Butter-Poached Lobster Tail with...Butter-Poached Lobster Tail with Saffron Fennel Puree and Blood Orange Emulsion

Succulent Maine lobster gently poached in cultured butter, served over a silky saffron-infused fennel cream, finished with a bright blood orange and tarragon reduction.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine the chopped fennel, heavy cream, and saffron threads. Simmer gently over medium-low heat until the fennel is completely tender, about 15 minutes.

2. 02

   Transfer the fennel and cream mixture to a high-speed blender. Blend until ultra-smooth and velvety. Season with fine sea salt, pass through a chinois or fine-mesh sieve, and keep warm.

3. 03

   For the emulsion: In a separate small saucepan, combine the minced shallot, white wine, and blood orange juice. Simmer over medium heat until reduced to a syrupy glaze, about 10 minutes. Whisk in 2 tablespoons of cold butter and the fresh tarragon sprigs, strain through a sieve, and set aside in a warm place.

4. 04

   Gently melt the remaining butter in a small, narrow saucepan over low heat until it reaches a consistent temperature of 140°F (60°C). Do not let it boil.

5. 05

   Submerge the deshelled lobster tails completely in the warm butter. Poach gently for 6 to 8 minutes, basting constantly, until the lobster meat is just opaque and tender.

6. 06

   To serve, spoon a generous pool of the saffron-fennel puree onto the center of warm shallow bowls. Slice the poached lobster tails into thick medallions and place atop the puree.

7. 07

   Drizzle the blood orange emulsion elegantly around the plate. Garnish with fresh micro tarragon, reserved fennel fronds, and a touch of flaky sea salt.