Butter-Poached Lobster with Saffron-Fennel...Butter-Poached Lobster with Saffron-Fennel Velouté

Succulent Maine lobster tails gently poached in a rich butter bath, served over a silky fennel-saffron emulsion and garnished with crisp sea beans.

Ingredients

Cooking Instructions

1. 01

   Prepare the lobster: Carefully insert a wooden skewer through the center of each lobster tail to keep them straight during poaching.

2. 02

   For the velouté: In a small saucepan over medium heat, sweat the sliced fennel in 20g of butter until translucent. Pour in the white wine and add the saffron threads. Reduce the liquid by half.

3. 03

   Add the heavy cream to the fennel mixture, bring to a gentle simmer, and cook for 10 minutes until the fennel is completely soft. Transfer to a high-speed blender, process until completely smooth, pass through a fine-mesh chinois, and season with Meyer lemon juice and fleur de sel. Keep warm.

4. 04

   For the poaching bath: Melt the remaining butter with 2 tablespoons of water in a small, deep saucepan over low heat, maintaining a temperature between 130°F and 140°F (54°C to 60°C).

5. 05

   Submerge the lobster tails entirely in the warm butter bath. Poach gently for 6 to 8 minutes, turning once, until the lobster flesh is opaque and tender. Remove from the butter, drain on paper towels, and carefully extract the skewers.

6. 06

   To plate: Spoon a generous pool of the saffron-fennel velouté onto the center of warm shallow bowls. Slice each lobster tail into thick medallions and arrange them on top of the sauce. Garnish with blanched sea beans and reserved fennel fronds. Finish with a light dusting of fleur de sel.