Butter-Poached Lobster with Saffron...Butter-Poached Lobster with Saffron Fennel Silk & Shellfish Emulsion

Succulent Atlantic lobster tail gently poached in cultured beurre noisette, served over a silky saffron-infused fennel purée and finished with a light, aerated crustacean velouté.

Ingredients

Cooking Instructions

1. 01

   Prepare the lobster: Par-boil the lobster tails in boiling water for 2 minutes just to loosen the meat. Shock in ice water, remove from shells, and reserve the shells for the sauce.

2. 02

   Saffron Fennel Silk: In a small saucepan, sweat the sliced fennel in 20g of butter until translucent. Add 100ml of heavy cream and the saffron threads. Simmer on low heat until the fennel is completely tender. Transfer to a high-speed blender and process until perfectly smooth. Season with fleur de sel and keep warm.

3. 03

   Shellfish Emulsion: Roast the reserved lobster shells in a pan with the minced shallots until fragrant. Deglaze with white wine and reduce by half. Add the remaining 50ml of cream, simmer for 5 minutes, then strain through a chinois. Season and set aside to be frothed before serving.

4. 04

   Butter Poaching: In a narrow saucepan, melt the remaining butter and bring to a steady 65°C (150°F). Submerge the lobster tails completely in the butter and poach gently for 6-8 minutes until the internal temperature reaches 58°C (136°F).

5. 05

   Final Assembly: Place a generous spoonful of the saffron fennel silk in the center of the plate. Slice the poached lobster tail and arrange atop the purée. Using an immersion blender, froth the shellfish sauce until light and airy. Spoon the foam over the lobster. Garnish with fresh samphire and a touch of Meyer lemon zest.