Butter-Poached Maine Lobster with...Butter-Poached Maine Lobster with Fennel Confit and Saffron-Citrus Emulsion

An elegant, Michelin-caliber seafood masterpiece featuring tender, melt-in-your-mouth butter-poached lobster tails set over a delicate fennel confit, finished with a vibrant saffron-infused citrus emulsion.

Ingredients

Cooking Instructions

1. 01

   Prepare the lobster: Bring a pot of water to a boil. Par-boil the lobster tails for 2 minutes, then immediately plunge them into an ice bath. Carefully remove the meat from the shells and pat dry with paper towels.

2. 02

   Cook the fennel confit: In a small saucepan over low heat, melt 30g of butter. Add the shaved fennel, cover with parchment paper (cartouche), and sweat slowly for 15 minutes until completely translucent, sweet, and tender. Season with a touch of salt and set aside warm.

3. 03

   Prepare the saffron base: In another small saucepan, combine the minced shallots, dry white wine, saffron threads, and Meyer lemon juice. Simmer gently over medium-low heat until the liquid is reduced to about 1 tablespoon.

4. 04

   Poach the lobster: In a narrow, deep saucepan, melt the remaining butter over very low heat until it reaches a consistent temperature of 140°F (60°C). Submerge the lobster tails fully in the warm butter and poach gently for 6 to 8 minutes, spooning butter over any exposed parts, until just opaque and tender.

5. 05

   Finish the emulsion: Add the heavy cream to the reduced saffron-wine base and bring to a simmer. Turn the heat to low and vigorously whisk in 2 tablespoons of the warm poaching butter until a smooth, glossy, and vibrant yellow emulsion forms. Season to taste.

6. 06

   Plate the dish: Gently drain the fennel confit and place a neat mound in the center of two warmed shallow bowls. Slice each warm lobster tail into clean medallions and arrange them elegantly over the fennel. Drizzle the saffron-citrus emulsion around the plate, garnish with reserved fennel fronds, microgreens, and a delicate sprinkle of fleur de sel.