Butter-Poached Lobster with Champagne-Saffron...Butter-Poached Lobster with Champagne-Saffron Emulsion and Fennel Confit

Succulent Maine lobster tails gently poached in a rich beurre monté, served over a delicate bed of saffron-infused fennel confit, and finished with a luxurious, frothed Champagne emulsion.

Ingredients

Cooking Instructions

1. 01

   Bring a large pot of water to a rolling boil. Submerge the lobster tails for exactly 2 minutes to par-cook. Immediately transfer to an ice bath to stop cooking. Once cool, carefully crack the shells and remove the tail meat intact. Reserve the meat and discard shells.

2. 02

   To prepare the beurre monté for poaching: In a small, deep saucepan, bring 2 tablespoons of water to a boil. Reduce the heat to low. Whisk in 1 cup of the cold butter, one tablespoon at a time, to establish a stable emulsion. Keep the butter warm (between 140°F and 160°F / 60°C and 71°C); do not let it boil or the emulsion will break.

3. 03

   For the fennel confit: In a medium skillet, combine the shaved fennel, extra virgin olive oil, smashed garlic clove, and half of the saffron threads. Cook over very low heat for 15 minutes, stirring occasionally, until the fennel is completely translucent, tender, and infused with saffron color. Season with a pinch of sea salt and keep warm.

4. 04

   For the Champagne emulsion: In a small saucepan, combine the minced shallot, dry Champagne, and the remaining saffron threads. Simmer over medium-low heat until the liquid reduces by half. Stir in the heavy cream and simmer for 2 minutes. Reduce heat to low and whisk in the remaining 1/4 cup of cold butter, one cube at a time, until smooth. Season with sea salt and lemon juice. Strain through a fine-mesh sieve and keep warm.

5. 05

   Poach the lobster: Submerge the lobster tails completely in the warm beurre monté. Poach gently for 6 to 8 minutes, maintaining a temperature of 140°F (60°C), until the lobster is just opaque and incredibly tender.

6. 06

   To serve: Use an immersion blender to froth the Champagne-saffron sauce until a light, airy foam forms. Place a neat mound of saffron fennel confit in the center of two warmed shallow bowls. Slice the poached lobster tails into thick medallions and arrange them gracefully on top of the fennel. Spoon the frothed emulsion around the plate and garnish with fresh fennel fronds.