Butter-Poached Maine Lobster with...Butter-Poached Maine Lobster with Saffron-Fennel Velouté & Blood Orange Emulsion

Succulent lobster tails gently poached in aromatics, served over a silky saffron-infused fennel purée and finished with a vibrant citrus-butter reduction.

Ingredients

Cooking Instructions

1. 01

   To prepare the Fennel Velouté: In a small saucepan, sauté the sliced fennel in 20g of butter over medium heat until softened but not browned. Add the saffron and heavy cream. Simmer for 15 minutes until the fennel is completely tender.

2. 02

   Transfer the fennel mixture to a high-speed blender and process until ultra-smooth. Pass through a chinois (fine-mesh sieve). Season with salt and keep warm in a bain-marie.

3. 03

   For the Blood Orange Emulsion: In a small skillet, combine blood orange juice, white wine, minced shallots, and star anise. Reduce over medium heat until the liquid reaches a syrupy consistency (about 30ml).

4. 04

   Strain the reduction and return to the pan. Over low heat, whisk in 50g of cold cubed butter one piece at a time to create a glossy emulsion. Season and set aside in a warm spot.

5. 05

   For the Lobster: Melt the remaining butter in a narrow saucepan. Add a sprig of thyme or a garlic clove if desired. Ensure the temperature stays between 60°C and 65°C (140°F-150°F).

6. 06

   Gently submerge the lobster tails in the butter bath. Poach for 6-8 minutes until the internal temperature reaches 54°C (130°F) and the meat is opaque and tender.

7. 07

   Plating: Place a generous spoonful of Saffron-Fennel Velouté in the center of a warmed plate. Use the back of the spoon to create a small well.

8. 08

   Slice the lobster tails into thick medallions and arrange them atop the purée. Drizzle the Blood Orange Emulsion around the plate and garnish with micro-fennel fronds and a touch of Maldon salt.