Butter-Poached Maine Lobster with...Butter-Poached Maine Lobster with Sunchoke Silk and Meyer Lemon Emulsion

An elegant, Michelin-caliber dish featuring succulent lobster tails gently poached in a rich beurre monté, served over an ultra-silky sunchoke puree, finished with a bright, velvety Meyer lemon emulsion and earthy chanterelles.

Ingredients

Cooking Instructions

1. 01

   Prepare the Sunchoke Silk: In a small saucepan, combine the sliced sunchokes, heavy cream, and whole milk. Simmer gently over medium-low heat for 15-18 minutes until the sunchokes are completely tender. Transfer the mixture to a high-speed blender, add 20g of cold butter, and blend on high until micro-smooth. Pass through a fine chinois sieve, season with sea salt, and keep warm.

2. 02

   Create the Meyer Lemon Emulsion: In a tall beaker or small bowl, whisk the egg yolk, Meyer lemon juice, and honey. Slowly drizzle in the grapeseed oil in a thin, steady stream while whisking vigorously (or using an immersion blender) until a light, airy, and stable emulsion forms. Season with a pinch of salt and transfer to a squeeze bottle.

3. 03

   Sauté the Chanterelles: Melt 10g of butter in a small pan over medium-high heat. Add the chanterelles and sear for 3-4 minutes until golden brown and slightly crisp on the edges. Season with salt and set aside.

4. 04

   Establish the Beurre Monté: In a medium saucepan, bring 2 tablespoons of water to a boil. Reduce the heat to low and vigorously whisk in the remaining 215g of cold cubed butter, one tablespoon at a time, to create a thick, emulsified butter bath. Add the tarragon sprig. Maintain the temperature strictly between 55°C and 60°C (130°F - 140°F) using a digital thermometer.

5. 05

   Poach the Lobster: Submerge the lobster tails entirely into the warm beurre monté. Poach gently for 6 to 8 minutes, basting occasionally, until the lobster meat is plump, opaque, and tender throughout. Remove from the butter and slice each tail into thick medallions.

6. 06

   Assemble and Plate: Spoon a generous swipe of the warm sunchoke silk down the center of two warmed plates. Artfully arrange the lobster medallions on top. Dot the plate with the Meyer lemon emulsion and scatter the sautéed chanterelles. Garnish with micro sorrel and a delicate sprinkle of Maldon sea salt flakes. Serve immediately.