Butter-Poached Lobster with Vanilla-Parsnip...Butter-Poached Lobster with Vanilla-Parsnip Velouté & Leek Ash

Succulent Atlantic lobster tails poached in cultured butter, paired with a silky parsnip purée infused with Madagascar vanilla and a rich shellfish reduction.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, roast the reserved lobster shells in a touch of butter until bright red. Add shallots and thyme, sauté until soft, then deglaze with white wine. Reduce by half, strain through a chinois, and set aside the concentrated essence.

2. 02

   Simmer parsnips in heavy cream and a splash of water until very tender. Transfer to a high-speed blender with the vanilla seeds and blend until completely smooth. Season with fine salt and keep warm.

3. 03

   Char the baby leeks in a dry cast-iron pan over high heat until the outer layers are blackened. Remove the charred outer skins to reveal the tender, steamed heart; slice into 1-inch rounds.

4. 04

   In a small pot, melt the remaining cultured butter and maintain a temperature of exactly 54°C (130°F). Submerge the lobster tails and poach for 8-10 minutes until the meat is opaque and tender.

5. 05

   To plate, swipe a generous spoonful of vanilla-parsnip velouté across the plate. Place the poached lobster tail centrally. Garnish with leek hearts, drizzle with the lobster reduction, and finish with a sprinkle of fleur de sel.