Butter-Poached Maine Lobster with...Butter-Poached Maine Lobster with Fermented Scotch Bonnet & Blood Orange Emulsion

Succulent cold-water lobster tail gently poached in aromatic cultured butter, finished with an electric, fiery fermented Scotch bonnet and blood orange reduction, velvety parsnip mousseline, and a numbing Sichuan pepper coral tuile.

Ingredients

Cooking Instructions

1. 01

   Prepare the parsnip mousseline: Simmer diced parsnips in heavy cream and 100ml water over medium-low heat until completely tender. Transfer to a high-speed blender, season with a pinch of sea salt, and process until mirror-smooth. Pass through a fine chinois and keep warm.

2. 02

   Craft the Sichuan coral tuile: Whisk 80ml water, 40ml neutral oil, tapioca starch, a pinch of salt, and finely ground Sichuan peppercorns. Pour small ladles into a smoking hot, dry non-stick skillet over medium-high heat until the water evaporates and a delicate, lacy crisp forms. Drain on paper towels.

3. 03

   Create the spicy emulsion base: In a small copper saucepan, sweat the brunoised shallot in 15g of cultured butter until translucent. Deglaze with dry white vermouth and blood orange juice; reduce by three-quarters until syrupy.

4. 04

   Whisk in the fermented Scotch bonnet chili paste into the reduction. Lower the heat to bare minimum and vigorously whisk in 150g of cold cubed butter, one piece at a time, until an emulsified, vibrant fiery sauce is formed. Season with fleur de sel and keep warm at 50°C.

5. 05

   Poach the lobster: In a heavy saucepan, melt the remaining cultured butter over low heat with 2 tablespoons of water to create a stable beurre fondue, maintaining a strict temperature between 54°C and 57°C (130°F–135°F). Submerge the lobster tails and gently poach for 7 to 9 minutes until opaque and tender.

6. 06

   Plate the dish: Swirl a generous spoonful of warm parsnip mousseline onto each pre-warmed plate. Gently lift the lobster tails from the butter, drain briefly, season with fleur de sel, and nestle alongside the purée. Nap the lobster generously with the spicy Scotch bonnet-blood orange emulsion, crown with a shard of Sichuan coral tuile, and garnish with micro cilantro and marigold petals.