Butter-Poached Maine Lobster with...Butter-Poached Maine Lobster with Saffron-Fennel Silk & Finger Lime

Succulent Maine lobster tails gently poached in beurre monté, served over an ultra-silky saffron-fennel purée, finished with pops of citrusy finger lime pearls and sea asparagus.

Ingredients

Cooking Instructions

1. 01

   Prepare the lobster: Bring a large pot of salted water to a rolling boil. Blanch lobster tails for 2 minutes. Transfer immediately to an ice bath. Carefully split shells and remove tail meat intact; reserve cold.

2. 02

   Make the Saffron-Fennel Silk: In a saucepan over medium heat, melt 15g butter. Add minced shallot and sliced fennel; sweat until translucent and soft without adding color (approx. 6 minutes).

3. 03

   Deglaze with Pernod and white wine, reducing the liquid by half. Add saffron threads and heavy cream. Simmer gently for 5 minutes. Transfer to a high-speed blender and blend until completely smooth. Pass through a fine-mesh chinois and season with sea salt and white pepper. Keep warm.

4. 04

   Prepare the Beurre Monté: In a small saucepan, bring 30ml water to a simmer. Reduce heat to low and gradually whisk in remaining butter piece by piece to create a creamy butter emulsion maintained at 140°F (60°C).

5. 05

   Poach the Lobster: Submerge blanched lobster tails in the beurre monté. Poach gently at 140°F (60°C) for 8 to 10 minutes until tender and cooked through (internal temperature reaches 135°F/57°C).

6. 06

   Assemble and Plate: Spoon a smooth round of warm Saffron-Fennel Silk onto the center of warm plates. Slice lobster tails on a bias and lay atop the silk. Flash-saute sea asparagus in warm butter and arrange alongside. Top with finger lime pearls and garnish with delicate fennel fronds.