Butter-Poached Maine Lobster with...Butter-Poached Maine Lobster with Sunchoke Silk & Yuzu-Champagne Sabayon

An exquisite Michelin-standard dish featuring delicate butter-poached lobster, velvety sunchoke purée, and an airy citrus sabayon, garnished with finger lime pearls and bright ramp oil.

Ingredients

Cooking Instructions

1. 01

   Prepare Charred Ramp Oil: Blanch ramp leaves in boiling salted water for 10 seconds, immediately submerge in ice water, squeeze completely dry, and blend with grapeseed oil on high speed for 3 minutes. Strain through cheesecloth and reserve.

2. 02

   Prepare Sunchoke Silk: Simmer peeled sunchokes with heavy cream and 50g butter over medium heat until tender (about 15 minutes). Transfer to a high-speed blender, blend until ultra-smooth, season with sea salt, and strain through a fine chinois.

3. 03

   Butter-Poach Lobster: Gently melt remaining 200g butter in a narrow saucepan over low heat, holding temperature strictly at 140°F (60°C). Submerge lobster tails completely and poach gently for 8–10 minutes until opaque and tender.

4. 04

   Whisk Yuzu-Champagne Sabayon: Set a double boiler over medium heat. Whisk egg yolks, Champagne, and yuzu juice together in a heatproof glass bowl until warm, thickened, and tripled in volume into a rich foam.

5. 05

   Assembly & Presentation: Spoon Sunchoke Silk onto heated plates. Slice lobster tails into thick medallions, arranging over the purée. Nappe with Champagne Sabayon, split with drops of Ramp Oil, and crown with finger lime pearls and fresh sorrel.