Butter-Poached Maine Lobster with...Butter-Poached Maine Lobster with Charred Leek Soubise and Sea Buckthorn Dashi

Succulent lobster poached in cultured French butter, anchored by a smoky charred leek velvet, brightened with a tart sea buckthorn dashi reduction, and crowned with a delicate squid ink coral tuile.

Ingredients

Cooking Instructions

1. 01

   Prepare the Charred Leek Soubise: Divide sliced leeks into two portions. In a dry cast-iron skillet over high heat, char half of the leeks until deeply blackened on the edges. Sweat the remaining half in 20g of butter over medium-low heat until soft without color. Combine both leek portions with heavy cream in a high-speed blender; process on high until silky smooth. Pass through a fine chinois mesh, season with fine sea salt, and set aside warm.

2. 02

   Craft the Squid Ink Coral Tuile: In a tall beaker, combine filtered water, grapeseed oil, all-purpose flour, and squid ink. Immersion blend until fully emulsified into a thin batter. Heat a dry, non-stick skillet over medium-high heat. Pour 2 tablespoons of batter into the hot pan; it will sputter and form a delicate, lace-like tuile. Cook until sizzling subsides and structure sets (about 2 minutes). Carefully transfer with a delicate spatula to paper towels.

3. 03

   Reduce the Sea Buckthorn Dashi: In a small copper pan, simmer the rich dashi stock, sea buckthorn juice, and shiro shoyu over medium heat. Reduce by half until slightly glossy with a balanced umami-citrus acidity. Keep warm at sub-simmer temperature.

4. 04

   Butter-Poach the Lobster: In a deep saucepan, melt remaining 230g butter with 2 tablespoons of warm water over low heat to form a stable butter emulsion (beurre monté). Heat butter to exactly 60°C (140°F). Submerge raw lobster tails in the butter, maintaining temperature, and gently poach for 7 to 8 minutes until opaque and perfectly tender.

5. 05

   Assemble and Plate: Spoon a bold round of warm Charred Leek Soubise onto the center of four pre-warmed wide rim shallow bowls. Warmly slice each poached lobster tail into three medallions and nestle over the soubise. Gently spoon hot Sea Buckthorn Dashi around the base. Crown each tail with a piece of Squid Ink Coral Tuile, micro sea fennel, and a light sprinkle of Maldon sea salt flakes. Serve immediately.