Butter-Poached Blue Lobster with...Butter-Poached Blue Lobster with Saffron Fennel & Citrus Emulsion

A refined Michelin-standard dish featuring succulent lobster tails gently poached in aromatic butter, served over a silky saffron-infused fennel cream with a bright blood orange beurre blanc.

Ingredients

Cooking Instructions

1. 01

   To prepare the saffron fennel puree: Sauté the sliced fennel in 20g of butter over medium heat until softened but not browned. Add the heavy cream and saffron strands. Simmer gently for 12 minutes. Transfer to a high-speed blender, process until velvet-smooth, and pass through a fine-mesh chinois.

2. 02

   To prepare the citrus beurre blanc: In a small reduction pan, combine the minced shallots, white wine, blood orange juice, and lemon juice. Reduce the liquid until it reaches a syrupy consistency (about 1.5 tablespoons remaining). Lower the heat to the minimum.

3. 03

   Whisk 80g of cold, cubed butter into the reduction one piece at a time, moving constantly to create a stable emulsion. Season with a touch of white pepper and strain. Keep warm in a thermos or over a very low bain-marie.

4. 04

   For the lobster poaching: Melt the remaining 150g of butter in a narrow saucepan over low heat until it reaches 65°C (149°F). Carefully submerge the lobster tails. Maintain the temperature and poach for 6 to 8 minutes until the lobster is just opaque and the internal temperature reaches 58°C (136°F).

5. 05

   Plating: Place a generous dollop of the saffron fennel puree in the center of a warm plate and drag the spoon to create a professional 'swish'. Gently place the poached lobster tail on the puree.

6. 06

   Finish the dish by drizzling the citrus beurre blanc around the base, garnishing with delicate fennel fronds, and a final sprinkle of Maldon sea salt.