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

Succulent lobster tails gently poached in emulsified butter, served over a silky saffron-infused fennel puree and finished with a citrus-shellfish emulsion.

Ingredients

Cooking Instructions

1. 01

   Bring a large pot of water to a boil. Blanch lobster tails for 2 minutes, then immediately shock in an ice bath. Carefully remove the meat from the shells, keeping the tails intact.

2. 02

   In a small saucepan, sweat the sliced fennel and half the shallots in 20g of butter. Add saffron and heavy cream. Simmer over low heat until fennel is completely soft. Blend until ultra-smooth and pass through a fine-mesh chinois. Season with salt.

3. 03

   For the beurre monté poaching liquid: Bring 2 tablespoons of water to a simmer in a small pot. Whisk in the remaining butter, one cube at a time, to create a stable emulsion. Maintain at a constant 140°F (60°C).

4. 04

   Submerge the lobster meat in the beurre monté and poach gently for 6-8 minutes until just opaque and tender throughout.

5. 05

   In a separate reduction pan, simmer white wine and shellfish stock until reduced by two-thirds. Whisk in a tablespoon of the poaching butter and lemon juice. Froth with an immersion blender until a stable foam forms.

6. 06

   To plate: Swipe the saffron-fennel puree across the center of a warmed shallow bowl. Place the lobster tail atop the puree. Spoon the shellfish foam over the lobster and garnish with micro-fennel.