Butter-Poached Lobster with Pea-Mint...Butter-Poached Lobster with Pea-Mint Mousseline and Citrus-Verbena Emulsion

An elegant, Michelin-caliber dish featuring succulent, butter-poached lobster tails set against a vibrant, velvety pea purée and lifted by a delicate, frothy citrus-herb emulsion.

Ingredients

Cooking Instructions

1. 01

   To prepare the Mousseline, blanch the English peas and mint leaves in rapidly boiling salted water for 2 minutes, then immediately shock in an ice bath to preserve the vibrant green color.

2. 02

   Drain the peas and mint thoroughly. Transfer to a high-powered blender with the heavy cream and 15g of cold butter. Blend on high until ultra-smooth. Pass the purée through a fine chinois, season with fine sea salt, and keep warm.

3. 03

   For the Citrus-Verbena Emulsion, combine the white wine and shellfish stock in a small saucepan. Bring to a simmer and reduce by half. Remove from heat, add the lemon verbena leaves, cover, and let infuse for 10 minutes. Strain and discard the leaves.

4. 04

   Gently warm the strained infusion, then whisk in 35g of cold, cubed butter one piece at a time to create a glossy emulsion. Stir in the yuzu juice. Season with a pinch of salt and aerate with a hand blender just before serving to create a delicate foam.

5. 05

   To poach the lobster, melt the remaining 150g of butter in a small, deep saucepan over low heat until it reaches 65°C (149°F). Submerge the lobster tails completely in the butter and poach gently for 6 to 8 minutes, maintaining the temperature, until the lobster is just cooked through and tender.

6. 06

   Remove the lobster from the butter, drain briefly on paper towels, and slice into thick medallions. Season with a touch of fleur de sel.

7. 07

   To assemble, swipe a generous spoonful of the warm pea mousseline across each plate. Arrange the lobster medallions elegantly on top. Spoon the frothed citrus-verbena emulsion around the plate. Garnish with finger lime pearls and micro-greens.