Butter-Poached Blue Lobster with...Butter-Poached Blue Lobster with Vanilla Parsnip Silk & Smoked Shellfish Jus

A sophisticated study of sweetness and smoke, featuring tender lobster tail basted in cultured butter, served over velvet-smooth parsnip purée with a hint of Tahitian vanilla.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine sliced parsnips, milk, and the scraped vanilla bean. Simmer over medium-low heat until parsnips are completely tender, approximately 15-20 minutes.

2. 02

   Remove the vanilla pod, transfer the parsnips to a high-speed blender with a small amount of the cooking milk and 30g of butter. Process until silk-smooth, pass through a fine-mesh chinois, and keep warm.

3. 03

   For the jus, sauté the minced shallot in a small pan with a teaspoon of butter. Deglaze with vermouth and reduce by half. Add the shellfish stock and reduce further until it reaches a syrupy consistency. Whisk in 20g of cold butter to emulsify and season lightly.

4. 04

   Prepare the poaching liquid: In a narrow, deep pot, melt the remaining butter with thyme sprigs. Using a kitchen thermometer, bring the butter to exactly 60°C (140°F).

5. 05

   Submerge the lobster tails into the butter and poach gently for 6 to 8 minutes, ensuring the temperature does not exceed 65°C. The lobster should be just opaque and succulent.

6. 06

   To plate, spoon a generous amount of parsnip silk onto the center of a warmed plate. Carefully place the poached lobster tail on top. Drizzle the shellfish jus around the base and finish with a delicate sprinkle of Maldon salt.