Butter-Poached Lobster with Saffron-Vanilla...Butter-Poached Lobster with Saffron-Vanilla Emulsion and Charred Leek Silk

Succulent Maine lobster tails slowly poached in cultured butter, served over a velvet-textured charred leek puree and finished with a fragrant saffron-vanilla bean beurre blanc.

Ingredients

Cooking Instructions

1. 01

   Char the leeks over an open gas flame or under a broiler until the outer skin is blackened. Peel away the burnt layers, then sauté the tender hearts in a tablespoon of butter. Blend until completely smooth with a pinch of salt; pass through a fine-mesh chinois.

2. 02

   In a small saucepan, combine the minced shallot, white wine, saffron threads, and vanilla bean seeds/pod. Reduce the liquid by two-thirds over medium heat.

3. 03

   Add the heavy cream to the reduction and simmer for 2 minutes. Gradually whisk in 50g of cold butter cubes to create a stable emulsion. Strain and keep warm (do not boil).

4. 04

   In a separate deep saucepan, melt the remaining 200g of butter. Bring the temperature to exactly 140°F (60°C). Submerge the lobster tails and poach for 6-8 minutes until the internal temperature reaches 135°F (57°C).

5. 05

   Flash-pickle the sea beans by tossing them in champagne vinegar for 2 minutes, then drain immediately to maintain their snap.

6. 06

   To plate: Swipe a generous spoonful of leek silk across a warmed plate. Slice the lobster tail into medallions and arrange over the puree. Spoon the saffron-vanilla emulsion around the lobster and garnish with the pickled sea beans and a touch of Maldon salt.