Butter-Poached Blue Lobster with...Butter-Poached Blue Lobster with Uni Sabayon and Charred Leek Velvet

Exquisite butter-poached lobster tails paired with a velvety charred leek purée, draped in a delicate sea urchin sabayon and garnished with vibrant finger lime pearls and dill essence.

Ingredients

Cooking Instructions

1. 01

   Char the outer layers of the leeks directly over an open flame or in a smoking-hot dry cast-iron skillet until deeply caramelized and blackened. Steam until tender, remove charred exterior, and blend the soft hearts with crème fraîche, 20g butter, and salt until ultra-smooth. Pass through a fine chinois.

2. 02

   In a heavy-bottomed pan, create a beurre monté by bringing 2 tablespoons of water to a gentle simmer and whisking in the remaining butter, piece by piece, maintaining an emulsified temperature between 55°C and 60°C (131°F - 140°F).

3. 03

   Submerge the prepared lobster tails into the warm butter emulsion and poach gently for 7 to 9 minutes, until just opaque, succulent, and tender. Remove and drain on a wire rack.

4. 04

   Purée half the sea urchin until smooth. In a heatproof bowl set over a gentle bain-marie, whisk the egg yolks, Champagne, and sea urchin purée vigorously until light, frothy, and doubled in volume to a ribbon consistency.

5. 05

   To plate: Spoon a smooth sweep of warm charred leek velvet onto each warmed plate. Slice the poached lobster tails into thick medallions and arrange elegantly atop the purée.

6. 06

   Nappe the lobster lightly with the warm uni sabayon. Garnish with the reserved raw uni lobes, tart finger lime pearls, a drizzle of dill oil, and a delicate touch of fleur de sel.