Butter-Poached Maine Lobster with...Butter-Poached Maine Lobster with Saffron-Vanilla Emulsion & Cauliflower Silk

Succulent Maine lobster poached gently in low-temperature browned butter, set atop a velvety cauliflower silk and finished with a fragrant saffron-vanilla reduction and fresh finger lime pearls.

Ingredients

Cooking Instructions

1. 01

   Prepare the Cauliflower Silk: Steam the cauliflower florets over simmering water until completely tender, about 12 minutes. Transfer immediately to a high-powered blender with 50ml heavy cream and 30g of butter. Blend on high until completely smooth and satiny. Season with white pepper and fine sea salt; pass through a chinois or fine mesh sieve and keep warm.

2. 02

   Prepare the Saffron-Vanilla Base: In a small saucepan, sweat minced shallots in 10g butter over low heat without color. Add white wine, scraped vanilla bean seeds and pod, and saffron threads. Simmer gently until reduced by three-quarters. Pour in remaining 50ml heavy cream, simmer for 2 minutes, then strain through a fine sieve into a clean pan. Keep warm.

3. 03

   Beurre Monte Poaching Medium: Whisk 2 tablespoons of water in a small saucepan over medium-low heat until boiling. Gradually whisk in the remaining cubed butter, one piece at a time, to create a stable, creamy emulsion (beurre monté). Maintain heat between 135°F to 145°F (57°C to 63°C).

4. 04

   Poach the Lobster: Submerge the cleaned, raw lobster tails fully into the beurre monté. Poach gently for 8 to 10 minutes until opaque, tender, and the internal temperature reaches 140°F (60°C).

5. 05

   Assemble and Plate: Warm the saffron-vanilla sauce and froth using an immersion blender to create a light emulsion. Spoon a generous round of warm cauliflower silk onto center of warm shallow bowls.

6. 06

   Carve each poached lobster tail into thick medallions and place gently over the cauliflower silk. Dress with blanched sea asparagus and top lobster with fresh finger lime pearls for acidity balance. Spoon saffron-vanilla froth around the plate and finish with Maldon sea salt.