Brown Butter-Poached Lobster with...Brown Butter-Poached Lobster with Cauliflower Silk and Sea Buckthorn Emulsion

Elegant native lobster gently poached in hazelnut-scented brown butter, served atop velvet cauliflower cream, brightened with acidic sea buckthorn emulsion and crisp sea minerals.

Ingredients

Cooking Instructions

1. 01

   Blanch lobsters in boiling salted water for 2 minutes, then immediately shock in an ice bath. Carefully extract tail and claw meat intact.

2. 02

   Prepare the cauliflower silk: Simmer cauliflower florets in heavy cream and 50ml water until completely tender (about 12 minutes). Transfer to a high-speed blender and process until mirror-smooth; season with fine sea salt.

3. 03

   Make the sea buckthorn emulsion: In a small saucepan, sweat minced shallots in 10g butter. Deglaze with dry Riesling and reduce by half. Add sea buckthorn juice and mount with 50g chilled butter, whisking until emulsified and glossy.

4. 04

   Melt remaining butter in a saucepan with lemon thyme over medium heat until it foam stops and turns a golden, nutty brown (beurre noisette). Reduce heat to maintain 60°C (140°F).

5. 05

   Submerge lobster tails and claws in warm brown butter and poach gently for 6–8 minutes until delicate and warm to the core.

6. 06

   Spoon cauliflower silk onto warmed wide-rim plates. Position the warm poached lobster atop, drizzle with vibrant sea buckthorn emulsion, and garnish with blanched samphire and fleur de sel.