Butter-Poached Lobster with Fennel...Butter-Poached Lobster with Fennel Soubise and Saffron-Shellfish Emulsion

Succulent, melt-in-your-mouth Maine lobster tail gently poached in clarified butter, served over a silky, sweet fennel-onion soubise, and finished with a rich, glossy saffron-infused shellfish reduction.

Ingredients

Cooking Instructions

1. 01

   Carefully remove the lobster meat from the shells, keeping the tail shape intact. Reserve the shells. Keep the lobster meat refrigerated until ready to poach.

2. 02

   In a medium saucepan over low heat, melt 50g of unsalted butter. Add the sliced fennel and onion with a pinch of salt. Sweat slowly for about 20 minutes, stirring occasionally, ensuring they remain completely translucent with absolutely no color. Add the heavy cream, simmer for 2 minutes, then transfer to a high-speed blender. Purée until silky and smooth, then pass through a fine-mesh chinois. Season to taste and keep warm.

3. 03

   Roughly chop the reserved lobster shells. In a separate small saucepan, sauté the minced shallot and lobster shells in a splash of oil over medium-high heat until fragrant (about 3 minutes). Deglaze with white wine, scraping up any browned bits, and reduce by half.

4. 04

   Add the stock and saffron threads to the shell reduction. Simmer gently for 15 minutes to extract the flavors, then strain the liquid through a fine-mesh chinois into a clean pan. Reduce the strained liquid until you have about 60ml (4 tbsp) of highly concentrated saffron-shellfish broth. Set aside.

5. 05

   In a small, deep saucepan, melt the clarified butter along with the tarragon sprigs. Bring the butter to precisely 60°C (140°F) using a digital thermometer. Submerge the lobster tails completely in the butter and poach gently for 6 to 8 minutes, maintaining the temperature, until the lobster is just opaque and incredibly tender.

6. 06

   While the lobster is poaching, reheat the saffron-shellfish reduction over low heat. Off the heat, vigorously whisk in the remaining 50g of cold cubed unsalted butter, one piece at a time, to create a glossy, aerated emulsion. Season with a pinch of sea salt.

7. 07

   To plate, spoon a generous pool of warm fennel soubise onto the center of two warmed plates. Carefully slice the poached lobster tails into thick medallions and arrange them elegantly over the soubise. Drizzle the saffron emulsion around the plate. Garnish with reserved fennel fronds and microgreens. Serve immediately.