Butter-Poached Maine Lobster with...Butter-Poached Maine Lobster with Saffron-Yuzu Emulsion & Sea Samphire

An exquisite Michelin-caliber dish featuring sweet Maine lobster gently poached in cultured French butter, resting on a velvety saffron and yuzu emulsion, topped with crisp sea samphire and finger lime pearls.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine Champagne, minced shallots, and saffron threads over medium heat. Reduce until liquid is reduced by two-thirds and infused with vibrant yellow color.

2. 02

   Strain the Champagne reduction through a fine chinois, pressing solids to extract maximum flavor. Return liquid to pan, stir in heavy cream, and bring to a bare simmer.

3. 03

   Reduce heat to lowest setting and gradually whisk in 150g of cold cubed butter, one piece at a time, to create a emulsified sauce. Finish with fresh yuzu juice and season lightly with Fleur de Sel. Keep sauce warm (around 55°C/130°F) off direct heat.

4. 04

   To create the poaching bath (beurre monté), melt 2 tablespoons of water in a deep skillet over medium-low heat. Whisk in the remaining 100g butter gradually to create a stable butter emulsion maintained at 75°C (167°F).

5. 05

   Submerge cleaned lobster tails completely in the warm butter bath. Poach gently for 6 to 8 minutes, maintaining temperature, until lobster meat is opaque and cooked to an internal temperature of 58°C (136°F).

6. 06

   While lobster poaches, quickly flash-sauté sea samphire in 1 tablespoon of warm butter from the poaching pan for 45 seconds to barely soften while retaining bright green color and crisp texture.

7. 07

   Remove lobster tails from butter bath, drain briefly on paper towels, and slice neatly into thick medallions.

8. 08

   To serve: Mirror warm saffron-yuzu emulsion onto center of heated shallow porcelain bowls. Artfully fan lobster medallions across the emulsion. Accent with sea samphire, scatter fresh finger lime pearls over lobster, finish with Fleur de Sel and delicate micro sorrel.