Butter-Poached Blue Lobster with...Butter-Poached Blue Lobster with Sea Urchin Emulsion, Charred Leeks, and Finger Lime Caviar

Succulent Brittany blue lobster tails gently poached in emulsified brown butter, accented by an unctuous sea urchin sabayon, sweet charred baby leeks, and the bright, popping acidity of fresh finger lime.

Ingredients

Cooking Instructions

1. 01

   Prepare the lobster beurre monté: In a heavy-bottomed saucier, bring 2 tablespoons of water to a simmer over low heat. Gradually whisk in 180g of the chilled cultured butter, cube by cube, creating a rich, glossy emulsion kept consistently between 55°C and 60°C (130°F–140°F).

2. 02

   Submerge the lobster tails entirely into the beurre monté bath. Gently poach at a steady 58°C for 10 to 12 minutes until the flesh is just opaque, glossy, and tender throughout. Remove and hold gently warm.

3. 03

   Prepare the reduction: In a small saucepan, sweat the brunoised shallot in 10g of butter until translucent. Deglaze with Chablis and simmer until reduced to a syrup (roughly 20ml). Strain through a fine chinois, discarding solids, and allow the reduction to cool slightly.

4. 04

   Create the sea urchin emulsion: In a heatproof bowl set over a gentle bain-marie, whisk the egg yolks with the shallot-wine reduction until pale and foaming. Emulsify in 60g of melted cultured butter in a thin stream until a velvety sabayon forms. Remove from heat and gently blend in 60g of the uni with an immersion blender until completely silky; season with sea salt.

5. 05

   Finish the aromatics: Sear the blanched baby leeks in a smoking-hot cast-iron pan with a brush of butter until blistered and charred on one side (approx. 2 minutes). Flash sauté the samphire tips in the residual pan heat for 30 seconds.

6. 06

   Plating: Spoon a generous swipe of the warm sea urchin emulsion across the base of each pre-warmed plate. Position the butter-poached lobster tail centrally and drape two charred leeks alongside.

7. 07

   Garnish each plate with raw uni tongues, scatter pearls of finger lime along the lobster, nestle samphire tips around the edges, and drizzle dots of lobster coral reduction. Finish with fleur de sel and fresh bronze fennel fronds.