Butter-Poached Maine Lobster with...Butter-Poached Maine Lobster with Fennel-Saffron Emulsion

Succulent, gently butter-poached lobster tail served over a silky, saffron-infused fennel reduction, accented with crisp sea beans and a vibrant tarragon oil.

Ingredients

Cooking Instructions

1. 01

   To make the tarragon oil, blanch the tarragon leaves in boiling water for 10 seconds, then immediately shock in ice water. Squeeze out all moisture, blend with the grapeseed oil until bright green, and strain through a fine cheesecloth or coffee filter.

2. 02

   Bring a large pot of water to a boil. Par-boil the lobster tails for exactly 2 minutes to loosen the meat from the shells. Shock in ice water, carefully remove the meat from the shells, and set aside.

3. 03

   For the emulsion, sauté the shaved fennel in 15g of butter until translucent. Add the saffron and white wine, reducing the liquid by half. Pour in the heavy cream, simmer for 5 minutes, then transfer to a high-speed blender. Blend until completely smooth, strain through a chinois, and season with salt.

4. 04

   Prepare the beurre monté by bringing 2 tablespoons of water to a simmer in a small saucepan. Reduce heat to low and whisk in the remaining chilled butter, one cube at a time, to create a stable butter emulsion. Do not let it boil.

5. 05

   Submerge the lobster tails in the warm beurre monté (maintaining a temperature of about 60°C/140°F) and poach gently for 6 to 8 minutes until tender and just opaque.

6. 06

   Quickly blanch the sea beans in boiling water for 30 seconds to retain their vibrant crunch.

7. 07

   To plate, spoon a generous pool of warm fennel-saffron emulsion onto the center of each shallow bowl. Slice the poached lobster tails into medallions and arrange over the sauce. Garnish with blanched sea beans, drizzle with the tarragon oil, and finish with a delicate sprinkle of fleur de sel.