Butter-Poached Maine Lobster with...Butter-Poached Maine Lobster with Vanilla-Parsnip Silk and Saffron-Shellfish Jus

An exquisite seafood masterpiece featuring tender butter-poached lobster paired with a delicate vanilla-infused parsnip purée and a vibrant saffron emulsion.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine the chopped parsnips, heavy cream, and the scraped vanilla bean and pod. Simmer over low heat until the parsnips are completely tender, about 20 minutes.

2. 02

   Remove the vanilla pod and transfer the parsnip mixture to a high-speed blender. Process until perfectly smooth and silky. Season with fine salt and keep warm in a siphon or covered bowl.

3. 03

   For the jus, sweat the shallots in a teaspoon of butter until translucent. Add the white wine and saffron, reducing by three-quarters. Add the shellfish stock and reduce by half until the liquid coats the back of a spoon.

4. 04

   Slowly whisk 50g of the cold butter into the saffron reduction to create a glossy emulsion. Strain through a chinois and keep warm (do not boil).

5. 05

   In a narrow pot, melt the remaining 200g of butter. Bring the temperature to exactly 60°C (140°F). Submerge the lobster tails fully in the butter and poach for 6 to 8 minutes until the flesh is opaque and tender.

6. 06

   To plate, place a generous swipe of the vanilla-parsnip silk on the base of the plate. Slice the lobster tails into thick medallions and arrange atop the purée.

7. 07

   Froth the saffron jus with a hand blender and drizzle around the lobster. Finish with a few flakes of smoked sea salt and micro-herbs if desired.