamy emulsion. Maintain the temperature strictly between 115°F and 120°F (46°C - 49°C).

2. 02

   Gently submerge the prepared lobster tails into the beurre monté. Poach slowly for 6 to 8 minutes, basting occasionally, until the flesh is just opaque and incredibly tender. Remove from heat and keep warm in the butter bath.

3. 03

   For the velouté, sweat the minced shallot, bruised lemongrass, and torn kaffir lime leaves in a separate saucepan with a small tablespoon of the poaching butter over low heat until the shallots are translucent but not colored.

4. 04

   Pour in the dry white wine to deglaze, turn the heat to medium-high, and reduce the liquid by half. Add the fish stock and simmer until the volume reduces by two-thirds.

5. 05

   Stir in the heavy cream and simmer gently for 5 minutes. Remove from heat, strain the sauce through a fine-mesh chinois, and whisk in 15g of cold butter to emulsify. Season with a touch of fine sea salt to taste.

6. 06

   To plate, ladle a generous pool of the warm kaffir lime velouté into the center of two shallow heated bowls. Slice the poached lobster tails into thick medallions and arrange them elegantly atop the sauce.

7. 07

   Artfully garnish the lobster with trout roe, fresh sea grapes, and micro shiso leaves. Serve immediately while warm.