Saffron-Poached Lobster with Vanilla-Fennel...Saffron-Poached Lobster with Vanilla-Fennel Purée and Blood Orange Beurre Blanc

A refined masterpiece featuring butter-poached lobster tails set atop a silky, vanilla-scented fennel cream, finished with a vibrant blood orange reduction.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine sliced fennel, heavy cream, and the scraped vanilla bean seeds. Simmer over low heat until the fennel is completely tender, about 20 minutes.

2. 02

   Remove the vanilla pod and blend the fennel mixture in a high-speed blender until ultra-smooth. Pass through a fine-mesh chinois and season with salt. Keep warm.

3. 03

   Melt the butter in a narrow saucepan over low heat. Add the saffron threads and allow to infuse for 5 minutes. Maintain a temperature of 55°C (131°F).

4. 04

   Submerge the lobster tails in the saffron butter and poach gently for 8-10 minutes until the internal temperature reaches 52°C (125°F).

5. 05

   While lobster poaches, reduce the blood orange juice, white wine, and minced shallots in a small pan until a syrupy consistency is reached (about 2 tablespoons remaining).

6. 06

   Whisk in two tablespoons of the warm saffron poaching butter into the orange reduction to create a broken emulsion. Season with salt.

7. 07

   To plate, swipe a large spoonful of fennel purée across a warmed plate. Slice the lobster tails into thick medallions and arrange atop the purée.

8. 08

   Drizzle the blood orange emulsion around the lobster and garnish with micro-fennel and a touch of Maldon salt.